Sugar-free crust

• 1/3 cup butter-flavored vegetable shortening

• 1 cup flour

• 3 tbsp ice water

Pumpkin filling

• 1 (15-ounce) can pumpkin

• 1/2 cup egg substitute

• 3/4 cup sugar

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1 (12-ounce) can evaporated skim milk

Directions

For the crust: Put flour and shortening into a small bowl. With 2 knives, a fork, or a pastry blender, cut shortening into flour until thoroughly mixed. Work on the crust at this time, not after adding water.

Add water and use a fork to toss quickly. Handle as little as possible. It can be a bit crumbly when you put it onto plastic wrap. Form a ball as you wrap it tightly and refrigerate for 30 minutes. When ready to make the crust, sprinkle a little flour on a large piece of plastic wrap. Put dough on the floured wrap. Turn once to get flour on both sides. Cover with a second piece of plastic wrap. Use a rolling pin to roll crust to fit a 9-inch pie pan.

For the filling: Preheat oven to 425°F. In a medium bowl, whisk pumpkin with egg substitute, sugar, and spices. Add evaporated milk; stir thoroughly. Pour mixture into pie shell.

Bake for 15 minutes. Reduce heat to 350°F and keep baking for 30 minutes longer or until toothpick inserted in center of pie comes out clean. The center will get firmer as it cools.

Serves 8

Each serving contains about 278 calories, 42 g carbohydrates, 7 g protein, 6 g fat, 91 mg sodium, and 3 g fiber.