Shelly's Recipe

MAPLE PUMPKIN PIE

Category: Pies - Cream and Custard

1-1/3 cups flour
1/3 cup plus 1 tbsp sugar, divided
3/4 tsp salt, divided
2 tbsp shortening
2 tbsp margarine
4 to 5 tbsp ice water
1 can (15 oz) solid-pack pumpkin
2 egg whites
1 cup evaporated skimmed milk
1/3 cup maple syrup
1 tsp ground cinnamon
1/2 tsp ground ginger
Light nondairy whipped topping (optional)

Combine flour, 1 tbsp sugar and 1/4 tsp salt in medium bowl. Cut in shortening and margarine with pastry blender or two knives until mixture forms coarse crumbs. Mix in ice water, 1 tbsp at a time, until mixture comes together and forms a soft dough. Wrap in plastic wrap. Refrigerate 30 minutes.

Preheat oven to 425. Roll out pastry on floured surface to 1/8-inch thickness. Cut into 12-inch circle. Ease pastry into 9-inch pie plate; turn edges under and flute edge.

Combine pumpkin, remaining 1/3 cup sugar, egg whites, milk, syrup, cinnamon, ginger and remaining 1/2 tsp salt in large bowl; mix well. Pour into unbaked pie shell. Bake 15 minutes; reduce oven temperature to 350. Continue baking 45 to 50 minutes or until center is set. Transfer to wire cooling rack; let stand at least 30 minutes before serving. Serve warm, at room temperature or chilled with whipped topping, if desired.