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1
In a medium bowl stir together flour and salt.
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2
Combine milk and cooking oil; add all at once to flour mixture.
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3
Stir with a fork until dough forms.
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4
If necessary, add 1 to 2 tsp (10 ml) additional milk.
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5
Shape the dough into a ball.
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6
On a lightly floured surface, flatten pastry.
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7
Roll into a 12-inch circle.
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8
Wrap pastry circle around the rolling pin; unroll into a 9 inch pie plate.
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9
Ease pastry into pan, being careful not to stretch pastry.
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10
Trim to 1/2 inch beyond edge of pie plate.
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11
Fold under extra pastry.
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12
Crimp the edge as desired.
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13
Do not prick pastry.
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14
In a medium bowl combine pumpkin, syrup, flour, sugar substitute, and pumpkin pie spice; add egg product.
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15
Beat lightly with a rotary beater or fork until just combined.
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16
Gradually stir in evaporated milk and vanilla; mix well.
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17
Place pastry-lined pie plate on oven rack.
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18
Carefully pour filling into pastry shell.
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19
To prevent overbrowning, cover edge of pie with foil.
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20
Bake in a 375 degree (200 C.) oven for 25 minutes.
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21
Remove the foil.
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22
Bake 20-25 minutes more or until a knife inserted near the center comes out clean.
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23
Cool on a wire rack.
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24
Cover and refrigerate within 2 hours.
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25
If desired, serve with dessert topping.
