Pumpkin Custard Pie

1. 1

   In bowl, cut margarine into flour until mixture is crumbly. Stir in enough water until mixture forms a ball.

2. 2

   Set aside 1/4 of dough; roll remaining dough into an 11-inch circle.

3. 3

   Place in a 9-inch pie plate; trim and smooth edges.

4. 4

   Roll out reserved dough; cut into 1-inch leaves, attach to edge of crust using egg substitute.

5. 5

   In bowl beat remaining egg substitute, pumpkin, brown sugar and spice until blended.

6. 6

   Gradually mix in milk.

7. 7

   Pour into pie crust.

8. 8

   Bake at 400u00b0 for 35 to 45 minutes or until knife inserted in center comes out clean.

9. 9

   Makes 10 servings, 204 calories; 6 grams fat each.

* Per serving · 4 servings · Values may vary.

No additional tips available.