Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry

Name: Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pumpkin 1 can; 1 cup liquid egg substitute; 3/4 cup brown sugar, light; 1/2 teaspoon salt; 3 teaspoons cinnamon ground; 1 1/4 teaspoons ginger ground; 1/2 teaspoon nutmeg ground; 1/2 teaspoon allspice ground; 1/2 teaspoon mace ground; 1/4 teaspoon cloves ground; 12 ounces evaporated milk skim; 1 each pie shell (9 inch) 9 inch; 113 cups flour, all-purpose; 1/2 teaspoon salt; ⅓ cup canola oil; 3 tablespoons water

Servings: persons

1 pound pumpkin 1 can
1 cup liquid egg substitute
3/4 cup brown sugar, light
1/2 teaspoon salt
3 teaspoons cinnamon ground
1 1/4 teaspoons ginger ground
1/2 teaspoon nutmeg ground
1/2 teaspoon allspice ground
1/2 teaspoon mace ground
1/4 teaspoon cloves ground
12 ounces evaporated milk skim
1 each pie shell (9 inch) 9 inch
113 cups flour, all-purpose
1/2 teaspoon salt
⅓ cup canola oil
3 tablespoons water

1
FOR FILLING: Preheat oven to 425 degrees F.
2
Place pumpkin in large mixing bowl.
3
Blend in egg whites, sugar, salt, and spices; stir in evaporated milk.
4
Pour into unbaked pie shell.
5
Bake 15 minutes, then reduce heat to 350F (180C).
6
Bake about 45 minutes longer, until metal knife inserted near center comes out clean.
7
FOR PASTRY: Mix flour and salt together.
8
After measuring oil in a measuring cup, add water to the same cup but don't stir.
9
Add liquid all at once to flour mixture.
10
Stir lightly with fork until well-mixed.
11
Press dough into smooth ball.
12
Place between two 12-inch squares of waxed paper.
13
Roll out gently with rolling pin until pastry circle reaches edges of paper.
14
Peel off top sheet of paper.
15
Lift bottom sheet of paper and pastry by opposite corners.
16
Flip over onto 9-inch pie plate.
17
Ease pastry into pie plate and remove waxed paper.
18
Trim pastry and make a high fluted edge.

12821

kcal

Calories

Fat

2625

Carbs

350

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound pumpkin 1 can, 1 cup liquid egg substitute, 3/4 cup brown sugar, light, 1/2 teaspoon salt, and more.

Yes, Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!