Pumpkin Custard Pie

• 1/3 c. polyunsaturated margarine
• 1 1/4 c. flour
• 3/4 c. egg substitute
• 1 (16 oz.) can solid pack pumpkin
• 1/2 c. firmly packed light brown sugar
• 1 1/2 tsp. pumpkin pie spice
• 1 (12 oz.) can evaporated skim milk

1. In bowl, cut margarine into flour until mixture is crumbly. Stir in enough water until mixture forms a ball.
2. Set aside 1/4 of dough; roll remaining dough into an 11-inch circle.
3. Place in a 9-inch pie plate; trim and smooth edges.
4. Roll out reserved dough; cut into 1-inch leaves, attach to edge of crust using egg substitute.
5. In bowl beat remaining egg substitute, pumpkin, brown sugar and spice until blended.
6. Gradually mix in milk.
7. Pour into pie crust.
8. Bake at 400u0b0 for 35 to 45 minutes or until knife inserted in center comes out clean.
9. Makes 10 servings, 204 calories; 6 grams fat each.

margarine, flour, egg substitute, solid pack pumpkin, brown sugar, pumpkin pie spice, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=353262 (may not work)