Spiced Pumpkin Pie

• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 3 tablespoons vegetable oil
• 3 tablespoons cold water
• 1 teaspoon lemon juice
• Vegetable cooking spray
• 1 1/2 cups canned pumpkin
• 1/3 cup sugar
• 3/4 cup evaporated skimmed milk
• 1/2 cup frozen egg substitute, thawed
• 1/4 cup reduced-calorie maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 2 1/2 cups vanilla nonfat frozen yogurt

1. Combine flour and salt in a medium bowl. Add oil, stirring until crumbly. Combine cold water and lemon juice. Sprinkle mixture, 1 tablespoon at a time, over surface of flour mixture. Toss with a fork until dry ingredients are moistened. Press dough into a 4-inch circle on plastic wrap. Cover with another sheet of plastic wrap, and chill 5 minutes.
2. Roll dough into an 11-inch circle. Place in freezer 5 minutes or until top sheet of wrap can be easily removed. Invert dough into a 9-inch pieplate coated with cooking spray, and remove remaining sheet of plastic wrap. Fold edges under and flute, if desired.
3. Combine pumpkin and next 7 ingredients in a large bowl; stir well. Pour mixture into pastry shell. Bake at 350u0b0 for 1 hour or until a knife inserted in center comes out clean. Cool completely on a wire rack. To serve, cut into 10 slices, and top each with 1/4 cup frozen yogurt.

flour, salt, vegetable oil, cold water, lemon juice, vegetable cooking spray, pumpkin, sugar, milk, frozen egg substitute, maple syrup, ground cinnamon, ground cloves, ground allspice, vanilla nonfat

Taken from www.myrecipes.com/recipe/spiced-pumpkin-pie (may not work)