Mom’S Pumpkin Pie

• 2 cups all-purpose flour, divided
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 6 tablespoons shortening
• 6 tablespoons cold water
• 1/2 cup egg substitute
• 1 egg
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 cans (15 ounces each) solid-pack pumpkin
• 2 cups fat-free evaporated milk
• 2 cups reduced-fat whipped topping

1. In a small bowl, combine 1-1/2 cups flour, sugar and salt; cut in shortening until crumbly. In another bowl, whisk water and remaining flour until smooth. Gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide pastry in half. Roll out each portion between two pieces of plastic wrap into an 11-in. circle. Freeze for 10 minutes.
2. Remove one sheet of plastic wrap from one pastry; transfer to a 9-in. pie plate coated with cooking spray. Remove remaining
3. plastic wrap. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Repeat with remaining pastry.
4. In a large bowl, beat the egg substitute, egg, sugars, salt and spices until blended. Beat in pumpkin. Gradually beat in milk. Pour into crusts. Bake at 375u0b0 for 50-60 minutes or until a knife inserted in the center comes out clean. Garnish with whipped topping.

flour, sugar, salt, shortening, cold water, egg substitute, egg, brown sugar, sugar, salt, ground cinnamon, ground ginger, ground cloves, solidpack pumpkin, milk, topping

Taken from www.tasteofhome.com/recipes/mom-s-pumpkin-pie/ (may not work)