Brown Sugar Pumpkin Pie(Makes 8 Servings)

• 1/3 c. Fleischmann's margarine
• 1 1/4 c. all-purpose flour
• 4 to 5 Tbsp. cold water
• 3/4 c. Egg Beaters (99% egg product)
• 1 (16 oz.) can solid pack pumpkin
• 1/2 c. skim milk
• 1/2 c. firmly packed dark brown sugar
• 1/2 tsp. ground allspice
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger

1. In medium bowl, cut margarine into flour until mixture is crumbly; stir in enough water until mixture forms a ball.
2. Set aside 1/4 of the dough; roll remaining dough into an 11-inch circle, about 1/8-inch thick.
3. Place in 9-inch pie plate; trim edge even with pie plate.
4. Roll out reserved dough and cut into 1-inch leaves; make vein marks in each leaf with back of knife. Attach leaves to edge of crust using 1 tablespoon egg product. Chill crust until ready to fill.

margarine, flour, cold water, egg beaters, solid pack pumpkin, milk, brown sugar, ground allspice, ground cinnamon, ground ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572298 (may not work)