In medium bowl, cut margarine into flour until mixture is crumbly; stirin enough water until mixture forms a ball. Set aside 1/4 of dough; rollremaining dough into an 11-inch circle, about 1/8-inch thick. Place in 9-inch pie plate; trim edge even with pie plate. Roll out reserved doughand 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.
In medium bowl, blend remaining egg product, pumpkin, skim milk, brownsugar and spices. Pour into prepared crust. Bake at 375 degrees F for 45to 50 minutes or until set. Cool on wire rack. Garnish as desired.
Nutritional Information Per Serving:
223 Calories; 51 g Carbohydrates; 8 g Fat; 108 mg Sodium;
0 mg Cholesterol; 1 gm Saturated Fat; 2 gm Dietary Fiber
Source: Fleischmann's Egg Beaters 99% Real Egg Product
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