* Exported from MasterCook * Cinderella Pumpkin Pie Recipe By :Winifred Morice, Richard Simmons, Michael Krondl Serving Size : 10 Preparation Time :0:00 Categories : Desserts Pies & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust 3/4 cup cake flour 1/4 cup all-purpose flour 1 teaspoon granulated sugar 1 pinch salt 1/4 cup imitation margarine -- *see Note 2 tablespoons cold water Filling 15 ounces pumpkin, canned -- solid-pack, puree 1 cup evaporated skim milk -- low-fat 1/2 cup maple syrup 1/3 cup brown sugar, packed -- light 2 large egg whites 1 large whole egg 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1 piece ground cloves 1 teaspoon vanilla extract -- pure 1 piece salt 1. Place oven rack in the lowest position and pre-heat oven to 425ºF. 2. Make crust: In a medium bowl, stir together flour, sugar, water, and salt. With a pastry blender, 2 knives used like scissors, or your fingertips, cut in vegetable oil spread until mixture resembles coarse meal. Sprinkle with 2 tablespoons cold water, and toss lightly with a fork to moisten. Gather into a ball. 3. On lightly floured wax paper, roll out dough to a 12 inch round (It will be thin). Invert waxed paper with dough onto 9" pie pan. Peel off waxed paper. Fit dough into the bottom of the pan and up the sides. Crimp edges to form 1/4 inch high border around the edge. With a fork, prick the bottom of the crust in several places. 4. Bake on the lowest rack in 425º oven until very pale gold, 12 to 15 minutes. Reduce oven temperature to 350º. 5. Make Filling: In a large bowl, whisk together the pumpkin puree, milk, syrup, brown sugar, egg white, whole eggs, and the spices, vanilla, and salt until smooth. Pour into pie crust. Carefully return the pan to the lowest oven rack. 6. Bake at 350º until center is firm, not jiggly, 45 to 55 minutes. Transfer to a wire rack to cool. Source: "Richard Simmons' Sweetie Pie Cookbook" Copyright: "1997" - - - - - - - - - - - - - - - - - - - Per Serving: 180 Calories; 3g Fat (15.4% calories from fat); 5g Protein; 34g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 337mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. NOTES : * 1/2 stick of 70% buttermilk-vegetable oil spread; cut into pieces and chilled Richard's Notes: The Fairy Godmother waved her wand, and the pumpkin became a gorgeous coach, and the mice . . . we all know the rest. Except most of you probably don't know that after Cinderella left for the Harvest Moon Ball, the Fairy Godmother waved her wand again and there it was - a gigantic pumpkin. One more wave and the ugly stepsisters put on their aprons and made 752 pumpkin pies to sell at the church bazaar. But back at the ball, at the stroke of twelve, Cinderella limped down the palace steps, wearing just one glass slipper. There in the road was her coach - a few pieces of pumpkin shell. "My carriage!" Rod Serling peeked around a tree and whispered, "You're in the Twilight Zone, dear!" Fat-Buster I've cut back the fat in my pie crust by at least half, as compared with the usual butter- or shortening-filled versions. But this created a problem. Keep in mind, when you reduce the amount of fat in a pastry, it gets tough. So here's my solution. I've replaced some of the all-purpose flour with cake flour, which has a finer texture and makes for more tender pastry. You can use this crust in any of your favorite pie recipes. Richard's Special Pie-Spice Mix You'll notice that I jazz up this pie with my own spice combo - it's better than what you'll find in that little spice jar in the supermarket. You can sprinkle this in apple pie, puddings, or over blanched broccoli - really! Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0