Pumpkin Pie With Topping

Serves: 8
WW Points: 5

1 cup sifted flour
1/4 teaspoon salt
1/4 cup stick margarine
3 tablespoons skim milk
=== FILLING ===
1 1/2 cups canned pumpkin
1 1/2 cups evaporated skim milk
1/4 cup brown sugar - (packed)
2 tablespoons white sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
8 egg whites
2 teaspoons vanilla
=== TOPPING ===
2 tablespoons fat-free frozen vanilla yogurt

For the crust: Sift flour and salt together into a mixing bowl. Melt margarine and cool; combine with skim milk. Pour margarine-milk mixture into flour.

Stir until blended. Add cold water, if necessary, to hold flour together. Form into a flattened ball and refrigerate while making filling.

Place refrigerated dough onto a sheet of wax paper. Put another sheet over the top and quickly roll into a 10- to 11-inch circle. Remove top sheet of wax paper and turn over dough into a 9-inch pie plate. Carefully remove remaining wax paper and trim and flute edges of dough. Fill with pumpkin mixture.

For the filling: Preheat oven to 400 degrees. Mix all ingredients for the filling together. Stir until smooth. Pour into the pie crust. Bake for 20 minutes. Reduce oven temperature to 325 degrees and bake for another 20 to 30 minutes (or until pie is just set in the center). Let cool on a rack. Add topping and serve.

Nutritional Analysis: Calories 245; Fat (grams) 7; Percent calories from fat 26; Percent polyunsaturated 4; Percent saturated 11; Percent monounsaturated 11; Cholesterol (milligrams) 2; Sodium (milligrams) 335; Protein (grams) 10; Carbohydrate (grams) 35; Fiber (grams) trace.

From: http://livinglowfat.com/
Source: Mayo Clinic's Virtual Cookbook, provided by http://www.madsrecipes.com/

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