Baked Maple Pumpkin Pie

Name: Baked Maple Pumpkin Pie
Ingredients: 1 tablespoon sugar; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 1/3 cup canola oil; 1-1/2 cups all-purpose flour; 1 teaspoon cider vinegar; 2 to 4 tablespoons cold water; 1 can (15 ounces) solid-pack pumpkin; 3/4 cup egg substitute; 1/2 cup maple syrup; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon maple flavoring; 1/4 teaspoon ground nutmeg; 1 cup fat-free evaporated milk

15 ingredients

3 steps

Ingredients

1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup canola oil
1-1/2 cups all-purpose flour
1 teaspoon cider vinegar
2 to 4 tablespoons cold water
1 can (15 ounces) solid-pack pumpkin
3/4 cup egg substitute
1/2 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon maple flavoring
1/4 teaspoon ground nutmeg
1 cup fat-free evaporated milk

Directions

1

In a small bowl, combine the flour, sugar, salt and baking powder. Stir in oil and vinegar. Gradually add water, tossing with a fork until a ball forms. Shape into a 6-in. circle. Roll out between two pieces of plastic wrap to fit a 9-in. pie plate. Remove top piece of plastic wrap; invert pastry into a 9-in. pie plate coated with cooking spray. Remove remaining plastic wrap. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate for 20 minutes or until chilled.
2

In a large bowl, combine the pumpkin, egg substitute, syrup, cinnamon, ginger, maple flavoring and nutmeg; mix just until blended. Gradually stir in milk. Pour into pastry shell.
3

Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.