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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy 6 Servings

INGREDIENTS

1 c All-purpose flour
1/8 t Salt
3 T Vegetable shortening
3 T Ice water, plus
1 t Ice water
1 t Lemon juice
1 1/2 c Mashed cooked pumpkin
1 c Fat-free sour cream
1/4 c Maple syrup
1/4 t Salt
1 t Cinnamon
1/2 t Ground ginger
1/4 t Nutmeg
1/8 t Ground clove
1/4 c Just Whites
3/4 c Warm water
3/4 c Sugar

INSTRUCTIONS

Preheat oven to 425F.  To prepare pie crust, combine flour and salt in
a bowl; cut in  shortening with a pastry blender until small balls are
formed.  Combine ice water and lemon juice and gradually sprinkle on
flour  mixture, tossing with a fork until moistened.  Gently press into
a 13-inch circle on a surface covered with plastic  wrap. Chill in
freezer for 5 to 10 minutes.  Trim excess dough to fit into a 9-inch
pie plate. Flute the edges and  set aside.  Mix pumpkin, sour cream,
syrup and spices until well blended in a  large bowl.  Whip Just Whites
in a separate bowl with warm water while gradually  adding sugar, until
soft peaks form. (For a less fluffy, more  traditional pie filling,
only whip until foamy).  Fold Just Whites mixture into pumpkin mixture
until well blended.  Pour into pie shell and bake for 15 minutes at
425F, then reduce the  heat to 350F and bake for an additional 45
minutes, or until knife  comes out clean.  Each Slice: 315 Cals, 7g Fat
(20%)  Source: Just Whites: Deb El Foods (Product Recipe leafleat)
Posted to EAT-LF Digest by Pat_H <kitpath@earthlink.net> on Dec 06,
1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 344
Calories From Fat: 126
Total Fat: 14.2g
Cholesterol: 23.5mg
Sodium: 180.1mg
Potassium: 123.2mg
Carbohydrates: 52.3g
Fiber: <1g
Sugar: 35.3g
Protein: 3g


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