INGREDIENTS

INSTRUCTIONS

Combine 1/4 cup flour and ice water, stirring with a wire whisk until well
blended; set aside. Combine remaining flour, sugar, and 1/4 teaspoon salt
in a bowl; cut in shortening with a pastry blender or 2 knives until
mixture resembles coarse meal. Add ice water mixture, mix with a fork until
dry ingredients are moistened. Gently press mixture into a 4-inch circle on
heavy-duty plastic wrap. Roll dough, still covered, into an 11-inch circle;
chill 10 minutes or until plastic wrap can be easily removed.
Remove 1 sheet of plastic wrap; fit dough into a 10 inch round tart pan
coated with cooing spray, and remove top sheet of plastic wrap. Prick the
bottom and sides of dough with a fork, and bake at 400 oF for 15 minutes.
Let cool on a wire rack.
Combine pumpkin and next 8 ingredients (pumpkin through egg whites) in a
bowl; stir well with a wire whisk. Pour into prepared crust; bake at 350 oF
for 40 minutes or until filling is almost set. Let cool 30 minutes on a
wire rack; cover loosely, and chill at least 4 hours.
Uncover and press the brown sugar through a small wire sieve onto filling.
Shield edges of piecrust with aluminum foil; broil 1 minute or until sugar
is bubbly. Serve immediately.
Yield: 8 servings (serving size: 1 wedge).
Calories 207 (29% from fat); protein 5.4g; fat 6.6g (sat 2.3g, mono 2g,
poly 1.8g); carbohydrates 31.4g; fiber 1.7g; cholesterol 60mg; iron 1.5mg;
sodium 125mg; calcium 61mg.
Recipe by: Cooking Light Magazine, November/December 1995, page 146
Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999, converted by
MM_Buster v2.0l.

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