DIRECTIONS:
1. Preheat oven to 375 F.
2. Prepare Oil Pastry. On a well floured surface, use your hands to slightly flatten the pastry dough. Roll dough from center to edge into a circle about 12″ in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry onto a 9″ pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim to 1/2″ beyond edge of pie plate. Fold under extra pastry. Flute or crimp edge as desired. Do not prick pastry.
3. In a medium size bowl combine pumpkin, sugar, honey, the 1 teaspoon cinnamon, the ginger and the 1/4 teaspoon nutmeg. Add in egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour pumpkin mixture into prepared pastry shell.
4. To prevent overbrowning, cover edge of the pie with foil. Bake for 20 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling appears set (edges of filling may crack slightly).
5. Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping and sprinkle with additional cinnamon and/or nutmeg.
Oil Pastry
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup cooking oil
1/4 cup skim milk
In a medium bowl stir together flour and salt. Add oil and milk all at once to flour mixture. Stir lightly with a fork until combined (dough will appear crumbly). Use your hands to gently work dough into a ball.
Yield: 10 Servings
Serving Size: 1/10 of recipe.
WW Smartpoints = 6
Carb Choices: 1-1/2
Diet Exchange:
1 Vegetable + 1 Fat + 1-1/2 Starch
NUTRITIONAL INFORMATION:
Calories: 164, Total Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 111mg, Sugars 9g, Carbohydrates 24g, Fiber 2g, Protein 5g