---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies, Desserts
       Yield: 6 servings
 --------------------------------PIE FILLING--------------------------------
       1 lb Can (1-3/4 cups) pumpkin
       1 c  Egg substitute
     3/4 c  Light brown sugar
     1/2 ts Salt
       3 ts Ground cinnamon
   1 1/4 ts Ground ginger
     1/2 ts Ground nutmeg
     1/2 ts Ground allspice
     1/2 ts Ground mace
     1/4 ts Ground cloves
       1    Can evaporated skim milk
            (12 ounces)
       1    Deep 9-inch oil-pastry shell
 ---------------------------------OIL PASTRY---------------------------------
   1 1/3 c  All-purpose flour
     1/2 ts Salt
     1/3 c  Canola oil
       3 tb Water
   Preheat oven to 425 degrees.  Place pumpkin in large mixing bowl.
   Blend in egg whites, sugar, salt, and spices; stir in evaporated
   milk.  Pour into unbaked pie shell.  Bake 15 minutes, then reduce
   heat to 350 degrees. Bake about 45 minutes longer, until metal knife
   inserted near center comes out clean.
   Mix flour and salt together.  After measuring oil in a measuring cup,
   add water to the same cup but don't stir.  Add liquid all at once to
   flour mixture.  Stir lightly with fork until well-mixed.  Press dough
   into smooth ball.  Place between two 12-inch squares of waxed paper.
   Roll out gently with rolling pin until pastry circle reaches edges of
   paper.  Peel off top sheet of paper.  Lift bottom sheet of paper and
   pastry by opposite corners. Flip over onto 9-inch pie plate.  Ease
   pastry into pie plate and remove waxed paper.  Trim pastry and make a
   high fluted edge.  Makes 1 nine-inch pastry shell.