CRUST
1 1/4 cup all-purpose flour
1/8 teaspoon salt
1/4 cup vegetable oil
3 tablespoons cold skim milk
In a medium bowl, stir together flour and salt.
In a small bowl, combine oil and 3 tablespoons milk..don't stir.
Add all at once to flour. Stir lightly with a fork to moisten.
Add more milk if necessary. roll between 1 12-inch squares
of wax paper to edges of paper.
FILLING
1 16-ounce can pumpkin
2/3 cup packed brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon each ginger and nutmeg
4 egg whites
1 1/4 cup skim milk
Combine pumpkin, sugar, and spices. Add egg whites and
combine. Add milk and stir. Pour into crust. Bake 25 minutes with
edges covered with foil. Remove foil and bake 25-30 minutes
longer til a knife comes out clean.
Cool on a wire rack.