DOUBLE PUMPKIN PIE
WITH OAT CRUST
Find pumpkin butter with jams arid jellies in
supermarkets and specialty food stores or
online at
stonewallkitchen.com.
PREP:30MIN. BAKE:50MIN. COOL:2HR.
OVEN: 450°F/350°F
i
recipe Oat Pastry,
right
i
15
-oz. can pumpkin
1
9
-oz.jar pumpkin butter
' / 2
tsp. ground cinnamon
3
egg whites, lightly beaten
3/4
cup fat-free milk
1
. Preheat oven to 450°F. Prepare and roll
out Oat Pastry. Line 9-inch pie plate with
pastry. Trim crust to V
2
inch beyond pie
plate. Flute edges as desired. Line with
double thickness of foil. Bake
8
minutes.
Remove foil and bake
6
minutes. Cool on wire
rack. Reduce oven temperature to 350°F.
2
. For filling, in bowl combine pumpkin,
pumpkin butter, and cinnamon. Add egg
whites; beat lightly with fork to combine.
Gradually add milk; stir just until combined.
3
. Carefully pour filling into pastry shell,
spreading to edges. To prevent over-
browning, cover edge of pie with foil. Bake
25 minutes. Remove foil. Bake 25 minutes
more or until knife inserted near center
comes out clean. Cool on wire rack. Cover
and refrigerate within
2
hours,
se r v e s
8
.
oat
pastry
In mixing bowl combine 1 cup
all purpose jlour, l/3
cup
quick-cooking
rolled oats,
and V
2
teaspoon
salt.
Using
pastry blender or two knives, cut in
lA
cup
shortening until pieces are pea-size.
Sprinkle 1
tablespoon cold
water
over part
of flour mixture; gently toss with fork.
Push moistened dough to side of bowl.
Repeat, using 1
tablespoon
water
at a time,
until all flour is moistened (4 to 5
tablespoons total) Form into ball. On
lightly floured surface, flatten dough. Roll
from center to edge into
1 2
-inch circle.
EACH SERVING
242 cal, 7gfat (2 gsat. fat),
0 mgchol, 223 mg sodium, 41 gcarbo,3 g fiber,
Sgpro. Daily Values: 166% vit.A, 4% vit. C,
3% calcium,
1 0
% iron.
BETTER HOMES AND GARDENS NOVEMBER 2008 2 4 5
F
ood
sticks
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