Skinny Pumpkin Pie

• • • 1 1/4 cups all-purpose flour
    • 1 teaspoon sugar
    • 1/4 teaspoon salt
    • 1/4 cup vegetable oil
    • 3 to 4 tablespoons fat-free (skim) milk

• • • 3 egg whites or 1/2 cup fat-free egg product
    • 1/2 cup sugar
    • 1 1/2 teaspoons pumpkin pie spice
    • 1/8 teaspoon salt
    • 1 can (15 oz) pumpkin (not pumpkin pie mix)
    • 1 can (12 oz) evaporated fat-free milk
    • 1/2 teaspoon vanilla

• • • Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed.
    • Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.
    • Shape pastry into a ball, using your hands.
    • Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
    • In medium bowl, beat egg whites slightly with wire whisk or egg beater.
    • Beat in remaining filling ingredients.
    • Pour filling into pastry-lined pie plate; carefully place on oven rack.
    • Bake 15 minutes.
    • Reduce oven temperature to 350°F.
    • Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning.
    • Bake about 45 minutes longer or until knife inserted in center comes out clean.
    • Cool on cooling rack at least 1 hour before serving.
    • After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.