Ingredients:
1 1/4 cups - unbleached flour
1/4 Teaspoon - sea salt
1/4 cup - shortening
4 to 5 Tablespoons - cold water

Pie Filling:
1 16-ounce can pumpkin
2/3 cup - of Florida Crystals® Milled Cane Sugar
1 1/2 Teaspoon - ground ginger
1/8 Teaspoon - ground cloves or allspice
4 egg whites
1 cup - evaporated skim milk
1/4 cup - water

Preparation:
In a medium mixing bowl stir together the unbleached flour and sea salt. Using a pastry blender, cut in the shortening until mixture resembles fine crumbs. Sprinkle 1 Tablespoon of the water over part of the mixture; gently Push moistened dough to the side of the bowl. Repeat, using 1 Tablespoon of the remaining water at a time, until dough is moistened. Form dough into ball.

On a lightly floured surface, flatten the ball of dough with hands. Roll dough from center to the edges forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch the pastry.

Trim the pastry to 1/2 inch beyond the edge of the pie plate. Fold under the extra pastry and the edge. Do not prick pastry. Bake with pie filling as directed.

Pie Filling Preparation:

In a large mixing bowl, stir together the pumpkin, Florida Crystals® Milled Cane Sugar, cinnamon, ginger, cloves or allspice. Add the eggt the mixture till combined. Stir in the evaporated skim milk and water. Place the pastry-lined pie plate on an oven rack. Pour the pumpkin mixture into the pie plate. Cover the edge of pie crust with foil.

Bake in a 375 degree oven for 25 minutes. Remove the foil. Bake for 25 to 30 minutes more or until knife inserted near center comes out clean. Cool on a wire rack. Cover and store pie in refrigerator. If desired, serve the pie with a whipped dessert topping.

Serving Quantity: 7 to 8

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