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 oz) can pumpkin
2/3 cup - Florida Crystals® Granulated Sugar
1 teaspoon - ground cinnamon
1 1/2 teaspoons - ground ginger
1/8 teaspoon - ground cloves or allspice
4 - egg whites
1 cup - evaporated skim milk
1/4 cup - water

Preparation:
Preheat oven to 375° F.

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 water over part of the mixture; gently push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of 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 the extra pastry under the edge. Do not prick pastry. Bake with pie filling as directed.

Pie Filling Preparation:
In a large mixing bowl, stir together the pumpkin, sugar and spices. Blend in egg whites until combined. Stir in the evaporated skim milk and water. Pour the pumpkin mixture into the pie crust. Cover the edge of pie crust with foil. Place pie in oven, and bake 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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