Whole Wheat Pumpkin Pie

Pumpkin Filling:
1/2 c. powdered milk
1/2 c. water
1 3/4 c. pumpkin (1 regular can)
(you can bake a pumpkin and blend the inside/meat)
2 eggs
3/4 c. sugar
1 t. cinnamon
1/2 t. salt
1/2 t. ginger
1/4 t. cloves (or 1/8 t. nutmeg)

Directions:
1. Prepare Thick Whole Wheat Pie Crust (See previous post) low fat whole wheat pie crust
or 1 single white crust (see below)
2. Preheat oven to 425*
3. Whisk water and powdered milk
4. Add remaining ingredients and blend well
5. Pour into large pie crusts.
6. Bake at 425* for 15  min, then 350* for 40-45 min.
(Cover edges with tinfoil if you don't want them too get to crispy.)
7. Cool and Serve (the batter will firm up after it cools)

Single White Pie Crust              
Ingredients:

1 c. white flour
1/2 t. salt
1/4 c. shortening or oil
(can replace half the fat with applesauce)
3- 4T. ice cold water (3T if using shortening, 4T if using oil)

Directions:

1. Stir flour and salt with a fork.

2. Add shortening and ice water.

3. Wrap in saran wrap and put in freezer while you prepare the filling

(or the fridge if it will be longer than 15 min)

4. Roll out on floured parchment paper

5. Place in bottom of pie tin

12 MUFFIN TIN PIES

dough Ingredients:

1c. flour

2T. sugar

1/2 t. salt

1/12 t. baking powder

1/3c. vegetable shortening

1/3c. warm water

Directions:

1. Form 12 balls. Roll out thin

2. Place in bottom of 12 muffin tins

3. Fill with 1 pumpkin pie filling (1/4c per muffin tin)

4. Bake at 425* for 15 min, then 350* for 15-20 min