Pumpkin Custard Pie - cooking recipe

Ingredients

1/3 c. margarine
1 1/4 c. all-purpose flour
4 to 5 Tbsp. cold water
3/4 c. egg substitute
1 lb. solid pack pumpkin
1/2 c. firmly packed light brown sugar
1 1/2 tsp. pumpkin pie spice
1 (12 oz.) can evaporated skim milk

Preparation

In medium bowl, cut margarine into flour until crumbly.
Stir in water to make ball.
Roll 3/4 of dough into 11-inch circle and put in 9-inch pie plate and trim.
Cut reserved dough into 1-inch leaves and attach to edge of pie with 1 tablespoon egg substitute.