Cinderella Pumpkin Pie - cooking recipe

Ingredients

Crust
3/4 cup cake flour
1/4 cup all-purpose flour
1 teaspoon sugar
1 pinch salt
1/4 cup I Can't Believe It's Not Butter(R) Spread, spread chilled and cut up
2 tablespoons cold water
Filling
1 (15 ounce) can solid-pack pumpkin
1 cup evaporated skim milk
1/2 cup maple syrup
1/3 cup packed light brown sugar
2 large egg whites
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch ground cloves
1 teaspoon vanilla extract
1 pinch salt

Preparation

Place rack in lowest oven position.
Preheat to 425.
To make the crust, stir together flours, sugar and salt in a medium bowl.
With a pastry blender, knives, or fingertips, cut in vegetable oil spread until the mixture looks like coarse meal.
Sprinkle with the cold water, toss to moisten, and gather into a ball.
On floured wax paper, roll out dough to a 12 inch circle (thin).
Invert paper onto a 9-inch pie plate.
Peel off waxed paper, and fitn dough into bottom and up sides of pan. Crimp the edges to form a 1/4 inch border.
Prick bottom of crust with fork in several places.
Bake on low rack for 12-15 minutes until JUST pale golden in color.
Remove to cooling rack.
ADJUST OVEN to 350.
Filling---------.
In a large bowl, whisk pumkin, milk, syrup, brown sugar, egg whites, whole egg, spices, vanilla and salt until smooth.
Pour into crust.
Carefully return pie to oven.
Bake at 350 on lowest rack until center is firm--not jiggly--about 45-50 minutes.
Move to wire rack to cool.