Ingredients

• CRUST:
• ¾ cup Cambrooke MixQuick
• ¾ cup Cambrooke Wheat Starch
• ⅓ cup + 1 Tbs butter flavored shortening
• ½ tsp salt
• ¼ cup cold water
• FILLING:
• 1 can (15oz) pumpkin
• 3 Tbs cornstarch
• ½ cup brown sugar
• 1 ¼ cup non-dairy coffee creamer
• 1 small box (85g) COOK-TYPE vanilla pudding mix
• 2 tsp pumpkin pie spice (Or 1 tsp cinnamon+½ tsp ginger+½ tsp nutmeg)

Directions

• Combine MixQuick or baking mix, wheat starch, and salt in a mixing bowl.
• Cut in shortening with a pastry blender, fork, or 2 knives until mixture resembles coarse bread crumbs.
• Dribble water over dry ingredients, blending in with a fork until all of dough clings together.
• Form into smooth ball.
• Roll dough out to 1/8 inch thickness on a surface dusted with baking mix of choice. A pastry cloth or wooden surface works best.
• Place in a pie pan and crimp edges. Preheat oven to 425 degrees F.
• FILLING: Mix all ingredients for the filling in a bowl. Pour into unbaked low protein pie shell.
• Bake for 40-45 minutes or until pie is set.

Nutrition

	Per Recipe	Per Serving
Protein, g	6.4	0.8
Calories	3060	380