2 cups sifted cake flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup cold margarine
1/4 cup cold water
3 cups cooked and mashed pumpkin
1 1/2 cups evaporated skim milk
1 cup frozen egg substitute, thawed
1/2 cup sugar
1/2 cup maple syrup
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves

Combine flour, 2 tablespoons sugar, 1/2-teaspoon cinnamon and nutmeg and stir well. Cut in margarine using a pastry blender or fork until well mixed. Sprinkle cold water, 1 tablespoon at a time, evenly over mixture until moistened. Divide dough in half and shape each into a ball. Place 1 ball of dough between waxed paper and press into a 4-inch circle. Chill 15 minutes. Roll dough into a 13-inch circle and place in freezer for 10 minutes. Removed waxed paper and press dough into a 9-inch pie plate coated with nonstick cooking spray. Trim excess dough and set aside. Fold edges to “flute” piecrust. Repeat process with other ball of dough.

Shape excess dough into a ball and roll to 1/8-inch thickness between 2 sheets of waxed paper. Freeze for 10 minutes. Remove waxed paper and cut into 4 leaves or other shapes using cookie cutters or a knife. Cover and freeze for 15 minutes.

Combine pumpkin and next 8 ingredients and mix well. Pour mixture evenly into each pie shell and top with cut-out shapes. Bake at 350 degrees for 1 hour or until an inserted knife comes out clean.

Makes 16 Servings (2 pies)
Serving Size: 1 slice