Pumpkin Custard Pie
Pumpkin Custard Pie is an moderately easy dinner. Made with 1/3 c. margarine, 1 1/4 c. all-purpose flour, 4 to 5 tbsp. cold water, 3/4 c. egg substitute and 1 lb. solid pack pumpkin, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
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.
π· Perfect Pairings
Complete your meal with these
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