Recipe Name:	Sour Cream Pumpkin Pie	Submitted by:	Briana Murphy
Source:	Weight Watchers	Last Modified:	2/7/2010
Ethnicity:	American	Approximate Cost:	$2.29
Base:	Fruit	Comments:
Course:	Dessert	4 weight watchers points
Difficulty:	Easy
Preparation Time:	30-60 Minutes
Number of Servings:	8

Ingredients: 1 Can(s) 15 oz pumpkin pie mix 2/3 Cup(s) light sour cream 1/2 Cup(s) sugar 1/2 Cup(s) subbsitute egg 1 Teaspoon(s) cinnamon 1/4 Teaspoon(s) ground cloves 1/4 Teaspoon(s) nutmeg

Directions: 1. Preheat oven to 400F. 2. In a large bowl, with an electric mixer at medium speed, combine the pumpkin, sour cream, sugar, egg substitute, cinnamon, cloves, and nutmeg until well blended. 3. Pour into the pie crust and bake 15 minutes. Reduce the heat to 350F and bake until the center is firm, about 40 minutes. Cool completely on a rack, then chill thoroughly before serving.

Basic Pie Crust ( Required ) : 1 Cup(s) flour 2 Teaspoon(s) sugar 1/8 Teaspoon(s) salt 2 Tablespoon(s) shortening 2 Tablespoon(s) butter 1 Teaspoon(s) Cider Vinegar 3 Tablespoon(s) water

Directions: 1) In a large bowl, combine the flour, 2 teaspoons of sugar, and salt. With a pastry blender or two knives, cut the butter and shortening into the flour until the mixture resembles course crumbs. Stir in the vinegar and the water, 1 tablespoon at a time, until the dough begins to form. Press the dough together and shape into a disk. 2) On a floured surface, roll out the dough to a 12-13 inch circle; fit into a 9-inch pie pan, pressing to fit and crimping the edges to form a rim.