15 tbsp. flour
1 tsp. salt or to taste
1/4 c. skim milk
3 eggs
1/2 c. skim milk
1/2 c. evaporated skimmed milk
1 1/2 tsp. vanilla
4 tbsp. flour
1 1/2 c. canned pumpkin
3/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. ground cloves
Artificial sweetener to equal 1/2 c. sugar
1/4 c. regular sugar

Stir together 15 tablespoons flour and salt to taste. Add oil and 1/2 cup skim milk. Stir to combine. Place mixture onto large sheet of waxed paper. Knead about 10 times. Place another large sheet of wax paper over mixture and roll to fit 9" pie pan. Remove top layer of waxed paper. Place pie plate upside down over dough, turn whole mixture over. Carefully remove remaining waxed paper. Fit dough into pie plate. Flute edges. Take any excess dough, roll in ball and press in bottom of pie pan. Use all your dough. Set aside.

Combine remaining ingredients in blender. Process until smooth. Pour into pie crust. Use aluminum foil to form collar over edge of pie to keep crust from getting too brown. Bake 450 degrees for 20 minutes. Remove collar and continue baking at 350 degrees for 25 minutes or until pie is set.