2) Add the egg white, vinegar and water, and pulse 1 or 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add a couple of tsp cold water.)
3) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap it in cling film, and refrigerate for at least 1 hour.
4) Lightly spray a 23cm pie dish with oil. On a lightly floured surface, roll the dough into a thin disk, about 33cm in diameter. Transfer the dough to the prepared pie dish and trim the edges, leaving about 2cm hanging over the edge. Tuck the overhanging dough underneath itself to form an edge even with the rim. Flute the edge as desired. Freeze the pastry case for 30 mins.
5) Preheat the oven to 200C/Gas 6. Line the pastry case with foil and fill with pie weights. Bake on the centre rack until firm and just cooked, about 20 mins. Reduce the oven temperature to 140C/Gas 4. Lift the foil to remove the beans, return to the oven, and bake until golden, about 10 mins.
For the filling:
1) In a large bowl, whisk the pumpkin, evaporated milk, brown sugar, eggs, orange zest and rum. In a small bowl, combine the cornflour, cinnamon, ginger, nutmeg and salt. Sift the dry ingredients over the pumpkin mixture and whisk until thoroughly blended.
2) Pour the filling into the prepared pastry case and bake until the filling is just set but not cracked, about 1 hour. Cool on a rack. Serve warm or at room temperature.
Slim down tips:
- Spray the pie tin with vegetable cooking spray to assure easy serving.
- Top with 2 tbsp fat free frozen vanilla yoghurt for an additional 23 calories.
- This is a large serving (for comparison sake) - cut pie into 10 or 12 pieces instead of 8.