So Good Pumpkin Pie

Mix flours with salt in medium bowl. Cut in Becel® Buttery Taste margarine* with finger tips or two knives until large crumbs begin to form; set aside. Blend water, yogurt and vinegar with wire whisk. While stirring flour mixture with a fork, gradually add just enough water mixture to form dough. Shape into a ball, then wrap in plastic wrap. Flatten dough into a disc and chill at least 30 minutes.

Blend pumpkin, evaporated milk, egg, egg whites, sugar, vanilla, spices and salt in medium bowl with wire whisk; set aside.

Set oven rack on bottom shelf of oven. Preheat oven to 400°F (200°C). Roll dough between large pieces of plastic wrap forming a 30 cm circle. Discard top piece of plastic, then turn dough into pie plate. If dough is a little sticky, brush with flour. Trim dough, then fold overhanging dough so it meets the edge of the pie plate and crimp edges.