Classic Pumpkin Pie Recipe

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 3 tablespoons canola oil
• 1 tablespoon butter, melted
• 2 to 3 tablespoons cold water
• FILLING:
• 1 egg
• 1 egg white
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon each ground allspice, nutmeg and cloves
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup fat-free evaporated milk

Directions

• In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes.
• Remove top sheet of plastic wrap; invert pastry into a 9-in. pie plate. Remove remaining plastic wrap. Trim and flute edges. Chill.
• Roll pastry scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet. Bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack.
• In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into pastry shell. Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. Refrigerate leftovers. Yield: 8 servings.

Classic Pumpkin Pie published in Light & Tasty October 2005, p45