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Classic Pumpkin Pie

Nothing says Thanksgiving like a slice of pumpkin pie. And you can relish every luscious bite of this version since our Test Kitchen made the tender crust with a mere hint of canola oil and butter.

8 ServingsPrep: 20 min. Bake: 45 min. + cooling

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.

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Classic Pumpkin Pie (continued)

Directions (continued)

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.

Nutrition Facts: 1 piece equals 249 calories, 8 g fat (2 g saturated fat), 32 mg cholesterol, 295 mg sodium, 40 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.