Classic Pumpkin Pie
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
YIELD: 8 servings.
Nothing says Thanksgiving like a slice of pie. And you can relish every luscious bite of this pumpkin pie recipe since the tender crust is made with canola oil and a mere hint of butter. —Taste of Home Test Kitchen
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 large egg
-
1 large 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) pumpkin
-
1 cup fat-free evaporated milk
-
Whipped cream, optional
Directions
-
1.
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 waxed paper into an 11-in. circle. Freeze for 10 minutes.
-
2.
Remove top sheet of waxed paper; invert crust into a 9-in. pie plate. Remove the remaining waxed paper. Trim and flute edge. Chill.
-
3.
Roll dough 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.
-
4.
In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.
Nutrition Facts
1 slice: 249 calories, 8g fat (2g saturated fat), 32mg cholesterol, 295mg sodium, 40g carbohydrate (26g sugars, 3g fiber), 6g protein.
© 2024 RDA Enthusiast Brands, LLC