Classic Pumpkin Pie
Nothing says Thanksgiving like a slice of pumpkin pie. And you can relish every luscious bite of this version since the tender crust is made with a mere hint of canola oil and 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
Reviews
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Delicious!! Made this but added a few pecans and family members raved about how good it was. Much much better than recipe from the can.
We made our own crust, so I can't comment on the one in the recipe. We also used home-grown pumpkin pulp (not canned), which gave it a great pumpkin taste. It disappeared fast!
Good pie but I will make my own crust recipe next time.
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My husband was absolutely thrilled when we had this. It tastes just so good, and it's good for you which makes it all that much better.
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Brush the inside of the bottom of the pie crust with beaten egg white before pouring in the pumpkin filling and the crust wont get soggy.
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