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) solid-pack pumpkin
- 1 cup fat-free evaporated milk
- Whipped cream, optional
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Reviews
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Oct 11, 2014
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.
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Nov 29, 2013
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!
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Oct 9, 2013
Good pie but I will make my own crust recipe next time.
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Nov 9, 2012
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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Nov 21, 2008
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.
My Review