Classic Pumpkin Pie II

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.

Yield

8 servings

Crust Ingredients

1 cup all-purpose flour
1 teaspoon granulated (white) sugar
1/4 teaspoon salt
3 tablespoons canola oil
1 tablespoon butter, melted
2 to 3 tablespoons cold water

Filling Ingredients

1 egg
1 egg white
1/2 cup packed brown sugar
1/4 cup granulated (white) sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground allspice, nutmeg and cloves
1 (15 ounce) can 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-inch circle. Freeze for 10 minutes.

Remove top sheet of plastic wrap; invert pastry into a 9-inch pie plate. Remove remaining plastic wrap. Trim and flute edges. Chill.

Preheat oven to 375°F (191°C). Roll pastry scraps to 1/8-inch thickness. Cut with a 1-inch leaf-shaped cookie cutter. Place on an ungreased baking sheet.

Bake for 6 to 8 minutes or until edges are very lightly browned. Cool on a wire cooling 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 for 45 to 50 minutes or until a knife inserted near the center comes out clean. Cool on a wire cooling rack. Garnish with leaf cutouts.

Estimated Time

Preparation Time: 20 minutes
Freeze Time: 10 minutes
Bake Time: 45 minutes
Cool Time: 1 hour

Storage

Refrigerate leftovers.

Nutritional Information

Amount per serving: Calories 249, Fat 8 g (Saturated Fat 2 g), Cholesterol 32 mg, Sodium 295 mg, Carbohydrate 40 g, Fiber 3 g, Protein 6 g. Diabetic Exchanges: 2 1/2 starch, 1 fat.

Recipe Courtesy Of

Taste of Home

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