The Classic Pumpkin Pie
Serving Size / Yield
- 1 C. all-purpose flour
- 1 Tbs. butter, melted
- 1 tsp. sugar
- 1/4 tsp. salt
- 3 Tbs. canola oil
- 2 to 3 tbs. cold water
- 1 egg
- 1 egg white
- 1/2 tsp. ground Ground Cinnamon
- 1/8 tsp. each ground allspice, nutmeg and cloves
- 1 can (15 ounces) solid-pack pumpkin
- 1 C. fat-free evaporated milk
- 1/2 C. packed brown sugar
- 1/4 C. sugar
- 1/2 tsp. salt
In a bowl, mix flour, sugar and salt. With a fork, stir in oil and butter until dough is crumbly. Gradually add water until dough sticks together. Roll out between sheets of plastic wrap into a 10-inch circle. Freeze for 5-10 minutes.
Place pastry into a 9-inch pie dish. Remove plastic wrap. Trim edges. Chill for a few minutes.
Make pastry scraps into 1/8-inch thickness. Cut with a 1-inch leaf-shaped cookie cutter. Place on an ungreased baking sheet. Bake at 375° for 8 minutes or until edges are browned. Cool on rack.
In a bowl, beat the egg, egg white, sugars, salt and spices until smooth. Mix in pumpkin. Gradually mix in milk. Pour into pastry shell. Bake at 375° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.