To make crust: Stir together flour, granulated sugar and 1/8 teaspoon salt in a bowl. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter is light brown, about 30 seconds. Transfer to a small bowl to cool. Stir in oil. Slowly stir the butter-oil mixture into the dry ingredients with a fork until the dough is crumbly. Gradually stir in ice water, adding just enough so that the dough will hold together. Press the dough into a flattened disk.Advertisement
Place two sheets of plastic wrap on the work surface, overlapping them by 2 inches. Place the dough in the center and cover with 2 more overlapping sheets of plastic wrap. Roll the dough into a circle about 12 inches in diameter. Remove the top sheets and invert the dough over a 9-inch pie plate. Remove the remaining plastic wrap. Fold the edges under at the rim and crimp. Chill the pastry while you prepare the filling.
To make filling: Position rack in the lower third of the oven; preheat to 425 degrees F. Whisk together pumpkin, eggs, evaporated milk and vanilla in a mixing bowl. Mix brown sugar, cornstarch, cinnamon, ginger, nutmeg and 1/4 teaspoon salt in a small bowl. Rub through a sieve into pumpkin mixture and whisk until incorporated.
Pour the filling into the prepared crust and bake for 12 minutes. Reduce the heat to 350 degrees and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes longer. During baking, cover the edges with foil if they are browning too quickly. Cool on a rack.
1 starch, 1/2 fat-free milk, 1 1/2 other carbohydrate, 1 1/2 fat