Recipe Image

Pumpkin Pie

  • 45 m
  • 1 h 30 m
EatingWell Test Kitchen
“With a fraction of the fat, this lighter pumpkin pie has the rich, subtle spices of the classic and a delicate, faintly sweet crust.”

Ingredients

    • Crust
    • 1 cup all-purpose flour
    • 1 tablespoon granulated sugar
    • ⅛ teaspoon salt
    • 1 tablespoon butter
    • 3 tablespoons canola oil
    • 1-2 tablespoons ice water
    • Filling
    • 1 cup canned pumpkin puree
    • 2 large eggs, lightly beaten
    • 2 cups evaporated fat-free milk
    • 1 teaspoon vanilla extract
    • ¾ cup packed dark brown sugar
    • 1 tablespoon cornstarch
    • 1 teaspoon ground
    • 1 teaspoon ground ginger
    • ¼ teaspoon freshly grated nutmeg
    • ¼ teaspoon salt

Directions

  • 1 To make crust: Stir together flour, granulated sugar and ⅛ 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.
  • 2 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.
  • 3 To make filling: Position rack in the lower third of the oven; preheat to 425°F. Whisk together pumpkin, eggs, evaporated milk and vanilla in a mixing bowl. Mix brown sugar, cornstarch, cinnamon, ginger, nutmeg and ¼ teaspoon salt in a small bowl. Rub through a sieve into pumpkin mixture and whisk until incorporated.
  • 4 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.
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