Pumpkin Pie

1 Review
From: EatingWell Magazine Holiday Issue 1995

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 8 servings

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  • Crust
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/8 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
  • 3/4 cup packed dark brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt

Preparation

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  1. 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.
  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 1/4 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 ° 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.

Nutrition information

  • Per serving: 286 calories; 8 g fat(2 g sat); 2 g fiber; 45 g carbohydrates; 8 g protein; 61 mcg folate; 53 mg cholesterol; 30 g sugars; 5131 IU vitamin A; 2 mg vitamin C; 224 mg calcium; 2 mg iron; 208 mg sodium; 342 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 1/2 fat-free milk, 1 1/2 other carbohydrate, 1 1/2 fat

Reviews 1

October 07, 2012
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By: EatingWell User
Fabulous and easy! This is great low fat recipe that actually tastes better than it's higher fat counterparts. You need to add a bit more water than recipe calls for in order to get the dough wet enough. The crust is a bit difficult and not that stretchy, but tastes good and works well with the light and creamy pumpkin filling. Great with vanilla frozen yogurt and crumbled candied ginger on top. Pros: Very easy, moist and satisfying Cons: None