Dark molasses and dark rum put this pumpkin pie a cut above the rest. Nonfat evaporated milk, which stands in for heavy cream, does a fantastic job of cutting the fat in the filling. Add to that our blue ribbon butter-canola crust and you've dropped three-quarters of the fat and more than half the calories found in most similar pies. Don't use pumpkin-pie mix--buy canned pumpkin without added spices: the flavor will be superior. Source: EatingWell Magazine, Holiday Issue 1996

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Ingredients

Directions

  • To prepare crust: Stir all-purpose flour, whole-wheat flour, sugar and salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, 30 seconds to 4 minutes, depending on your stove. Pour into a small bowl and let cool. Stir in oil. Slowly stir the butter-oil mixture into the flour mixture with a fork until the mixture is crumbly. Gradually stir in enough ice water so the dough holds together. Press the dough into a flattened disk.

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  • Place two overlapping lengths of plastic wrap on a work surface. Set the dough in the center and cover with two more sheets of plastic wrap. Roll the dough into a 13-inch circle. Remove the top sheets and invert the dough into a 9-inch deep-dish pie pan. Remove the remaining wrap. Fold the edges under at the rim and crimp. Cover loosely with plastic wrap and refrigerate while you prepare the filling.

  • To prepare filling & bake pie: Position rack in lower third of oven; preheat to 350 degrees F. Lightly whisk eggs in a medium bowl. Add pumpkin, evaporated milk, molasses and rum (or vanilla). Combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl. Rub through a sieve into the pumpkin mixture and whisk until incorporated.

  • Pour the filling into the prepared crust. Bake the pie until the filling has set and a skewer inserted in the center comes out clean, 40 to 50 minutes; cover the edges with foil if they are browning too quickly. Cool on a wire rack.

Tips

Equipment: 9-inch deep-dish pie pan

Nutrition Facts

278 calories; 8.4 g total fat; 1.8 g saturated fat; 52 mg cholesterol; 187 mg sodium. 397 mg potassium; 42.7 g carbohydrates; 2.8 g fiber; 29 g sugar; 7.2 g protein; 5906 IU vitamin a iu; 1 mg vitamin c; 12 mcg folate; 206 mg calcium; 3 mg iron; 23 mg magnesium;

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