With a fraction of the fat, this lighter pumpkin pie has the rich, subtle spices of the classic and a delicate, faintly sweet 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
- 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
- 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.
- 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°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° 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.
Per serving: 285 calories; 8 g fat (2 g sat, 4 g mono); 59 mg cholesterol; 45 g carbohydrates; 8 g protein; 2 g fiber; 210 mg sodium; 386 mg potassium.
Nutrition Bonus: Vitamin A (103% daily value), Calcium (22% dv), Selenium (16% dv), Folate (15% dv).
Carbohydrate Servings: 3
Exchanges: 1 starch, 1/2 fat-free milk, 1 1/2 other carbohydrate, 1 1/2 fat
More From EatingWell
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Celebrate the season with EatingWell's best recipes from the...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
Eating meatless at least once a week has a host of health...
If you're looking for an easy, healthy meal idea for dinner...
These healthy vegan recipes take you on a virtual trip around...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique