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
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