Dark molasses and dark rum put this pumpkin pie a cut above all the rest. Don't use pumpkin-pie mix—buy canned pumpkin without added spices. If you don't have a 9-inch, deep-dish pie pan, use a standard 9-inch pie pan and bake the extra filling in a custard cup.

Makes 8 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 hour 10 minutes

EASE OF PREPARATION: Moderate

Crust
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 tablespoon sugar
1/8 teaspoon salt
1 tablespoon butter
3 tablespoons canola oil
1-2 tablespoons ice water

Filling
2 large eggs
1 15- or 16-ounce can plain pumpkin puree (1 1/2 cups)
1 12-ounce can evaporated skim milk
1/4 cup dark molasses
3 tablespoons dark rum or 1 tablespoon vanilla extract
1/2 cup packed dark brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt

1. To make crust: Stir together all-purpose and whole-wheat flours, 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, about 30 seconds. Pour into a small bowl and let cool. Stir in oil. Slowly stir the butter-oil mixture into the flour with a fork until the mixture is crumbly. Gradually stir in enough ice water so that the dough will hold together. Press the dough into a flattened disk.
2. Place two overlapping lengths of plastic wrap on the work surface. Set the dough in the center and cover with two more sheets of plastic wrap. Roll the dough with a rolling pin 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.
3. To make filling: Position rack in lower third of oven; preheat to 350°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.
4. Pour the filling into the prepared crust and bake until the filling has set and a skewer inserted in the center comes out clean, 40 to 50 minutes, covering the edges with foil if they are browning too quickly. Cool on a wire rack.

NUTRITION INFORMATION: Per serving: 193 calories; 8 g fat (2 g sat, 4 g mono); 57 mg cholesterol; 24 g carbohydrate; 4 g protein; 3 g fiber; 134 mg sodium; 238 mg potassium.


Nutrition bonus: Vitamin A (130% daily value), Iron (15% dv).

1 1/2 Carbohydrate Servings