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With a fraction of the fat, this lighter pumpkin pie has the rich, subtle spices of the classic and a delicate, faintly sweet crust.

Source: EatingWell Magazine, Holiday Issue 1995

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total:
1 hr 30 mins
Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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 degrees 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 degrees 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 Facts

286 calories; protein 8.4g; carbohydrates 45g; dietary fiber 1.5g; sugars 30.1g; fat 8.3g; saturated fat 1.8g; cholesterol 52.9mg; vitamin a iu 5130.8IU; vitamin c 2.1mg; folate 61.1mcg; calcium 223.7mg; iron 1.8mg; magnesium 31.9mg; potassium 342.1mg; sodium 208.2mg; thiamin 0.2mg.

1 starch, 1/2 fat-free milk, 1 1/2 other carbohydrate, 1 1/2 fat

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