Holiday Pumpkin Pie
This lighter pumpkin pie has the rich, subtle spices of the classic and a delicate, faintly sweet crust.
Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 2 days or freeze for up to 3 months.
Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten-forming potential than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Both are available in large supermarkets or natural-foods stores (or online from bobsredmill.com or kingarthurflour.com). Store in an airtight container in the freezer.
Tip: To crimp pie crust, use one hand to pinch/flute the edge of the crust between your thumb and side of your index finger.
1 starch, 2 carbohydrate, 2 fat