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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Nothing says Thanksgiving like a slice of pumpkin pie. And you can relish every luscious bite of this version since our Test Kitchen made the tender crust with a mere hint of canola oil and butter. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 teaspoon sugar |
1/4 teaspoon salt |
3 tablespoons canola oil |
1 tablespoon butter, melted |
2 to 3 tablespoons cold water |
filling: |
1 egg |
1 egg white |
1/2 cup packed brown sugar |
1/4 cup sugar |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/8 teaspoon each ground allspice, nutmeg and cloves |
1 can (15 ounces) solid-pack pumpkin |
1 cup fat-free evaporated milk |
Directions:
1. In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes.
2. Remove top sheet of plastic wrap; invert pastry into a 9-in. pie plate. Remove remaining plastic wrap. Trim and flute edges. Chill.
3. Roll pastry scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet. Bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack.
4. In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into pastry shell. Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. Refrigerate leftovers. Yield: 8 servings.
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