Classic Pumpkin Pie
Serving Size : 8
Ingredients for prepare Classic Pumpkin Pie
:
| Amount | Measure | Ingredient - Preparation Method |
CRUST
classic pumpkin pie |
| 1/4 | cup | canola oil |
| 1 1/4 | cups | all-purpose flour |
| 2 | teaspoons | granulated sugar |
| 1 | teaspoon | baking powder |
| 1/2 | teaspoon | salt |
| 4 | tablespoons | 1% milk - up to 5 |
FILLING
classic pumpkin pie |
| 1 | cup | granulated sugar |
| 1 1/2 | teaspoons | ground cinnamon |
| 3/4 | teaspoon | ground nutmeg |
| 1/2 | teaspoon | salt |
| 2 | large | eggs |
| 4 | large | egg whites |
| 15 | ounces | unseasoned pumpkin puree |
| 1 | cup | evaporated skim milk |
| 1 | teaspoon | pure vanilla extract |
recipe Classic Pumpkin Pie
TO MAKE CRUST: 1. In a
low fat pumpkin pie recipe
small bowl, stir oil and 1/4 cup flour until smooth; cover and chill in the freezer
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until partially frozen, about 40 minutes. 2. In a mixing bowl, whisk
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remaining 1 cup flour, sugar, baking powder and salt. Using a pastry blender or
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2 knives, cut chilled oil-flour paste into dry ingredients until crumbly. With a
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fork, stir in milk just until a soft dough forms. Turn dough
Classic Pumpkin Pie
out onto a lightly floured surface and knead 7 or 8 times. Press into
Classic Pumpkin Pie
a disk, wrap in plastic wrap and refrigerate while preparing filling. TO MAKE FILLING & BAKE
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PIE: 1. Position rack in lower third of oven; preheat to 425°F. Lightly oil a 9-inch
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pie pan or coat it with nonstick spray. 2. In a large bowl, whisk sugar, cinnamon, nutmeg
Classic Pumpkin Pie
and salt. Add eggs and egg whites and whisk until well blended. Add pumpkin, whisking until smooth. Whisk in milk
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and vanilla. 3. On a lightly floured surface, roll out dough into an 11-inch circle. Drape
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dough over rolling pin and fit it into prepared pie pan. Fold edges under and crimp. Place pie
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on a baking sheet. 4. Pour filling into crust and bake for 10 minutes.
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Cover edges with strips of aluminum foil to prevent overbrowning. 5. Reduce oven temperature to 325°F; bake for 55 to
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60 minutes more, or until center barely jiggles when the pan is tapped. Transfer to a wire
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rack. Let cool. If not serving within an hour, loosely cover and refrigerate. MAKES 8 SERVINGS. 305 calories per
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serving: 9 grams protein. 9 grams fat(1.1 grams saturated fat). 49 grams carbohydrate; 395 mg sodium; 55 mg cholesterol: 2
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grams fiber.
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