Recipes With Pumpkin Puree

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Ingredients

***CRUST***

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***

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

Method

:TO MAKE CRUST: 1.

In a small bowl, stir oil and 1/4 cup flour until smooth; cover and chill in the freezer until partially frozen, about 40 minutes.

In a mixing bowl, whisk remaining 1 cup flour, sugar, baking powder and salt.

Using a pastry blender or 2 knives, cut chilled oil-flour paste into dry ingredients until crumbly.

With a fork, stir in milk just until a soft dough forms.

Turn dough out onto a lightly floured surface and knead 7 or 8 times.

Press into a disk, wrap in plastic wrap and refrigerate while preparing filling.

:TO MAKE FILLING & BAKE PIE: 1.

Position rack in lower third of oven; preheat to 425°F.

Lightly oil a 9-inch pie pan or coat it with nonstick spray.

In a large bowl, whisk sugar, cinnamon, nutmeg and salt.

Add eggs and egg whites and whisk until well blended.

Add pumpkin, whisking until smooth.

Whisk in milk and vanilla.

On a lightly floured surface, roll out dough into an 11-inch circle.

Drape dough over rolling pin and fit it into prepared pie pan.

Fold edges under and crimp.

Place pie on a baking sheet.

Pour filling into crust and bake for 10 minutes.

Cover edges with strips of aluminum foil to prevent overbrowning.

Reduce oven temperature to 325°F; bake for 55 to 60 minutes more, or until center barely jiggles when the pan is tapped.

Transfer to a wire rack.

Let cool.

If not serving within an hour, loosely cover and refrigerate.

:MAKES 8 SERVINGS.

Calories per serving: 9 grams protein grams fat1 grams saturated fat grams carbohydrate; 395 mg sodium; 55 mg cholesterol: 2 grams fiber

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