Pumpkin Pie Recipe With Real Pumpkin

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Low Fat Classic Pumpkin Pie

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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    Pumpkin Pie:
    :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, Continue Reading →

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