Low Fat Classic Pumpkin Pie
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
