Classic Pumpkin Pie

Name: Classic Pumpkin Pie
Ingredients: 1 cup all-purpose flour; 1 teaspoon sugar; 1/4 teaspoon salt; 3 tablespoons canola oil; 1 tablespoon butter, melted; 2 to 3 tablespoons cold water; 1 large egg; 1 large 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; Whipped cream, optional

16 ingredients

5 steps

Ingredients

1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons canola oil
1 tablespoon butter, melted
2 to 3 tablespoons cold water
1 large egg
1 large 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
Whipped cream, optional

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
4

. Bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack.
5

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 in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.