Pumpkin-Maple Pie

Ingredients

• Crust:
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 1/4 cup chilled butter or stick margarine, cut into small pieces
• 3 1/2 tablespoons ice water
• Cooking spray
• Filling:
• 1/2 cup sugar
• 1/3 cup maple syrup
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 cup evaporated fat-free milk
• 1 (15-ounce) can pumpkin

Preparation

1. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
2. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.
3. Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.
4. Preheat oven to 425°.
5. To prepare filling, beat 1/2 cup sugar and next 5 ingredients (1/2 cup sugar through eggs) at medium speed of a mixer until well-blended. Add milk and pumpkin; beat well. Pour into prepared crust. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until set. Cool on a wire rack.