Pumpkin Pie

Prep: 20 minutes; Refrigerate: 1 hour; Cook: 1 hour.

Yield:

Makes 8 servings (serving size: 1 slice)

Nutritional Information

Calories 220
Fat 7.7 g
Satfat 3.3 g
Monofat 2 g
Polyfat 1.6 g
Protein 6 g
Carbohydrate 33 g
Fiber 3 g
Cholesterol 59 mg
Iron 1 mg
Sodium 198 mg
Calcium 104 mg

Ingredients

Pie Crust:
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, cold
1 tablespoon vegetable oil
1 large egg yolk (white reserved for filling)
2-3 tablespoons cold water, plus more if needed
Cooking spray
Filling:
1/2 (12-ounce) can fat-free evaporated milk (3/4 cup)
1 large egg
1 large egg white
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon finely grated fresh ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 (15-ounce) can pumpkin purée

Preparation

1. Place first 5 crust ingredients (through vegetable oil) into a food processor fitted with a metal blade; pulse until mixture resembles coarse crumbs.

2. Add egg yolk and 1 tablespoon water. Pulse until dough begins to clump together (add more water, if needed). Turn dough out onto a large piece of plastic wrap, and press into a large, flat disc. Wrap tightly; refrigerate 30 minutes (or up to 2 days).

3. At least 20 minutes before baking, position a rack in middle of oven. Preheat oven to 400°. Place dough on a clean towel lightly dusted with flour. Roll out to a 12- to 13-inch round. Transfer to 9-inch glass pie dish sprayed with cooking spray. Press dough against the sides and bottom of the dish.

4. Trim away all but 1 inch of overhanging dough. Turn edge under; use your fingers to crimp. Refrigerate 30 minutes. Bake for 10 minutes, then remove from oven. Prick bottom and sides of crust with a fork. Bake 5 to 8 minutes longer, until surface is dry but not browned. Cool on wire rack. Position a rack on lowest shelf in oven; reduce temperature to 350°.

5. Whisk together filling ingredients in a large bowl until smooth; pour into crust. Carefully return pie to oven and bake for 45 to 55 minutes, or until center is firm. Transfer pie to a wire rack to cool. Serve.

Note:

Caroline Wright,

November 2011