Light pumpkin pie

6 servings

Ingredients

Quantity Ingredient
litre I G H T P U M P K I N P I E
============================ =====

Directions

This crust is crisp and flaky with good flavor. It has slightly less fat ++ and a lot less saturated fat ++ than most pie crusts. the filling too, is lower in fat and calories than most. PASTRY: 1½ c All-Purpose Flour ½ ts Salt 2 tb Cold Butter; in small cubes ¼ c Canola Oil 1 tb Vinegar 3 tb Cold Water FILLING: 1 cn Pumpkin Puree (14 oz/398 ml) [1 ¾ cups] 1 c Brown Sugar 1 ea Egg plus 2 egg whites 1 ¼ c Milk (2%) 1 ts Vanilla 1 ts Cinnamon; ground ½ ts Ginger; ground ¼ ts Allspice; ground and Nutmeg; ground X pn Salt FOR PASTRY, combine flour and salt in bowl. Using pastry blender, cut in butter until texture of crumbs. Sprinkle oil over flour; toss with fork until blended. Combine vinegar and water , sprinkle over flour; toss with fork until dough begins to form ball. Using your hands, gather dough into soft ball. Between two sheets of waxed paper or plastic wrap, roll out dough to ⅛-inch thickness. Place in 9-inch pie plate. Trim and flute edges; refrigerate shell about 15 minutes before baking. MEANWHILE, in bowl combine pumpkin puree, brown sugar, egg and whites, milk vanilla, cinnamon, ginger, allspice, nutmeg and salt. Pour into chilled shell. Bake in preheated 375F oven about 50 minutes, or until just set in center. Makes 6 to 8 servings. Source: Prize Pies in Food column by Marion Kane in Toronto Star (4 October, 1995) Transcribed By: Sam Lefkowitz Submitted By SAM LEFKOWITZ On 10-04-95

Related recipes