Pumpkin Pie

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Low Fat Classic Pumpkin Pie Recipe – Category: Low-Fat

Low Fat Classic Pumpkin Pie Recipe

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.

  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.
  2. In a mixing bowl, whisk remaining 1 cup flour, sugar, baking powder and salt.
  3. Using a pastry blender or 2 knives, cut chilled oil-flour paste into dry ingredients until crumbly.
  4. With a fork, stir in milk just until a soft dough forms.
  5. Turn dough out onto a lightly floured surface and knead 7 or 8 times.
  6. Press into a disk, wrap in plastic wrap and refrigerate while preparing filling.

TO MAKE FILLING & BAKE PIE: 1.

  1. Position rack in lower third of oven; preheat to 425°F.
  2. Lightly oil a 9-inch pie pan or coat it with nonstick spray.
  3. In a large bowl, whisk sugar, cinnamon, nutmeg and salt.
  4. Add eggs and egg whites and whisk until well blended.
  5. Add pumpkin, whisking until smooth.
  6. Whisk in milk and vanilla.
  7. On a lightly floured surface, roll out dough into an 11-inch circle.
  8. Drape dough over rolling pin and fit it into prepared pie pan.
  9. Fold edges under and crimp.
  10. Place pie on a baking sheet.
  11. Pour filling into crust and bake for 10 minutes.
  12. Cover edges with strips of aluminum foil to prevent overbrowning.
  13. Reduce oven temperature to 325°F; bake for 55 to 60 minutes more, or until center barely jiggles when the pan is tapped.
  14. Transfer to a wire rack.
  15. Let cool.
  16. If not serving within an hour, loosely cover and refrigerate.

MAKES 8 SERVINGS.

  1. Calories per serving: 9 grams protein grams fat1 grams saturated fat grams carbohydrate; 395 mg sodium; 55 mg cholesterol: 2 grams fiber

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