Ingredients: |
Ingredients: Pie Crust: 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
Filling: 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) pumpkin 1 cup fat-free evaporated milk Whipped cream, optional
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Directions: |
Directions: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 waxed paper into an 11-in. circle. Freeze for 10 minutes.
Remove top sheet of waxed paper; invert crust into a 9-in. pie plate. Remove the remaining waxed paper. Trim and flute edge. Chill.
Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack.
In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. 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. |