Harvest Pumpkin Pie
By amylk103
0 Picture
Ingredients
- 2 cup canned pumpkin puree
- 2/3 cup firmly packed light brown sugar
- 1/4 cup sugar
- 2 Tbsp flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1 1/4 cups low fat milk
- 2 egg whites, lightly beaten
- 1 large egg, lightly beaten
- 1 1/2 tsp vanilla extract
- Pastry leaves for garnish
- For the Crust:
- 1 1/3 cups cake flour, sifted
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/4 cup corn oil
- 3 tbsp cold water
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
To prepare the crust, in a medium bowl, stir together cake flour, sugar and salt. Stir in oil and water until mixture forms a ball. Wrap ball in plastic wrap, refrigerate for 30 minutes.
Step 2
Preheat oven to 400F. Roll dough between two sheets of waxed paper until 1/8 inch thick. Place in a deep 9-inch pie plate. Trim excess dough. Crimp edges together.
Step 3
In a large bowl, stir together pumpkin puree, brown and granulated sugar, and the flour. Add spices, stir to blend. Whisk in milk, egg whites, egg and vanilla. Pour the pumpkin mixture into prepared crust.
Step 4
Bake until filling is set but still slightly loose in center, about 40-45 minutes. Place pie on a wire rack and cool completely. Garnish with pastry leaves.
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