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Harvest Pumpkin Pie
Serves 10 slices |
A delicious twist on the classic dessert.
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Ingredients:
| 2 cups canned pumpkin puree |
| 2/3 cup firmly packed light brown sugar |
| 1/4 cup sugar |
| 2 tablespoons flour |
| 1 1/2 teaspoons ground cinnamon |
| 1/2 teaspoon ground nutmeg |
| 1/2 teaspoon ground ginger |
| 1 1/4 cups low-fat milk |
| 2 egg whites, lightly beaten |
| 1 egg, lightly beaten |
| 1 1/2 teaspoons vanilla extract |
| For the Crust: |
| 1 1/3 cups cake flour, sifted |
| 1 tablespoon granulated sugar |
| 1/2 teaspoon salt |
| 3 tablespoons cold water |
Directions:
- 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.
- Preheat oven to 400oF. Roll dough between two sheets of waxed paper until 1/8 inch thick. Place in deep 9-inch pie plate. Trim excess dough. Crimp edges.
- In a large bowl, stir together pumpkin puree, brown and granulated sugars, and all-purpose flour. Add spices; stir to blend. Whisk in milk, egg whites, egg and vanilla. Pour the pumpkin mixture into prepared crust.
- Bake until filling is set but still slightly loose in center, about 40-45 minutes. Place pie on a wire rack and cool completely.
| Main Ingredient: | Pumpkin Puree |
| Cooking Method: | Bake |
| Course: | Dessert |
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