l I G H T P U M P K I N P ============================
-I E -=====
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: 1 1/2 c
All-Purpose Flour 1/2 ts Salt 2 tb Cold Butter; in small cubes 1/4 c
Canola Oil 1 tb Vinegar 3 tb Cold Water FILLING: 1 cn Pumpkin Puree
(14 oz/398 ml) [1 3/4 cups] 1 c Brown Sugar 1 ea Egg plus 2 egg
whites 1 1/4 c Milk (2%) 1 ts Vanilla 1 ts Cinnamon; ground 1/2 ts
Ginger; ground 1/4 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 1/8-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.
Yields
6 servings