Dessert Recipes

Classic Pumpkin Pie

Classic Pumpkin PieNothing says Thanksgiving like a slice of pumpkin pie. And you can relish every luscious…

Classic Pumpkin Pie

Classic Pumpkin Pie


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


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 plastic wrap into an 11-in.


Freeze for 10 minutes.

Remove top sheet of plastic; invert crust into a 9-in.

pie plate.

Remove remaining plastic.

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Trim and flute edges.


Roll dough scraps to 1/8-in.


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.

Nutrition Facts 1 slice:

  • 249 calories, 8g fat (2g saturated fat), 32mg cholesterol, 295mg sodium, 40g carbohydrate (26g sugars, 3g fiber), 6g protein.

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