before going into the oven, and yes, I was nervous
in order to check if the pie was done I insertest a metal stick,
now that I think about it I should have just used a toothpick,
or maybe just eyeballed it...
perfect pumpkin pie!
Classic Pumpkin Pie
from the Taste of Home
8 servings per pie
1 cup all-purpose flour
1 teaspoon sugar1/4 teaspoon salt
3 tablespoons canola oil
1 tablespoon butter, melted
2 to 3 tablespoons cold water (I needed closer to 4 or 5 tbsp)
1 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) solid-pack pumpkin
1 cup fat-free evaporated milk
- 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. circle. Freeze for 10 minutes.
- Remove top sheet of plastic wrap; invert pastry into a 9-in. pie plate. Remove remaining plastic wrap. Trim and flute edges. Chill.
- Roll pastry 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 pastry shell. Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. Refrigerate leftovers.
serving size: 1/8 pie
Calories 237.9 Total Fat 7.5 g Saturated Fat 0.6 g Polyunsaturated Fat 1.6 g Monounsaturated Fat 3.3 g Cholesterol 30.3 mg Sodium 266.2 mg Potassium 125.6 mg Total Carbohydrate 38.2 g Dietary Fiber 2.8 g Sugars 24.8 g Protein 5.8 g