Classic Pumpkin Pie

Ingredients – 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

filling: – 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

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Directions Mix flour, sugar, and salt in a small bowl. Crumble dough with a fork after adding oil and butter. Add water gradually until dough holds together. Form an 11-inch circle between waxed paper. Freeze 10 minutes.

Directions Remove top sheet of waxed paper; invert crust into a 9-in. pie plate. Remove the remaining waxed paper. Trim and flute edge. Chill.

Directions Roll dough 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.

Egg, egg white, sugars, salt, and spices should be beat well in a large bowl. Beat pumpkin. Add milk slowly. Add to crust. A knife inserted in the centre should come out clean after 45–50 minutes at 375°. Wire-rack-cool. Use leaf cutouts. Add whipped cream if desired. Refrigerate leftovers

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