Recipe courtesy of EatingWell.
If pumpkin pie is a must for the holidays, this version fulfills that holiday tradition without derailing your meal plan.
Prep time:
35 min
Ready in:
1 hr 45 min
Yield:
10 servings
Ingredients
- 1 1/3 c. all-purpose flour
- 1/4 tsp. salt
- 1/3 c. cooking oil
- 3 tsp. fat – free milk
- 1 (15 oz.) can of pumpkin
- 1/3 c. of sugar
- 2 tsp. of honey
- 1 tsp. of ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 2 eggs
- 1 tsp. vanilla
- 3/4 c. evaporated milk
Preparation
- To prepare pastry: Stir together flour and salt in a medium bowl. Add oil and milk all at once to the flour mixture. Stir lightly with a fork. Form into a ball.
- Preheat oven to 450°F. On a well-floured surface, use your hands to slightly flatten the dough; roll from center to edge into a circle about 12 inches in diameter. To transfer the pastry, wrap it around the rolling pin. Unroll the pastry into a 9-inch pie plate. Ease the pastry into the pie plate, being careful not to stretch. Trim the pastry to ½ inch beyond the edge of the pie plate. Fold under the extra pastry; flute or crimp edge as desired. Do not prick. Line the pastry with a double thickness of heavy foil. Bake for 8 minutes. Remove the foil. Bake for 5 minutes more. Cool on a wire rack while preparing the filling. Reduce oven temperature to 375°F.
- To prepare filling: Combine pumpkin, sugar, honey, cinnamon, ginger, and nutmeg in a medium bowl. Add egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk.
- Pour the filling into the baked pastry shell. To prevent over-browning, cover the edge of the pie with foil. Bake until the filling appears set, 40 to 45 minutes (the edges of the filling may crack slightly).
- Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping.
Nutritional Information
- Serving size: 1 slice
- Per serving: 187 calories; 6 g fat(1 g sat); 2 g fiber; 29 g carbohydrates; 5 g protein; 56 mcg folate; 1 mg cholesterol; 14 g sugars; 6,853 IU vitamin A; 2 mg vitamin C; 81 mg calcium; 2 mg iron; 108 mg sodium; 198 mg potassium
- Nutrition Bonus: Vitamin A (137% daily value)
- Carbohydrate Servings: 2
- Exchanges: ½ starch, 1½ other carb, 1 fat