Prep Time: 1 hour, 20 minutes
Cook Time: 1 hour
Total Time: 2 hours, 20 minutes
- 1 cup all-purpose flour, lightly spooned into a measuring cup and leveled with a knife
- 3 tbsp sugar
- 1/8 tsp salt
- 3 tbsp chilled butter, cut in to small pieces
- 1 tbsp canola oil
- 3-4 tbsp iced water
- 1 15-oz can pumpkin puree
- 1 egg
- 1 egg white
- 1 tsp vanilla extract
- ¾ cup evaporated fat-free milk
- ¼ cup cup maple syrup
- ¼ cup sugar
- 2 ½ tsp pumpkin pie spice
Whisk flour, sugar and salt in a medium bowl. Add chilled butter pieces and cut in with a pastry blender, or two knives if you don't have one.
Mix in oil, followed by iced water—though one tablespoon at a time, until dough begins to form. It will still be a bit crumbly.
Transfer dough to a board lined with a sheet of plastic wrap. Place another piece of wrap on top, then press the dough into a 3-4 inch disk. Refrigerate wrapped dough for an hour.
When ready to proceed, preheat oven to 350 degrees.
Remove dough from refrigerator and roll out on a wrap/wax paper-lined surface to 10-12 inches, using wax paper between the rolling pin and the dough to prevent sticking. Carefully lift rolled dough (which will be thin) and lay in a 9-inch pie plate, pressing the dough in to the edge. Trim any excess dough, and crimp the edges.
Prick the bottom and sides of the dough in a few places, then place in oven to bake for 10 minutes. Remove from , then set aside while you prepare the filling (although you can prepare the filling earlier in the process while the dough is chilling).
In a large bowl, whisk pumpkin puree, egg, egg white, vanilla, milk, maple syrup, sugar and pumpkin-pie spice.
Pour pumpkin filling into pie shell and bake for 40-50 minutes, until center is just set (jiggling the pie slightly will help you see if it's done). Cool pumpkin pie on a wire rack (pumpkin will continue to set as it cools).
Per Slice: Calories 219, Calories from Fat 63, Total Fat 7g (sat 3.1g), Cholesterol 39mg, Sodium 74mg, Carbohydrate 34.4g, Fiber 2g, Protein 4.6g