By roasting the pumpkin whole, you avoid cutting it open and scooping out the seeds and membrane. If you'd like, serve pie with a dollop of lightly sweetened 2% reduced-fat yogurt. This pie recipe calls for making your pie crust from scratch. While that can seem intimidating, this foolproof pie crust recipe is as easy as it is delicious. The key is to not allow the crust to get too warm. While this isn't Nana's pie recipe, she'll be proud that you found a recipe that's (dare we say it) even better.
1 (4 3/4-lb.) sugar pumpkin
5.6 ounces white whole-wheat flour (about 1 1/4 cups)
1/2 teaspoon salt, divided
1/4 teaspoon baking powder
2 tablespoons cold unsalted butter, cut into 1/2-in. pieces
2 tablespoons cold vegetable shortening, cut into 1/2-in. pieces
1 teaspoon white vinegar
1/4 cup ice water
Baking spray with flour
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (12-oz.) can evaporated whole milk
2 large eggs, lightly beaten
Est. added sugars 17g
How to Make It
Preheat oven to 350°F.
Pierce top of pumpkin 8 times with a knife; place on a foil-lined baking sheet. Bake pumpkin at 350°F for 2 hours or until it begins to brown and slump. Cool completely. Peel off skin; remove and discard seeds and membranes. Puree pumpkin in a food processor for 2 minutes; transfer to a bowl. Wipe processor clean.
While pumpkin roasts, weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1/4 teaspoon salt, and baking powder in the bowl of a food processor; pulse to combine. Add butter and shortening; pulse 3 times or until butter is pea-sized. Sprinkle vinegar and 1/4 cup water over mixture. Pulse 3 times or until mixture resembles coarse sand; scrape onto a lightly floured work surface, gather dough together, and press into a 4-inch disc. Cover dough with plastic wrap; chill 30 minutes. Roll dough to an 11-inch circle on a lightly floured surface; fit into a 9-inch deep-dish pie plate lightly coated with baking spray. Fold dough edges under; pinch to flute. Cover with plastic wrap; chill 15 minutes. Place on a wire rack.
Preheat oven to 425°F.
Line crust with parchment paper, fill with pie weights, and bake at 425°F for 10 minutes or until lightly golden.
While crust bakes, combine 2 cups pureed pumpkin, remaining 1/4 teaspoon salt, brown sugar, granulated sugar, cinnamon, ginger, cloves, milk, and eggs in a bowl, stirring with a whisk. Pour mixture into prepared crust. Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F. Bake pie at 350°F an additional 50 minutes or just until set in center, covering edges with foil if crust starts to overbrown. Cool pie completely on wire rack.
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