Lighten Up! Pumpkin Pie

  • Active Time 25m
  • Total Time 3h 45m

Serves 12

ingredients

  • For the Sweet Shortcrust Pastry:
  • 1 cup all-purpose flour
  • 2 tablespoons confectioners' sugar
  • 1/4 cup margarine or butter
  • 1 1/2 tablespoons cold water
  • For the Filling:
  • 6 egg whites or 3/4 cup egg substitute
  • 1 cup packed light brown sugar
  • 1 cup light corn syrup or golden syrup
  • 3 cups fat free evaporated milk
  • 3 cups cooked, mashed pumpkin (approx. 3 pounds raw)
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

directions

FOR THE PASTRY:

Sift together the flour and confectioners' sugar. Make a well in the center and add the margarine. Mix with fingertips until the mixture resembles coarse breadcrumbs. Mix in the cold water, working quickly to form a mass. Push the mixture with the heel of your hand to thoroughly combine. Roll into a ball, cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 425 degrees F. Roll out the pastry to line the bottom of a 9 inch springform pan, reserving leftover pieces to make cut-outs for the top of the pie. Refrigerate for 30 minutes. Cover with parchment or waxed paper and baking weights (dried beans or rice). Bake for 10 minutes.

FOR THE FILLING:

Whisk together the egg whites and brown sugar in bowl. Add the syrup and mix until smooth. Stir in the evaporated milk, pumpkin puree, rum, vanilla, spices and salt. Combine thoroughly. Pour into the pre-baked pastry shell. Bake 15 minutes, then reduce heat to 350 degrees F and bake for 1 1/2 hours, or until a knife inserted in center comes out clean.

FOR THE CUT-OUTS:

Cut leaves or other decorative shapes from the leftover pastry.

Place on cookie sheet, brush with egg wash and bake for approximately six minutes or until golden. Place pastry shapes on cooled pie.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4230

nutrition information per serving

297 calories; 4g total fat; 2mg cholesterol; 222mg sodium; 59g carbohydrates; 1g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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