Adapted from
Pies and Pastries Cookbook
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Crust:
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2 1/2 cups
unbleached flour
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1 tsp
salt
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1/2 cup
fat-free milk
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3 tbsp
olive oil
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Filling:
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1 cup
light brown sugar, packed
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1 tbsp
unbleached flour
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1 1/4 tsps
pumpkin pie spice
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1/2 tsp
salt
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1 cup
canned pumpkin
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2 whole
eggs, slightly beaten
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1 cup
fat-free evaporated milk
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3 ozs
light sour cream
Preheat oven to 400. In a mixing bowl, combine flour, one teaspoon salt, milk, and oil. Add one teaspoon cold water at a time until dough mixture begins to clump together. If the dough doesn't clump together when pinched, add another teaspoon of water. On a lightly floured surface, roll dough to a circle 1 1/2" larger than inverted pie pan. Pick dough up and gently ease into pie pan, being careful not to stretch dough. Trim half inch beyond edge of pie pan, fold under to make double thickness around rim. Flute edges as desired. Prick bottom and sides of crust with a fork; set aside. To prepare filling, combine brown sugar, flour, salt, and pumpkin pie spice. Mix well. Stir in pumpkin, eggs, evaporated milk, and sour cream, Mix until all is combined. Pour filling mixture into crust. Bake for one hour, or until toothpick inserted in center comes out clean.