Adapted from
Cookies & Treats
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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 tbsps
olive oil
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Filling:
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15 ozs
canned pumpkin
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14 ozs
fat-free sweetened condensed milk
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2 whole
eggs
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1 tsp
pumpkin pie spice
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1/2 tsp
salt
Preheat oven to 425. In a mixing bowl, combine flour, 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. Bake for 15 minutes. Meanwhile to prepare filling, combine pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt in a mixing bowl. Mix well. Pour batter into baked crust. Reduce heat to 350. Bake pie again for 35 minutes, or until toothpick inserted in center comes out clean. Cool and then chill several hours before serving.