Who doesn't love pumpkin pie?! (Okay I can think of a few people, but really nothing says Thanksgiving than Pumpkin Pie). Anyhow I love pumpkin pie, and my mom makes a weight watchers version of pumpkin pie, but it's more like a pumpkin cheesecake (still yummy though). So when I found this recipe, I was excited that it looked more like a fluffy version of pumpkin pie. And it would be a great recipe to try out on my book club group!
I did not love this crust. It's VERY crunchy. Pie crust should not be crunchy. However, I loved the filling. Next time I would make this with a traditional (by that I mean store bought) pie crust instead but still use this recipe for the filling. Mmm...w/out the crust, this was good!
Pastry (crust)
1 1/4 c all-purpose flour
1 tsp sugar
1/4 tsp salt
1/4 c vegetable oil
3-4 tbsp skim milk
Filling
3 egg whites
1/2 c sugar
1 1/2 tsp pumpkin pie spice
1/8 tsp salt
15 oz. pure canned pumpkin
12 oz. fat free evaporated milk
1/2 tsp vanilla
Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.
No comments:
Post a Comment