Save on Pinterest

Classic Pumpkin Pie

Nothing says Thanksgiving like a slice of pumpkin pie. And you can relish every luscious bite of this version since the tender crust is made with a mere hint of canola oil and butter. —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 tablespoons canola oil
  • 1 tablespoon butter, melted
  • 2 to 3 tablespoons cold water
  • FILLING:
  • 1 large egg
  • 1 large egg white
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon each ground allspice, nutmeg and cloves
  • 1 can (15 ounces) pumpkin
  • 1 cup fat-free evaporated milk
  • Whipped cream, optional

Directions

  • In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes.
  • Remove top sheet of plastic; invert crust into a 9-in. pie plate. Remove remaining plastic. Trim and flute edges. Chill.
  • Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack.
  • In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.
Nutrition Facts
1 slice: 249 calories, 8g fat (2g saturated fat), 32mg cholesterol, 295mg sodium, 40g carbohydrate (26g sugars, 3g fiber), 6g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Ceri
    Oct 24, 2018

    No comment left

  • andbelch
    Oct 11, 2014

    Delicious!! Made this but added a few pecans and family members raved about how good it was. Much much better than recipe from the can.

  • NH-rescue
    Nov 29, 2013

    We made our own crust, so I can't comment on the one in the recipe. We also used home-grown pumpkin pulp (not canned), which gave it a great pumpkin taste. It disappeared fast!

  • mkaskela
    Oct 9, 2013

    Good pie but I will make my own crust recipe next time.

  • yellow63vw
    Jun 17, 2013

    No comment left

  • Celexis
    Nov 9, 2012

    My husband was absolutely thrilled when we had this. It tastes just so good, and it's good for you which makes it all that much better.

  • kjones4423
    Nov 19, 2011

    No comment left

  • cpecor
    Dec 13, 2008

    No comment left

  • meecee08
    Nov 21, 2008

    Brush the inside of the bottom of the pie crust with beaten egg white before pouring in the pumpkin filling and the crust wont get soggy.

  • sbuffman
    Mar 20, 2008

    No comment left