Cinderella Pumpkin Pie
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Serves:
-
10
ingredients
-
Crust
- 177.44 ml cake flour
- 59.14 ml all-purpose flour
- 4.92 ml sugar
- 0.25 ml salt
- 59.14 ml I Can't Believe It's Not Butter® Spread, spread chilled and cut up
- 29.58 ml cold water
-
Filling
- 425.24 g can solid-pack pumpkin
- 236.59 ml evaporated skim milk
- 118.29 ml maple syrup
- 78.78 ml packed light brown sugar
- 2 large egg whites
- 1 large egg
- 4.92 ml ground cinnamon
- 2.46 ml ground ginger
- 1.23 ml ground allspice
- 0.25 ml ground cloves
- 4.92 ml vanilla extract
- 0.25 ml salt
directions
- Place rack in lowest oven position.
- Preheat to 425.
- To make the crust, stir together flours, sugar and salt in a medium bowl.
- With a pastry blender, knives, or fingertips, cut in vegetable oil spread until the mixture looks like coarse meal.
- Sprinkle with the cold water, toss to moisten, and gather into a ball.
- On floured wax paper, roll out dough to a 12 inch circle (thin).
- Invert paper onto a 9-inch pie plate.
- Peel off waxed paper, and fitn dough into bottom and up sides of pan. Crimp the edges to form a 1/4 inch border.
- Prick bottom of crust with fork in several places.
- Bake on low rack for 12-15 minutes until JUST pale golden in color.
- Remove to cooling rack.
- ADJUST OVEN to 350.
- Filling---------.
- In a large bowl, whisk pumkin, milk, syrup, brown sugar, egg whites, whole egg, spices, vanilla and salt until smooth.
- Pour into crust.
- Carefully return pie to oven.
- Bake at 350 on lowest rack until center is firm--not jiggly--about 45-50 minutes.
- Move to wire rack to cool.
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RECIPE SUBMITTED BY
BigFatMomma
Manassas, 86
<p>I am a wife, mother and student (all at the same time, of course), and trying to get back to cooking healthy, tasty meals that are quick and affordable.</p>