Cinderella Pumpkin Pie

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READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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