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Harvest Pumpkin Pie
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Serves 10 slices
A delicious twist on the classic dessert.
|2 cups canned pumpkin puree|
|2/3 cup firmly packed light brown sugar|
|1/4 cup sugar|
|2 tablespoons flour|
|1 1/2 teaspoons ground cinnamon|
|1/2 teaspoon ground nutmeg|
|1/2 teaspoon ground ginger|
|1 1/4 cups low-fat milk|
|2 egg whites, lightly beaten|
|1 egg, lightly beaten|
|1 1/2 teaspoons vanilla extract|
|For the Crust:|
|1 1/3 cups cake flour, sifted|
|1 tablespoon granulated sugar|
|1/2 teaspoon salt|
|3 tablespoons cold water|
- To prepare the crust, in a medium bowl, stir together cake flour, sugar, and salt. Stir in oil and water until mixture forms a ball. Wrap ball in plastic wrap; refrigerate for 30 minutes.
- Preheat oven to 400oF. Roll dough between two sheets of waxed paper until 1/8 inch thick. Place in deep 9-inch pie plate. Trim excess dough. Crimp edges.
- In a large bowl, stir together pumpkin puree, brown and granulated sugars, and all-purpose flour. Add spices; stir to blend. Whisk in milk, egg whites, egg and vanilla. Pour the pumpkin mixture into prepared crust.
- Bake until filling is set but still slightly loose in center, about 40-45 minutes. Place pie on a wire rack and cool completely.
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