SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Light and Luscious Pumpkin Pie

Makes: 10 servings
Bake 450°F 53 mins to 58 mins  /375 degrees F
Light and Luscious Pumpkin Pie
Ingredients
  • 1  recipe Oil Pastry (see recipe below)
  • 1 15  ounce can  pumpkin
  • 1/3  cup  sugar or sugar substitute* equivalent to 1/3 cup sugar
  • 2  tablespoons  honey
  • 1  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground ginger
  • 1/4  teaspoon  ground nutmeg
  • 1/2  cup  refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
  • 1  teaspoon  vanilla
  • 3/4  cup  evaporated fat-free milk
  •  Frozen light whipped dessert topping, thawed (optional)
Directions

1. Preheat oven to 450 degree F. Prepare Oil Pastry. On a well-floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Flute or crimp edge as desired. Do not prick. Line pastry with a double thickness of heavy foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing the filling. Reduce oven temperature to 375 degree F.

For filling::

2. In a medium bowl, combine pumpkin, sugar, honey, cinnamon, ginger, and nutmeg. Add egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour filling into baked pastry shell.

3. To prevent overbrowning, cover edge of the pie with foil. Bake for 40 to 45 minutes or until filling appears set (edges of filling may crack slightly).

4. Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping. Makes 10 servings.

From the Test Kitchen*Sugar Substitutes:
  • Choose from Splenda Granular or Sweet 'N Low bulk or packets. Follow the package directions to use the product amount equivalent to 1/3 cup sugar.
Oil Pastry for Single-Crust Pie
Ingredients
  • 1 1/3  cups  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/3  cup  cooking oil
  • 3  tablespoons  fat-free milk
Directions

1. In a medium bowl, stir together flour and salt. Add cooking oil and milk all at once to flour mixture. Stir lightly with a fork. Form into a ball.

Nutrition Facts (Light and Luscious Pumpkin Pie)
  • Servings Per Recipe 10,
  • cal. (kcal) 195,
  • Fat, total (g) 8,
  • chol. (mg) 1,
  • sat. fat (g) 1,
  • carb. (g) 28,
  • fiber (g) 2,
  • pro. (g) 5,
  • sodium (mg) 108,
  • Starch () 1,
  • Other Carb () 2,
  • Fat () 1,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe