Adapted from
Nestle
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Crust:
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1 1/4 c
unbleached flour
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1/2 tsp
salt
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1/4 cup
fat-free milk
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3 tbsps
olive oil
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Filling:
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30 ozs
pumpkin pie mix
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1/2 tsp
pumpkin pie spice
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2/3 cup
fat-free evaporated milk
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2 whole
eggs, slightly beaten
Preheat oven to 425. In a mixing bowl, combine flour, salt, milk, and oil. Add one teaspoon of cold water at a time until the dough mixture begins to clump together. If the dough doesn't clump together when pinched, add another teaspoon of water. On a lightly floured surface, roll the dough to a circle 1 1/2" larger than the inverted pie pan. Pick the dough up and gently ease into the pie pan, being careful not to stretch the dough. Trim half an inch beyond the edge of the pie pan, and fold under to make double the thickness around the rim. Flute edges as desired. Prick the bottom and sides of the crust with a fork. Bake for 15 minutes. Meanwhile to prepare the filling, combine pumpkin pie mix, pumpkin pie spice, milk, and eggs. Mix well. Pour mixture into baked crust. Reduce heat to 350 and bake for one hour, or until a toothpick inserted into the center comes out clean or until center is completely set.