Traditional Pumpkin Pie

Adapted from Cookies & Treats

  • Crust:
  • 2 1/2 cups unbleached flour
  • 1 tsp salt
  • 1/2 cup fat-free milk
  • 3 tbsps olive oil
  • Filling:
  • 15 ozs canned pumpkin
  • 14 ozs fat-free sweetened condensed milk
  • 2 whole eggs
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
Traditional Pumpkin Pie
Preheat oven to 425. In a mixing bowl, combine flour, salt, milk, and oil. Add one teaspoon cold water at a time until 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 dough to a circle 1 1/2" larger than inverted pie pan. Pick dough up and gently ease into pie pan, being careful not to stretch dough. Trim half inch beyond edge of pie pan, fold under to make double thickness around rim. Flute edges as desired. Prick bottom and sides of crust with a fork. Bake for 15 minutes. Meanwhile to prepare filling, combine pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt in a mixing bowl. Mix well. Pour batter into baked crust. Reduce heat to 350. Bake pie again for 35 minutes, or until toothpick inserted in center comes out clean. Cool and then chill several hours before serving.
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Posted: 11/26/2015
Pies
Rated by 0 users (0.00)
WW Points* : 7.43
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 368
Calories from Fat 69 (19%)
% Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 53g 18%
Sodium 514mg 21%
Potassium 18mg 6%
Total Carbohydrate65g 22%
Dietary Fiber 3g 12%
Sugars 32g
Protein 11g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.