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Ingredientes
- 1 1/2 c. flour
- 1/4 tsp salt - (heaping)
- 2 1/2 tsp sugar
- 6 Tbsp. cool unsalted butter cut 1/2" pcs
- 3 Tbsp. shortening chilled
- 1/3 c. ice water - (to 1/2)
- 2 x Large eggs
- 1 can pumpkin puree - (15 ounce)
- 3/4 c. lowfat milk
- 3/4 c. whipping cream
- 1 c. dark brown sugar - (packed)
- 1 tsp grnd cinnamon
- 3/4 tsp grnd ginger
- 1/4 tsp grnd nutmeg
- 1 c. whipping cream
Direcciones
- For the Crust: Use a fork to mix together the flour, salt and sugar in a large bowl. Toss the butter chunks with the flour mix and refrigerate10 min in the freezer.
- Blend the butter into the flour mix using your fingertips or possibly a pastry cutter till the dough is partly the texture of coarse meal, with some chunks of butter flattened but still whole. When you're three-fourths of the way to this point with the butter, add in the shortening, blending it in the same way.
- Using a fork, stir the water into the flour-butter-shortening mix 1 to 2 Tbsp. at a time, just till a piece of dough holds together when pressed between your fingers. Gather the dough into a ball, wrap it in plastic, press it into a disk and refrigerate15 to 30 min.
- On a lightly floured surface, roll the dough to 1/8- to a scant 1/4-inch thickness and fit it into a glass or possibly dull aluminum perforated 9-inch pie pan, guiding the dough downward to hug the sides of the pan. Using scissors, trim the dough to a 1/2- to 3/4-inch overhang. Fold this extension under itself to create a rim. Use the side of your index finger and thumb and the index finger of your other hand to crimp the edges of the dough. Refrigerateor possibly freeze the crust till ready to fill, at least one hour.
- For the Filling: Heat the oven to 425 degrees.
- Whisk the Large eggs till well blended, then add in the pumpkin, lowfat milk, cream, sugar, cinnamon, ginger and nutmeg, whisking till well blended. Pour the filling into the prepared crust. (If there is too much filling, pour in the remainder after the pie has baked for 5 - 10 min and set slightly.)
- Bake on the lowest oven rack for 15 min. Reduce the heat to 350 and bake till the filling is still slightly jiggly in the center, 40 to 45 more min. Remove the pie to a cooling rack and cold completely before serving.
- For the Topping: Whip the cream till soft peaks form, about 3 to 4 min. Serve with the pie. Make the pie a day ahead and chill. Remove from the refrigerator an hour before serving.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 8 servings | |
| Calories 453 | |
| Calories from Fat 220 | 49% |
| Total Fat 25.03g | 31% |
| Saturated Fat 13.3g | 53% |
| Trans Fat 1.6g | |
| Cholesterol 112mg | 37% |
| Sodium 258mg | 11% |
| Potassium 257mg | 7% |
| Total Carbs 53.21g | 14% |
| Dietary Fiber 2.5g | 8% |
| Sugars 31.3g | 21% |
| Protein 6.07g | 10% |
