I finally got a light an flaky crust. Hallelujah! M was supposed to help me make this, but she opted out at the last minute, wanting to instead jump around and bury herself under a down comforter in the living room waiting to be put away. It became my cozy afternoon project yesterday before I made vegetable soup in my pressure cooker for dinner. 25 minutes of cooking later we were eating dinner.
The pumpkin pie recipe called for heavy whipping cream and milk. I had lowfat yogurt and 2 % milk. A risk I know, but it turned out wonderful, and frankly if I did not know I made the pie with yogurt, I would not have known. It is a great way to cut down on the fat and calories of a decadent dessert. Pumpkins are high in fiber and beta-carotene too, which make them a wonderful food to eat. Next time I am going to substitute maple syrup for the sugar....
Pumpkin Pie filling
2 cups pumpkin pulp (canned or freshly cooked)
3 tsp. pumpkin pie spice
1/2 tsp salt
1 3/4 cup sugar
3 tsp. molasses
2/3 cup low fat milk
2/3 cup low fat yogurt
(this made a bit more than my pie could hold, so I put the extra into ramekins and baked it along with the pie)
In a food processor, puree pumpkin until smooth
Add all the other ingredients, blend until smooth and add to partially cooked pie shell
1 1/4 cup unbleached flour
1 stick butter cubed and very cold
glass of ice water
1 tsp salt
In a food processor, blend flour, salt and butter using short pulses. Carefully add ice water a couple of teaspoons at a time until mixture resembles coarse sand. Dump onto a clean surface and mold into a ball with your hands. Wrap with plastic wrap and put in fridge for 30 minutes. After chilling, flour a clean surface and roll dough out to fit pie pan. Cover pan with tin foil and dried beans or pie weights. Cook in oven at 375 for 12 minutes. Take out crust and fill with pie filling. Cook at 350 degrees until barely jiggly in middle; about 40 minutes.