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Pumpkin Pie

Recipe By :Weight Watchers

4 Points per serving

 

1 1/2 cups all-purpose flour -- divided

1/2 cup reduced-calorie margarine -- chilled in freezer 1 hour

1 tablespoon ground cinnamon -- plus 1 teaspoon ground cinnamon -- divided

2 1/2 teaspoons ground ginger -- divided

2 teaspoons granulated sugar

1/2 teaspoon salt -- divided

1/2 teaspoon ground allspice

3 cups pumpkin puree

3/4 evaporated skimmed milk

1/2 cup firmly packed brown sugar -- plus 1 tablespoon firmly packed brown sugar -- (dark)

3 eggs

1 tablespoon vanilla extract

1/2 teaspoon grated orange peel

1/4 teaspoon ground cloves

1/4 teaspoon mace

1/4 teaspoon nutmeg

1/2 teaspoon confectioner's sugar

 

1. To make spice crust, in medium bowl, place 1 1/4 cups flour, margarine, 1 teaspoon cinnamon, 1 1/2 teaspoons ginger, sugar, 1/4 teaspoon salt, and the allspice. With fingers, using a pinching or rubbing motion, combine margarine with dry ingredients until dough begins to form a soft mass. Press dough into a ball, flatten, and wrap in plastic wrap. Chill about 1/2 hour. While dough is "resting," prepare pie filling. In large bowl, combine remaining ingredients except remaining flour; stir until smooth; set aside. Preheat oven to 350 F. Sprinkle a clean work surface with remaining flour. Remove dough from refrigerator and cut off a piece of dough about 1 1/2 inches wide; set aside. Roll remaining dough into a thin circle 12 inches in diameter. Line a 10-inch pie pan with dough. Fold excess dough under itself to form a rim; crimp edges with a fork or the back of a knife. Line pie shell with wax paper and weight. Roll reserved dough very thin and, using a leaf-shape cookie cutter, from remaining dough, cut several pastry "leaves." Place "leaves" on cookie sheet; chill. Bake pastry shell for 10 minutes. Remove wax paper and weights; pour filling into shell and bake 40 minutes longer or until custard is set. At same time, bake "leaves" for about 10 minutes or until crisp and brown. Remove from oven and cool on a rack. Sprinkle "leaves" evenly with confectioner's sugar and place on pie.

Makes 12 servings.

* To place dough in pie plate or form: Loosen rolled pastry from work surface with flat spatula. Gently roll dough loosely around rolling pin, lift, and unroll over pie plate. Position dough over plate so that dough overlaps edge; ease into plate. Press gently to remove air space between dough and plate. To bake pie shell "blind" (without filling): Prick shell with fork several places and line shell with wax paper or foil cut to fit. Then fill shell with uncooked dried beans; rice; small clean, round pebbles; or metal pebbles called pie weights to keep crust from puffing and baking unevenly. Remove weights a few minutes before baking time is complete to permit bottom of crust to cook further.

Serving size (1 slice)

According to the magazine: Per serving: 195 Cal, 5g Pro, 6g Fat, 31g Carb, 368 mg Sod, ?g Fiber Each serving provides: 1/2 Brd, 1/2 Veg, 1 Fat, 90 Opt. Cal.

Source: "Weight Watchers Magazine, Nov. 1984, page 44" Yield: "12 slices"