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Prep Time:30 minsAdditional Time:4 hrsTotal Time:4 hrs 30 minsServings:12Yield:1 9-inch pieJump to Nutrition Facts
Prep Time:30 minsAdditional Time:4 hrsTotal Time:4 hrs 30 minsServings:12Yield:1 9-inch pie
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:12
Servings:
12
Yield:1 9-inch pie
Yield:
1 9-inch pie
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 recipeMaster Pie Dough2largeeggs, lightly beaten1(15 ounce) canunseasoned pumpkin puree2(5 ounce) canslow-fat evaporated milk¾cuplight brown sugar, divided1teaspoonpumpkin pie spice¼teaspoonsalt plus 1/8 teaspoon, divided3ouncesreduced fat cream cheese, softened2tablespoonslow-fat milk2tablespoonsconfectioners' sugar¼teaspoonvanilla extract⅓cupchopped pecans¼cupall-purpose flour2tablespoonsbutter, melted½teaspoonground cinnamon
Cook Mode(Keep screen awake)
Ingredients
1 recipeMaster Pie Dough
2largeeggs, lightly beaten
1(15 ounce) canunseasoned pumpkin puree
2(5 ounce) canslow-fat evaporated milk
¾cuplight brown sugar, divided
1teaspoonpumpkin pie spice
¼teaspoonsalt plus 1/8 teaspoon, divided
3ouncesreduced fat cream cheese, softened
2tablespoonslow-fat milk
2tablespoonsconfectioners' sugar
¼teaspoonvanilla extract
⅓cupchopped pecans
¼cupall-purpose flour
2tablespoonsbutter, melted
½teaspoonground cinnamon
DirectionsPosition rack in lower third of oven; preheat to 375 degrees F.Roll dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the paper. Fold under the excess dough and flute, or trim with scissors and crimp (see Tip). Refrigerate the crust while you prepare the filling.Whisk eggs, pumpkin, evaporated milk, 1/2 cup brown sugar, pumpkin pie spice and 1/4 teaspoon salt in a large bowl until smooth. Whisk cream cheese, milk, confectioners' sugar and vanilla in a small bowl until smooth.Pour the pumpkin mixture into the prepared crust. Dollop spoonfuls of the cream cheese mixture onto the filling, spacing them evenly. Draw the tip of a skewer or a knife through both mixtures to create a swirled design.Bake the pie for 30 minutes.Meanwhile, combine pecans, the remaining 1/4 cup brown sugar, flour, butter, cinnamon and the remaining 1/8 teaspoon salt in a medium bowl.Sprinkle the streusel over the pie and bake until the filling is puffed at the edges and the center springs back when touched, 15 to 20 minutes more. Cool completely on a wire rack, about 3 hours, before slicing.TipGive your pie a pretty rim! Use scissors to trim the edge of the crust. Press it with a fork to crimp or, for a fancy pattern, press the flat side of the wheel of a scallop-edged pastry cutter into the dough to form little half moons.To make aheadRefrigerate, loosely covered, for up to 2 days.Equipment9-inch pie pan (not deep-dish), parchment paperOriginally appeared: EatingWell Magazine, November 2019
Directions
Position rack in lower third of oven; preheat to 375 degrees F.Roll dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the paper. Fold under the excess dough and flute, or trim with scissors and crimp (see Tip). Refrigerate the crust while you prepare the filling.Whisk eggs, pumpkin, evaporated milk, 1/2 cup brown sugar, pumpkin pie spice and 1/4 teaspoon salt in a large bowl until smooth. Whisk cream cheese, milk, confectioners' sugar and vanilla in a small bowl until smooth.Pour the pumpkin mixture into the prepared crust. Dollop spoonfuls of the cream cheese mixture onto the filling, spacing them evenly. Draw the tip of a skewer or a knife through both mixtures to create a swirled design.Bake the pie for 30 minutes.Meanwhile, combine pecans, the remaining 1/4 cup brown sugar, flour, butter, cinnamon and the remaining 1/8 teaspoon salt in a medium bowl.Sprinkle the streusel over the pie and bake until the filling is puffed at the edges and the center springs back when touched, 15 to 20 minutes more. Cool completely on a wire rack, about 3 hours, before slicing.TipGive your pie a pretty rim! Use scissors to trim the edge of the crust. Press it with a fork to crimp or, for a fancy pattern, press the flat side of the wheel of a scallop-edged pastry cutter into the dough to form little half moons.To make aheadRefrigerate, loosely covered, for up to 2 days.Equipment9-inch pie pan (not deep-dish), parchment paper
Position rack in lower third of oven; preheat to 375 degrees F.
Roll dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the paper. Fold under the excess dough and flute, or trim with scissors and crimp (see Tip). Refrigerate the crust while you prepare the filling.
Whisk eggs, pumpkin, evaporated milk, 1/2 cup brown sugar, pumpkin pie spice and 1/4 teaspoon salt in a large bowl until smooth. Whisk cream cheese, milk, confectioners' sugar and vanilla in a small bowl until smooth.
Pour the pumpkin mixture into the prepared crust. Dollop spoonfuls of the cream cheese mixture onto the filling, spacing them evenly. Draw the tip of a skewer or a knife through both mixtures to create a swirled design.
Bake the pie for 30 minutes.
Meanwhile, combine pecans, the remaining 1/4 cup brown sugar, flour, butter, cinnamon and the remaining 1/8 teaspoon salt in a medium bowl.
Sprinkle the streusel over the pie and bake until the filling is puffed at the edges and the center springs back when touched, 15 to 20 minutes more. Cool completely on a wire rack, about 3 hours, before slicing.
TipGive your pie a pretty rim! Use scissors to trim the edge of the crust. Press it with a fork to crimp or, for a fancy pattern, press the flat side of the wheel of a scallop-edged pastry cutter into the dough to form little half moons.
Tip
Give your pie a pretty rim! Use scissors to trim the edge of the crust. Press it with a fork to crimp or, for a fancy pattern, press the flat side of the wheel of a scallop-edged pastry cutter into the dough to form little half moons.
To make aheadRefrigerate, loosely covered, for up to 2 days.
To make ahead
Refrigerate, loosely covered, for up to 2 days.
Equipment9-inch pie pan (not deep-dish), parchment paper
Equipment
9-inch pie pan (not deep-dish), parchment paper
Originally appeared: EatingWell Magazine, November 2019
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Nutrition Facts(per serving)278Calories12gFat36gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
