Pumpkin Pie with Pecan Pastry Crust

Pumpkin Pie with Pecan Pastry Crust
Photo by Becky Luigart-Stayner

Ingredients

  • 3 ½ tablespoons ice water
  • 1 teaspoon vanilla extract
  • 3 tablespoons vegetable shortening
  • 1 cup fat-free sour cream
  • 1 cup all-purpose flour, divided
  • 2 tablespoons powdered sugar
  • 1/3 cup granulated sugar
  • + 19 more ingredients
    • 1 large egg
    • ¼ teaspoon salt
    • 1 (15-ounce) can pumpkin
    • Crust:
    • 1 teaspoon fresh lemon juice
    • 2 large egg whites
    • 1 (15-ounce) can pumpkin
    • 1 ½ teaspoons pumpkin-pie spice
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract
    • 3 tablespoons ground pecans, toasted
    • Cooking spray
    • 2 large egg whites
    • 1 large egg
    • 2 tablespoons molasses
    • 2 tablespoons molasses
    • Filling:
    • 1 ½ teaspoons pumpkin-pie spice
    • ¼ teaspoon salt

Preheat oven to 350°. To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife. Combine 1/4 cup flour, ice water, and lemon juice, stirring with a whisk until well blended to form a slurry. Combine remaining 3/4 cup flour, pecans, powdered sugar, and 1/4 teaspoon sal...

View full recipe at My Recipes

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