Smile Senior Care would like their seniors to try their hand at a homemade pumpkin pie. Everyone knows that nothing beats grandma’s home cooking. You can’t go wrong with pumpkin, a good source of vitamin A. Ask your home care aide to help with the crust.
- 3/4 cup(s) whole-wheat pastry flour (see Note)
- 3/4 cup(s) all-purpose flour
- 1 tablespoon(s) sugar
- 1/4 teaspoon(s) salt
- 2 tablespoon(s) unsalted butter
- 3 tablespoon(s) canola oil
- 3 tablespoon(s) ice water
- 1 can(s) (15-ounce) unseasoned pumpkin puree
- 1 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) ground nutmeg
- 1/4 teaspoon(s) ground ginger
- 1/4 teaspoon(s) ground cloves
- 1/4 teaspoon(s) salt
- 1 can(s) (14-ounce) low-fat sweetened condensed milk
- 2 large eggs, lightly beaten
- To prepare crust: Whisk whole-wheat flour, all-purpose flour, sugar, and salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the butter, until it’s light brown, 30 seconds to 1 minute. Transfer to a small bowl to cool. Stir in oil. Slowly stir the butter-oil mixture into the dry ingredients with a fork until the dough is crumbly. Gradually stir in ice water, adding enough so the dough holds together and feels moist. Press the dough into a flattened disk.
- Overlap 2 sheets of plastic wrap on a work surface, place the dough in the center and cover with 2 more overlapping sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top sheets 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 remaining plastic wrap. Fold the dough under at the rim and crimp or flute the edge (see Tip).
- Position rack in lower third of oven; preheat to 425 degrees F.
- To prepare filling and assemble pie: Whisk pumpkin, cinnamon, nutmeg, ginger, cloves, and salt in a medium bowl until well combined. Add condensed milk and eggs and whisk until smooth. Pour the filling into the prepared crust.
- Bake the pie for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes more. (Cover the crust edges with foil if they are browning too quickly.) Let cool completely on a wire rack before serving.Exchanges: 1 starch, 2 carbohydrate, 2 fat Carbohydrate Servings: 3 Nutrition Bonus: Vitamin A (137% daily value).
Tips and Techniques
Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten-forming potential than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Both are available in large supermarkets or natural-foods stores (or online from bobsredmill.com or kingarthurflour.com). Store in an airtight container in the freezer.
Tip: To crimp pie crust, use one hand to pinch/flute the edge of the crust between your thumb and side of your index finger.