Classic Pumpkin Pie

• 1 cup all-purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 3 tablespoons canola oil
• 1 tablespoon butter, melted
• 2 to 3 tablespoons cold water
• 1 large egg
• 1 large egg white
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon each ground allspice, nutmeg and cloves
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup fat-free evaporated milk
• Whipped cream, optional

1. In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes.
2. Remove top sheet of plastic wrap; invert pastry into a 9-in. pie plate. Remove remaining plastic wrap. Trim and flute edges. Chill.
3. Roll pastry scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased
4. . Bake at 375u0b0 for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack.
5. In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into pastry shell. Bake at 375u0b0 for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.

flour, sugar, salt, canola oil, butter, cold water, egg, egg white, brown sugar, sugar, salt, ground cinnamon, ground allspice, solidpack pumpkin, milk, cream

Taken from www.tasteofhome.com/recipes/classic-pumpkin-pie/ (may not work)