Ingredients
1 cup all-purpose flour1 teaspoon sugar1/4 teaspoon salt3 tablespoons canola oil1 tablespoon butter, melted2 to 3 tablespoons cold waterFILLING:1 large egg1 large egg white1/2 cup packed brown sugar1/4 cup sugar1/2 teaspoon salt1/2 teaspoon ground cinnamon1/8 teaspoon each ground allspice, nutmeg and cloves1 can (15 ounces) pumpkin1 cup fat-free evaporated milkWhipped cream, optional
Preparation
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 waxed paper into an 11-in. circle. Freeze for 10 minutes.
Remove top sheet of waxed paper; invert crust into a 9-in. pie plate. Remove the remaining waxed paper. Trim and flute edge. Chill.
Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack.
In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° 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.
