🎃Classic Pumpkin Pie🎃 TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling YIELD: 8 servings Nothing says Thanksgiving like a slice of pie. And you can relish every luscious bite of this pumpkin pie recipe since the tender crust is made with canola oil and a mere hint of butter. Ingredients 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 FILLING: 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) pumpkin 1 cup fat-free evaporated milk Whipped cream, optional Directions 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 waxed paper into an 11-in. circle. Freeze for 10 minutes. 2. Remove top sheet of waxed paper; invert crust into a 9-in. pie plate. Remove the remaining waxed paper. Trim and flute edge. Chill. 3. 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. 4. 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. #pumpkinpie #holidaycountdown2026 #newrecipesposteddaily #holidaydesserts #Pies2026 - @315justme