Sweet Pumpkin Pie Picnic

Picnics are super fun with sweets and this month Halloween celebrates the mighty pumpkin. This recipe uses pumpkin for pies and yummy spices like brown sugar and cinnamon. Here is the juicy recipe.

• 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

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.
5. Picnic ready!

Pre-made Pumpkin Pie

Super sweet and nutritious pumpkin pie!