Pumpkin Pie

Ingredients

• 15 ounce pumpkin puree canned
• 1 large eggs 
• 1 large egg white 
• 1 large egg yolk white for filling reserved
• 12 ounce evaporated milk fat-free canned
• 1 cup flour all-purpose
• 1 teaspoon ginger fresh finely grated
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 0.5 cup brown sugar light
• 0.3 teaspoon salt 
• 1 teaspoon sugar 
• 3 tablespoons butter unsalted cold
• 1 tablespoon vegetable oil 
• 2 tablespoons water cold plus more if needed

Equipment

• food processor
• bowl
• oven
• whisk
• wire rack
• plastic wrap
• pie form

Directions

1. Place first 5 crust ingredients (through vegetable oil) into a food processor fitted with a metal blade; pulse until mixture resembles coarse crumbs.
2. Add egg yolk and 1 tablespoon water. Pulse until dough begins to clump together (add more water, if needed). Turn dough out onto a large piece of plastic wrap, and press into a large, flat disc. Wrap tightly; refrigerate 30 minutes (or up to 2 days).
3. At least 20 minutes before baking, position a rack in middle of oven. Preheat oven to 40
4. Place dough on a clean towel lightly dusted with flour.
5. Roll out to a 12- to 13-inch round.
6. Transfer to 9-inch glass pie dish sprayed with cooking spray. Press dough against the sides and bottom of the dish.
7. Trim away all but 1 inch of overhanging dough. Turn edge under; use your fingers to crimp. Refrigerate 30 minutes.
8. Bake for 10 minutes, then remove from oven. Prick bottom and sides of crust with a fork.
9. Bake 5 to 8 minutes longer, until surface is dry but not browned. Cool on wire rack. Position a rack on lowest shelf in oven; reduce temperature to 35
10. Whisk together filling ingredients in a large bowl until smooth; pour into crust. Carefully return pie to oven and bake for 45 to 55 minutes, or until center is firm.
11. Transfer pie to a wire rack to cool.
12. Serve.