So Good Pumpkin Pie

So Good Pumpkin Pie

1-hour recipe Serves 12
Serve with vanilla yogurt or light sour cream sweetened with brown sugar and a splash of vanilla.
1-hour recipe Serves 12


1 pinch
1/3 cup
1/4 cup
1 tbsp
2/3 cup
1 1/2 tsp
1/2 tsp
1/2 tsp
1 pinch


Prep: 25-minute | Cook: 35-minute
  • 1

    Mix flours with salt in medium bowl. Cut in Becel® Buttery Taste margarine* with finger tips or two knives until large crumbs begin to form; set aside. Blend water, yogurt and vinegar with wire whisk. While stirring flour mixture with a fork, gradually add just enough water mixture to form dough. Shape into a ball, then wrap in plastic wrap. Flatten dough into a disc and chill at least 30 minutes.

  • 2

    Blend pumpkin, evaporated milk, egg, egg whites, sugar, vanilla, spices and salt in medium bowl with wire whisk; set aside.

  • 3

    Set oven rack on bottom shelf of oven. Preheat oven to 400°F (200°C). Roll dough between large pieces of plastic wrap forming a 30 cm circle. Discard top piece of plastic, then turn dough into pie plate. If dough is a little sticky, brush with flour. Trim dough, then fold overhanging dough so it meets the edge of the pie plate and crimp edges.

  • 4

    Pour in filling, smoothing surface. Bake 15 minutes. Decrease oven temperature to 350°F (180°C) and continue baking 20 minutes or until center of pie is just set when wiggled. Cool completely on wire rack.

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Last updated: October 27th, 2020

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