Classic Pumpkin Pie Recipe

For the Crust: Stir flours with salt in a medium bowl. Using your finger tips or a pastry cutter, mix in margarine just until large crumbs begin to form. Whisk water with yogurt and vinegar in a small bowl. While stirring flour mixture with a fork, gradually drizzle in just enough yogurt mixture for dough to form. Shape into a ball, then wrap in plastic wrap. Flatten dough into a disc and refrigerate at least 30 minutes.

For the Filling: Meanwhile, whisk pumpkin, evaporated milk, brown sugar, egg whites, egg, vanilla, cinnamon, nutmeg, ginger, allspice and salt in a medium bowl until combined. Set aside.

Position rack in bottom of oven, then preheat to 400°F.

Roll chilled dough between 2 very large pieces of plastic wrap into a 12-in circle. Discard top piece of plastic, then carefully flip dough into a 9-in pie plate. Remove and discard remaining piece of plastic. If dough is a little sticky, brush with flour. Trim edges of dough, leaving a 1/2-in overhang. Then fold overhanging dough so it meets the edge of the pie plate. Crimp edges.