Ingredients
15-ounce can pumpkin (425 gms)
12-ounce can lowfat 2% evaporated milk (354 mL) *shake first
3/4 cup sugar
3 eggs
1 1/2 teaspoons cinnamon *see note
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
Crust:
1 1/3 cups all-purpose flour
1 Tablespoon sugar
1/4 teaspoon salt
1/4 cup milk (I use 1%)
1/4 cup oil (I use extra light olive oil)
Directions
Filling:
*Preheat oven to 375° F.
*Combine all ingredients in a large bowl.
*Stir together using a whisk or electric mixer on low speed. Do not beat. Set aside.
Crust:
*Combine flour, sugar, and salt in a bowl.
*Add milk and oil all at once. Stir with a fork.
*Shape into a 5-inch disc and place between 2 sheets of floured wax paper.
*Roll into a 12-inch circle. Transfer to a deep dish pie pan.
*Briefly re-stir the filling and pour into the pan.
*Cover the rim of the crust with a pie shield or foil and bake for one hour. The pie is set when a knife inserted in the center comes out clean.
*Cool at room temperature (it takes 2 1/2 hours to cool). After that, keep it refrigerated.
Notes
Note: All cinnamons are not the same. Ceylon cinnamon (most common) is milder than my favorite, Saigon cinnamon, which makes a spectacular pumpkin pie. If using Saigon cinnamon, reduce amount to ONE teaspoon.
http://www.jennycancook.com/recipes/healthier-easier-pumpkin-pie/
https://freerecipenetwork.com/healthier-easier-pumpkin-pie/