Pastry dough ingredients:

• 1 stick of butter, unsalted

• 1 cup of flour, white whole wheat 60/40 blend

• ¼ teaspoon of salt

• 1 cup of ice-cold water

Pumpkin pie filling ingredients:

• 15 oz. pumpkin puree, canned

• 4 eggs

• ¼ teaspoon of salt

• ⅔ cup of sugar, granulated cane

• ¼ cup of flour, white whole wheat 60/40 blend

• 4 ½ teaspoons of cinnamon, ground

• ¼ teaspoon of ginger, ground

• ⅛ teaspoon of cloves, ground

• ¼ teaspoon of nutmeg, ground

• 12 oz. milk, 1% low fat

Pumpkin Pie

1. Combine flour and salt. Mix in cold butter until well combined to the size of the peas.

2. Add 1 cup of ice-cold water and mix until dry ingredients are moistened.

3. Chill dough overnight or at least 2-4 hours for best results.

4. Coat a 13 x 9 inch pan with non-stick cooking spray.

5. Roll out pastry dough into a rectangle on a lightly floured surface just enough to line the bottom of the pan with dough.

6. Use a dough docker or fork to poke holes in the dough for even cooking.

7. Bake at 325ºF for 10 minutes and turn pan around in oven and bake for another 10-20 minutes until crust turns a light brown color.

8. Let crust cool for at least 15 minutes before adding in the pie filling.

9. Add pumpkin pie filling ingredients to a bowl except for the milk. Whisk or mix on low in a mixer until smooth.

10. Slowly add milk to the filling mixture and mix until well combined.

11. Let filling mixture rest for 20 minutes in the refrigerator.

12. Pour pie filling onto crust.

13. Bake at 350ºF for about 30 minutes until a knife inserted near the center comes out clean.

14. Once cooled, cut pan 3 x 8 to make 24 pieces.