Low-calorie pumpkin pie

Ingredients:

Cake

• 0.75 cups premium flour
• 0.5 cake flour *
• 1.5 tbsp. granulated sugar
• 0.25 tsp baking powder
• 0.25 tsp fine salt
• 55 g cold butter, cut into pieces
• 1 large egg white
• 0.25 tsp apple cider vinegar
• 2 tbsp ice water, plus more if needed
• Vegetable cooking spray

Filling

• 420 gr. pumpkin puree
• 350 g of skim condensed milk
• 0.75 cups brown sugar
• 2 large eggs, lightly beaten
• 0.25 tsp grated orange zest
• 2 tbsp rum
• 1 tbsp cornstarch
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 0.25 tsp nutmeg
• 0.25 tsp fine salt
• You can garnish with apple, orange or pear slices and a few cranberries.

Preparation:

1. CakeIn a food processor, combine both flours, sugar, baking powder, and salt. Add the butter and pulse until the mixture resembles cornmeal mixed with pea-sized pieces of butter.
   
   Add the egg white, vinegar, and water and pulse the processor 1 or 2 more times; do not allow the dough to form a ball. (If the dough is too dry, add a couple of teaspoons of cold water.) Remove the processor bowl, remove the blades, and gather the dough together with your hands. Form the dough into a flat cake, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Lightly grease a 20cm (8-inch) pie pan with vegetable oil. On a floured surface, roll the dough into a thin disk approximately 30cm (12 inches) in diameter. Transfer the dough to the prepared pie pan and trim, leaving an overhang of 2.5cm (1 inch). Fold the excess dough inward to form a rim flush with the rim of the pan. Decorate the edges with a fork to your liking. Freeze for 30 minutes.
3. Preheat oven to 200°C (400°F). Cover the dough with foil and place a pie weight or dried beans on top. Bake in the center of the oven until set and cooked through, about 20 minutes. Reduce oven temperature to 180°C (350°F). Remove the foil and beans, return the dough to the oven, and bake until golden brown, about 10 minutes.
4. Make the fillingIn a large bowl, combine pumpkin, condensed milk, brown sugar, eggs, orange zest and rum.
   
   In another small bowl, combine the cornstarch, cinnamon, ginger, nutmeg, and salt. Pour the dry ingredients over the pumpkin mixture and mix thoroughly.
5. Pour the filling into the prepared dough and bake until set, about 1 hour. The filling should not crack. Remove and cool. Serve the pie warm or at room temperature with a dollop of low-fat yogurt.
   
   Recipe pumpkin pie.
   
   Note *
   
   Cake flour is used in baking and contains starch. Sift 1 cup of wheat flour, scoop out 2 tablespoons, and replace with 2 tablespoons of cornstarch.
   
   1 cup cake flour = 1 cup wheat flour + 2 tbsp cornstarch