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1
To make the crust: In a food processor, pulse the flours, sugar, baking powder, and salt until combined.
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2
Add the butter and pulse the mixture until it resembles cornmeal mixed with pea-sized bits of butter, about 10 times.
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3
Add the egg white, vinegar, and water, and pulse 1 or 2 times; don't let the dough form into a ball in the machine.
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4
(If the dough is very dry add a couple of teaspoons of cold water.)
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5
Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
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6
Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
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7
Lightly spray a 9-inch pie pan with oil.
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8
On a lightly floured surface, roll the dough into a thin disk, about 13 inches in diameter.
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9
Transfer the dough to the prepared pie pan and trim the edges, leaving about one inch hanging over the edge.
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10
Tuck the overhanging dough underneath itself to form an edge even with the rim.
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11
Flute the edge as desired.
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12
Freeze the crust for 30 minutes.
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13
Preheat the oven to 400 degrees F. Line the crust with foil and fill with pie weights.
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14
Bake on the center rack until firm and just cooked, about 20 minutes.
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15
Reduce the oven temperature to 350 degrees F. Lift the foil to remove the beans, return to the oven, and bake until golden, about 10 minutes.
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16
Meanwhile, make the filling.
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17
In a large bowl, whisk the pumpkin, evaporated milk, brown sugar, eggs, orange zest, and rum.
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18
In a small bowl, combine the cornstarch, cinnamon, ginger, nutmeg, and salt.
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19
Sift the dry ingredients over the pumpkin mixture and whisk until thoroughly blended.
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20
Pour the filling into the prepared crust and bake until the filling is just set but not cracked, about 1 hour.
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21
Cool on a rack, serve warm or at room temperature.
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22
Slim down tips
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23
- Spray the pie tin with vegetable cooking spray to assure easy serving
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24
- Top with 2 tablespoons of fat free frozen vanilla yogurt for an additional 23 calories
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25
- This is a large serving (for comparison sake) - cut pie into 10 or 12 pieces instead of 8
