Low Sodium Pumpkin Pie

Step 1

For the Crust

Step 2

Break out your blending gadget of choice: Hand mixer with large bowl, Food Processor, or Stand Mixer.

Step 3

Mix flour and butter by pulsing it in your mixer of choice.

Step 4

Add the vinegar and ice water, 1/2 tablespoon at a time, until dough forms into a ball.

Step 5

Gather up and form into a round disc.

Step 6

Cover and refrigerate dough for 30 minutes before rolling out.

Step 7

Roll dough out on a lightly floured surface into a 10-inch circle.

Step 8

Place dough in pie plate and press it into into place.

Step 9

Trim the edges and crimp for a decorative crust.

Step 10

Preheat your oven to 350 degrees F.

Step 11

Cover the dough with aluminum foil and weigh down the foil with pie weights or 2 pounds of dried beans to keep the dough from puffing up in the baking and bake the pie crust for 10 minutes.

Step 12

Uncover the crust and cook the crust for 10 more minutes to set the crust.

Step 13

Set aside.

Step 14

For the Filling

Step 15

In a large mixing bowl,Marscapone and pumpkin with a hand mixer until combined.

Step 16

Add sugar, egg, yolks, milk, and melted butter, and beat until combined.

Step 17

Finally, add the vanilla, cinnamon, ginger, cloves, and nutmeg and beat until fully smooth.

Step 18

Pour the mixture into the warm pie crust and bake at 350 degrees F. for 1 hour or until center is completely set and crust is golden brown.