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Healthy Pumpkin Pie

Healthy pumpkin pie has a flaky whole-wheat crust and a smooth, warmly spiced maple filling. Blind-baking the crust helps it stay firm beneath the custard as it bakes.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
chilling and cooling 2 hours 55 minutes
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 1.25 cups whole-wheat pastry flour
  • 5 tablespoons salted butter cold, cut into small pieces
  • 4 tablespoons ice water
Make the filling
  • 1 can (15 oz) pumpkin puree
  • 3 eggs large
  • 0.5 cup pure maple syrup
  • 1 cup evaporated milk
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon salt

Equipment

  • 1 9-inch pie plate

Method
 

Make the crust
  1. In a medium bowl, cut the cold salted butter into the whole-wheat pastry flour with a pastry cutter or your fingertips until the mixture has pea-size pieces.
  2. Stir in the ice water until the dough just comes together.
  3. Press the dough into a disk, wrap it, and refrigerate for 30 minutes.
  4. Heat the oven to 375°F while the dough chills.
  5. Roll the dough between sheets of parchment into a 12-inch round.
  6. Fit the dough into a 9-inch pie plate, trim and crimp the edges, then freeze for 15 minutes.
  7. Line the crust with parchment and fill it with pie weights.
  8. Bake for 15 minutes, remove the parchment and weights, then bake for 5 minutes more until the surface looks dry.
Make the filling
  1. Whisk the pumpkin puree and eggs until smooth.
  2. Whisk in the pure maple syrup, evaporated milk, ground cinnamon, ground ginger, ground nutmeg, and salt.
Bake the pie
  1. Let the crust cool for 10 minutes.
  2. Lower the oven temperature to 350°F while the crust cools.
  3. Pour the filling into the crust.
  4. Bake for 50 to 60 minutes, until the edges are set, the center barely jiggles, and an instant-read thermometer inserted near the center reads 160°F.
  5. Cool the pie on a rack for 2 hours before slicing.
  6. Refrigerate leftovers.

Notes

For a smooth filling, whisk until no streaks of egg remain. Refrigerate leftovers for 3 to 4 days; the pie can be frozen. For a dairy-free variation, use dairy-free butter and evaporated coconut milk.