Pumpkin Pie With Whole-Wheat Crust

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pumpkin pie whole wheat crust

If you don’t like pumpkin pie, this is the pumpkin pie for you. :) It has a tender and fluffy, yet very set filling. None of that wiggly stuff. The flavor is pleasant and subtle – pumpkin, vanilla and cinnamon enveloped in a flaky, buttery whole-wheat crust. Filling was adapted from this recipe by Paula Deen. I used low fat Voskos Greek Yogurt instead of butter and half-and-half for less fat and more protein.

You’ll probably find that the filling ingredients listed here make enough filling for more than one pie. I usually pour as much filling as I can into the crust, then use whatever’s left to make 2 or 3 individual crustless pumpkin pies in 3/4-cup ramekins:

mini pumpkin pie

If you don’t have, or can’t get, whole-wheat pastry flour, use instead 3/4 cup whole-wheat flour and 1/2 cup all-purpose flour. Crust will come out a bit less tender, but it’s an acceptable substitution. Don’t use 100% whole-wheat flour for pie crust, unless you don’t mind a dense, heavy crust.

Makes 8 slices

Total time: 4 hours 10 minutes
Prep: 30 minutes
Inactive: 20 minutes
Cook: 20 minutes plus 1 hour
Rest: 2 hours

Ingredients
Dough:
1 1/4 cups whole wheat pastry flour
1/4 cup powdered sugar
1/4 teaspoon salt
7 tablespoons (100 grams) very cold unsalted butter, cubed
2-4 tablespoons ice water (place a glass with some water in the freezer while you gather the ingredients)

Egg wash:
1 egg white
1 tablespoon powdered sugar

Filing:
1 (8-ounce) package low fat cream cheese, softened
1 (15oz) can pure pumpkin puree
1 cup low fat Greek yogurt (I use Voskos)
3/4 cup sugar
1/8 teaspoon salt
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/4 cup white whole-wheat flour

Directions
1. Preheat oven to 350 degrees F.

2. Prepare the dough according to these directions: Homemade Whole Wheat Pie Crust Recipe.

3. Mix filling ingredients in food processor. Pour filling into the still-warm pie crust. Pour whatever filling you have left into two or three 3/4-cup individual ramekins that you have sprayed with nonstick spray. Place both pie dish and ramekins on a large baking sheet.

4. Bake for 1 hour. The individual pies should be ready by now – place them on a wire rack and allow to cool about 30 minutes before gently running a spatula around edges to loosen, then inverting onto a platter.

5. The pie is likely not fully baked yet – its center is probably a little sunken, which means it’s unbaked. If the crust looks OK, simply return to the oven and continue baking for around 10 more minutes, until the center is slightly puffed and set and a toothpick inserted in it comes out clean. If the crust looks very browned, loosely cover it with foil to prevent burning, before you continue baking the pie.

6. When pie is done, cool in baking dish on a wire rack about 2 hours before slicing and serving.

Nutrition for 1 slice
I assumed using 3/4 of the filling in the pie
Calories 350.3
Total Fat 16.7 g
Saturated Fat 9.5 g
Cholesterol 109.9 mg
Sodium 208.7 mg
Total Carbohydrate 40.8 g
Dietary Fiber 4.5 g
Sugars 20.9 g
Protein 10.2 g
Weight Watchers Points Plus: 9 points


More Healthy Recipes:
Savory Pumpkin Pancakes
Pumpkin Chocolate Chip Cookies