What’s Thanksgiving without a pumpkin pie?! I’m sure there are plenty of pumpkin pies that will be enjoyed this year. Even though it’s a dessert folks will look forward to, do them a favor and try a healthier version. This Pumpkin Pie with Wheat Crust will make having a slice of pie less of a guilty pleasure… although it may backfire when they come back for seconds!
This pie was made by my friend Suzanne, who prepared this pie for our recent Thanksgiving Potluck Playdate we hosted recently. Sadly, I couldn’t enjoy a slice since it wasn’t gluten free but my husband certainly raved about it. He’s not exactly a whole wheat fan (when it comes to breads, pastas and the like) but this pie certainly was an exception. He said he liked how the nutty flavor complimented the pie filling and he didn’t have any problems polishing off the leftovers from the party. That was a good sign that the pie was a winner! So if you’re looking to incorporate some healthier changes to you holiday menu, why not start with dessert? Thanks Suzanne for a delicious pie and for sharing!
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons reduced-fat sour cream
2 tablespoons canola oil
2 tablespoons ice water
Whisk whole-wheat flour, all-purpose flour, sugar, and salt in a large bowl. With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible. Add sour cream and oil; toss with a fork to combine. Sprinkle water over the mixture and toss with a fork until evenly moist. Knead the dough in the bowl a few times — the mixture will still be a little crumbly. Turn onto a lightly floured surface and knead a few more times, until the dough just holds together. Shape into a 5-inch disk, wrap in plastic, and refrigerate for 1 hour.
Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Trim the crust with kitchen shears or a butter knife so it overhangs the edge of the pan evenly. Tuck the overhanging crust under, forming a double-thick edge. Flute the edge with your fingers and set aside while you make the filling.
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups canned pumpkin puree
3 large eggs, lightly beaten, plus 1 egg for glaze
1 1/2 cups evaporated milk
1 tablespoon heavy cream
Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of prepared wheat pie shell from above. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.