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Healthy Pumpkin Pie Recipe

Looking for an easy Healthy Pumpkin Pie recipe? Learn how to make Healthy Pumpkin Pie using healthy ingredients.


Submitted by jjb16

Makes 10 servings



Healthy pumpkin pie and crust for Thanksgiving!

Recipe Ingredients for Healthy Pumpkin Pie

3/4 cup all-purpose flour
1/2 cup cake flour
1 1/2 tablespoons granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1/4 cup unsalted butter
1 large egg white
1/4 teaspoon apple cider vinegar
15 ounce pumpkin puree
12 ounce evaporated skim milk
3/4 cup dark brown sugar
2 large eggs
1/4 teaspoon finely grated orange zest
2 tablespoons dark rum
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt

Recipe Directions for Healthy Pumpkin Pie

  1. To make the crust: In a food processor, pulse the flours, sugar, baking powder, and salt until combined. Add the butter and pulse the mixture until it resembles cornmeal mixed with pea-sized bits of butter, about 10 times. 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. (If the dough is very dry add a couple of teaspoons of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

  2. Lightly spray a 9-inch pie pan with oil. On a lightly floured surface, roll the dough into a thin disk, about 13 inches in diameter. Transfer the dough to the prepared pie pan and trim the edges, leaving about one inch hanging over the edge. Tuck the overhanging dough underneath itself to form an edge even with the rim. Flute the edge as desired. Freeze the crust for 30 minutes.

  3. Preheat the oven to 400 degrees F. Line the crust with foil and fill with pie weights. Bake on the center rack until firm and just cooked, about 20 minutes. 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.

  4. Meanwhile, make the filling. In a large bowl, whisk the pumpkin, evaporated milk, brown sugar, eggs, orange zest, and rum. In a small bowl, combine the cornstarch, cinnamon, ginger, nutmeg, and salt. Sift the dry ingredients over the pumpkin mixture and whisk until thoroughly blended.

  5. Pour the filling into the prepared crust and bake until the filling is just set but not cracked, about 1 hour. Cool on a rack, serve warm or at room temperature.

Categories

Dessert

Nutrition Facts
Serving Size 128.6g
Amount Per Serving
Calories
214
Calories from Fat
54
% Daily Value*
Total Fat
6.0g
9%
Saturated Fat
3.4g
17%
Trans Fat
0.0g
Cholesterol
56mg
19%
Sodium
213mg
9%
Potassium
269mg
8%
Total Carbohydrates
33.0g
11%
Dietary Fiber
1.8g
7%
Sugars
17.9g
Protein
6.4g
Vitamin A 139% Vitamin C 4%
Calcium 14% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Very high in vitamin A
  •   Bad points
  • Very high in sugar
  • Contains alcohol
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