Ultra Pumpkin Pie Recipe

Looking for an easy ULTRA pumpkin pie recipe? Learn how to make ULTRA pumpkin pie using healthy ingredients.


Submitted by kosherbeef

Makes 8 servings



1 serving is 1/8 of a 9 inch pie, a 4.9 ounce slice, including crust.

Recipe Ingredients for ULTRA pumpkin pie

1 1/4 cups whole wheat pastry flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/4 c water
3 large eggs
2 cups pumpkin
1/2 cup heavy whipping cream
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 cup whipped topping

Recipe Directions for ULTRA pumpkin pie

  1. In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

  2. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.

  3. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.

  4. Pecan and Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic. Cool and then place the pecans in a food processor and process until finely ground. Combine the ground pecans with the crushed gingersnap cookies. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.

  5. Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.

  6. Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)

  7. Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.

  8. Makes one 9 inch (23 cm) pie.

Categories

Dessert

Nutrition Facts
Serving Size 154.7g
Amount Per Serving
Calories
330
Calories from Fat
194
% Daily Value*
Total Fat
21.5g
33%
Saturated Fat
11.0g
55%
Trans Fat
0.0g
Cholesterol
135mg
45%
Sodium
420mg
18%
Potassium
200mg
6%
Total Carbohydrates
30.5g
10%
Dietary Fiber
3.8g
15%
Sugars
12.5g
Protein
5.2g
Vitamin A 205% Vitamin C 4%
Calcium 5% Iron 11%
* 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
  • High in saturated fat
  • High in cholesterol
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