I love pumpkin pie, seriously how can anyone not like it? There’s something about the smell, and texture, I just love a good pumpkin pie. I know, it’s pumpkin season, and every blogger is obsessed with this magic, orange vegetable. So you can call me main stream, you can say i’m the boring-est person in the whole world, but this health festive whole wheat crust pumpkin pie, is special.Oh… and of course I just had to try it without the crust. Guess what? It was as wonderful, as the real deal. So, if your trying to keep your figure this Thanksgiving, you can make it crust free.I wish I could tell you, this is an old family recipe, It’s not. Rather than that, it’s an healthy-ish version of the traditional dish. I switch the heavy cream with buttermilk, also swapped the plain flour with an whole wheat flour. Much to my surprise, it didn’t change the greatness of the recipe at all.Hope your going to make this one. Couse, what’s a Thanksgiving dinner, if not a pumpkin pie kinda dinner?
Healthy Festive Whole Wheat Crust Pumpkin Pie
- For the crust:
- 1 1/4 cups 5.5 ounce or 156 grams whole wheat flour
- 1/2 cup 2 ounce or 55 grams confectioners sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup coconut oil
- 2 tsp water
- 1 egg
- For the filling:
- 2 eggs +1 egg yolk
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nut meg
- 1/4 tsp ground clove
- 17.6 ounce or 500 grams pumpkin puree
- 1 1/2 cups buttermilk
For the Crust:
In a large bowl, mix together flour, confectioners sugar, cinnamon, and salt. Add in the coconut oil and water, and keep mixing, until mixture becomes crumbly. Add in the egg, and keep mixing until big crumbs are formed.
Turn dough to a lightly floured surface knead till dough comes together, and form into a ball. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
For the Filling:
Preheat your oven to 425°F (218°C).
In a large bowl whisk the eggs. Add in the sugar, cinnamon, salt, ginger, nut meg, and clove and keep whisking.
Add the pumpkin to the batter and keep whisking. Add in the buttermilk and keep mixing until all ingredients are completely incorporated, and batter is smooth.
Assemble the pie:
Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly. On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch pie pan (preferably with a removable bottom).
Pour the filling into the pie shell.
Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 50 minutes more, or until a toothpick inserted in the center comes out clean.
Remove from oven, and let cool on a cooling rack.
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