Recipe: Lighter LIBBY'S® Pumpkin Pie with Whole-Grain Pie Crust - Very Best Baking

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Lighter LIBBY'S® Pumpkin Pie with Whole-Grain Pie Crust

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(14)

This is a very good idea for persons who can not have regular flour...

Linda P., Pasadena, TX on 5/09

Lighter LIBBY'S® Pumpkin Pie with Whole-Grain Pie Crust

Level: Easy

This delicious and nutritious pumpkin pie is made for those who love pumpkin pie all-year round. A lighter version of Libby's Famous Pumpkin Pie filling is complemented by the whole-grain pie crust featured in the best-selling book Superfoods Rx by Dr. Steven Pratt and Kathy Matthews. Now there is no excuse to wait until Thanksgiving to enjoy a slice of pumpkin pie.

Prep: 20 min

Cooking: 1 hrs 5 min

Cooling time: 2 hrs 15 min cooling

Yields: 8

Ingredients

WHOLE-GRAIN PIE CRUST
1 cup whole-wheat or honey graham cracker crumbs (from 8 graham cracker squares)
1/2 cup whole-wheat pastry flour
2 tablespoons canola or sunflower oil
2 tablespoons dark brown sugar
2 tablespoons ground flaxseed
2 tablespoons wheat germ or ground pumpkin seeds
2 teaspoons finely grated orange peel
1/2 teaspoon ground ginger
1 large egg (with high omega-3 content, as noted on label), lightly beaten
FILLING
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
Light whipped cream (optional)

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Directions

FOR WHOLE-GRAIN PIE CRUST:
PREHEAT oven to 350° F. Lightly grease 9-inch pie plate.

COMBINE graham cracker crumbs, flour, oil, brown sugar, flaxseed, wheat germ, orange peel and ginger in medium bowl. Add egg; stir until moistened. Gently press mixture onto bottom and up side of prepared pie plate.

BAKE for 20 minutes or until crust is golden brown. Cool completely on wire rack.

FOR FILLING:
INCREASE oven temperature to 425º F.

MIX granulated sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.

POUR into pie crust.

BAKE for 15 minutes. Reduce temperature to 350º F; bake for an additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Garnish with light whipped cream, if desired. Serve immediately or refrigerate.

Remember to follow baking instructions before consuming.

Tips from Very Best Baking Kitchen

Click here to find out why CARNATION Evaporated Milk is The Cooking Milk.

Click here for nutrition information about CARNATION Evaporated Milk.

My Notes

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Recipe Reviews

Linda P. , Pasadena, TX
May 2009

easy

This is a very good idea for persons who can not have regular flour....

Christine H. , Eagle River, AK
February 2009

Do not pre-bake the crust for this pie

The recipe implies to prebake the crust and then fill with filling and bake as usuall for a pumpkin pie. If you do this, you will end up with a very brown crust. This recipe will work if you treat the pie crust like for any other pumpkin pie and just bake the filling in an UNbaked whole-grain pie crust. Pie was very good and my husband has eaten 3/4 all ready..

Sherree R. , WIXOM, MI
October 2008

Pumpkin pie with Whole wheat crust

I am always looking for recipes that use whole grains to make things that we already like to eat healthier. I am looking forward to sharing this recipe at Thanksgiving ....

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Homemade Pie Crust
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NUTRITION FACTS
Amount Per Serving 8
Serving Size 1/8 of recipe
Calories 280
Calories from Fat. 60
% Daily Value
Total Fat 7g	11%
Saturated Fat 1g	5%
Cholesterol 25mg	8%
Sodium 290mg	12%
Carbohydrates 48g	16%
Dietary Fiber 5g	20%
Sugars 32g
Protein 8g
Vitamin A	130%
Vitamin C	2%
Calcium	15%
Iron	6%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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