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

Level
Easy
Prep
20 minutes
Cook
65 minutes
Servings
8 servings
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.
KEY INGREDIENTS
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Fat Free Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
INGREDIENTS
  • 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 teaspoon ground ginger, divided
  • 1 large egg (with high omega-3 content, as noted on label), lightly beaten
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large egg whites
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • Light whipped cream (optional)
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
MAKE IT
Step 1
Preheat oven to 350° F. Lightly grease 9-inch pie plate.
Step 2
Combine graham cracker crumbs, flour, oil, brown sugar, flaxseed, wheat germ, orange peel and 1/2 teaspoon ginger in medium bowl. Add egg; stir until moistened. Gently press mixture onto bottom and up side of prepared pie plate.
Step 3
Bake for 20 minutes or until crust is golden brown. Cool completely on wire rack.
Step 4
Increase oven temperature to 425º F.
Step 5
Mix granulated sugar, cornstarch, cinnamon, remaining 1/2 teaspoon ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
Step 6
Pour into pie crust.
Step 7
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.
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