Pies & Tarts

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

Lighter LIBBY'S® Pumpkin Pie with Whole-Grain Pie Crust
Recipe Info - Skill Level
Recipe Info - Serving Size
8 servings
Recipe Info - Prep Time
20 min
Recipe Info - Cook Time
1 hr 5 min
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.



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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