Lower Sugar Pumpkin Pie -
Yeild: 1 pie
Prep: 30 min
Bake: 40 min
Cool: 1 hour or more
This recipe contains wheat, gluten, egg and dairy. Nuts are optional.
You may decide to use a prepared crust. There are several options of premade including gluten- free options!
Fun Fact: Gluten is a protien in wheat, not a carbohydrate. Using gluten-free options at times provides a wheat-free option. Although, at times wheat is still used with higher processing to remove the protien, or wheat ingredients are used.
The same can happen with "Wheat-Free" options. Some can contain gluten ingredients.
So if you have an allergy or intolerance to either wheat or gluten you may be like me and have to make things from scratch!
For gluten free: Bob's Red Mill gluten free baking mix can be used in place of wheat flour.
Bob's Red Mill, Cup4Cup, or other brands of wheat-free flour blends containing tapioca flour, rice flour, soy flour, or any combination of these flours can provide a gluten free, wheat free option.
Here is a great gluten-free recipe for crust:
For those who eat all the wheat, eggs, wheat byproducts and dairy... on to the recipe.
For the crust:
1 1/4 c. Wheat flour
1/4 tsp. Salt
3 tbsp. Canola oil
2 tbsp. Cold butter
4 tbsp. Very cold water
For the filling:
1/2 c. Packed brown sugar
1/8 tsp. Salt
2 egg white
1 1/2 tsp. Vanilla extract
1/2 tsp. Ginger
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1 can pumpkin puree (15 oz)
1 c. Fat free evaporated milk
In a food processor, combine the flour and 1/4 teaspoon of the salt. Pulse until blended.
Add the oil and butter.
Pulse until the mixture resembles a fine meal. Add the water, 1 tablespoon at a time, as needed, and pulse just until the dough forms large clumps. Form into a ball and flatten into a disk.
Cover and refrigerate for at least 1 hour.
Preheat the oven to 425°F.
Coat a 9" pie plate with cooking spray.
Place the dough between 2 pieces of waxed paper and roll into a 12" circle.
Remove the top piece of paper and invert the dough into the pie plate. Peel off the second piece of paper.
Press the dough into the pie plate and up onto the rim, patching where necessary.
Turn under the rim and flute.
Pre-bake the crust for 10 min.
Let cool completely.
For the filling:
In a large bowl, whisk the brown sugar, egg, egg whites, vanilla extract, cinnamon, ginger, nutmeg, and 1/8 teaspoon salt until well-blended.
Whisk in the pumpkin and milk.
Pour into the chilled crust.
Bake for 15 minutes.
Reduce the temperature to 350°F. Bake for 25 minutes, or until a knife inserted off-center comes out clean.
Garnish with pecans and pumpkin seeds (optional).
Cool on a rack for at least 1 hour.
Be well. Eat well!