Wholegrain Pumpkin Pie

By DK on Oct 25, 2009
I am such a wholegrain freak. I look for ways and means to add in whole grains in my diet - be it during breakfast, lunch, dinner and even desserts. Its the pumpkin season and its inevitable that our mind goes to the classic pumpkin pie whenever we think of pumpkins. What could be more better than eating the rich pie but getting nutrition along with it.
I took this recipe from wholegrain baking book and adapted it a wee little bit to suit my preferences. Not much - but like using only egg whites instead of whole eggs, using my home made pumpkin puree instead of the canned mix, low fat half and half etc. Of course, can't make it too low calorie - its a festive season after all. A generous dollop of whipped cream at the end is a must. Make the whipping cream at home - the ready made ones are just not worth it. Now to the recipe

minimally adapted from wholegrain baking

Basic Information
Prep Time: 8 hours to 1 day
Cook Time: 1 to 2 hours
Yield: Makes one 9 inch pie
  • For the crust
  • 2/3 cup Oat flour
  • 1/3 cup whole wheat flour
  • 1/3 cup unbleached all-purpose flour (maida)
  • 2 tbsp dark brown sugar, tightly packed
  • 3/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 6 tbsp cold unsalted butter
  • 3-4 tbsp cold milk ( or use half and half)
  • For the filling
  • 1-3/4 cups homemade pumpkin puree
  • 3 egg whites, slightly beaten
  • 1-1/4 cups half and half
  • 3/4 cup honey
  • 1 tbsp unsalted melted butter
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 2 tsp dark or spiced rum (optional, I did not use it)

:For the crust

Mix together the flours, sugar, cinnamon and salt in a medium bowl.

Cut the butter unto small cubes and using the fingers - work into the dough until it resembles unevenly like bread crumbs
Slowly sprinkle in the milk, mix into the dough until it becomes cohesive. You know its just right when the dough holds together and does not seem dry or crumbly.
Flatten it and Shape into a disk - about an inch thick.
Wrap it in plastic and refrigerate it overnight or for up to 3 days.
About 30 minutes before ready to make the pie, remove from the fridge and let it come to room temperature. Preheat the Oven to 425F. On a floured surface, roll out the dough using a rolling pin- to about 12 inch circle.
It might crack a bit around the edges, but patch it up, its fine. Transfer the dough to a 9 inch (that's at least 1-1/4 inches deep).
Trim and crimp the edges. Chill the crust until ready to use.
For the filling - mix all the ingredients together in a bowl and stir until smooth.
Pour the filling into the pie crust. You can use foil or the crust shield, whatever you have before baking.
Place the pie on the bottom rack of the oven and bake for 15 minutes. Reduce the temp to 350F, move the pie to the middle rack and bake until a knife inserted 1 inch from the edges comes our moist but clean. It takes approximately 35-40 minutes. Cool
Cut the pie into pieces.
Serve it chilled or at room temperature with a thick dollop of cream! Wholegrain-Pumpkin-Pie-Recipe
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35 Responses to “Wholegrain Pumpkin Pie”
  1. Sravanthi


    Can you please let me know how long should we chill the crust and should we put it in the fridge or the freezer
    Thanks for your help in advance

  2. Christy

    I can’t imagine how it can’t work. My daughter who is thirteen years old tried this for her class party, and it came out amazingly well. Dk ‘s cipies are that easy. Dk makes her recipes child friendly in a way. Explaining every step by step leaving no room at all for obcurity. But one has to follow it faithfully. She spoils her readers so much without giving more room for improvement, :)in all my endless search for internet , cookbook, recipes I am yet to come across a recipe blog more efficient effective than that of DK. Anyone who has ever tried a single recipe of DK will agree with me. DK is a winner in terms clarity and she wins over many scales by her simple yet compellingly authentic recipes which are so forgiving and come out with minimum flaws even for a first time cook like my teen age daughter. Oh yes there is something for everyone out there in her blog. DK, you are indeed a winner of our hearts! Ofcourse thru our stomachs!! :)

  3. Sylwia

    however the taste was gorgious, maybe just my old type of owen doesn’t works enough well so moisture stayied inside…

  4. Sylwia

    Doesn’t works at all. After 3 hours of baking it is still completely runny :-? I switch it off, I am not going to do it again…Probably there was too much liquid in pumpkin puree, we don’t have pumpkin puree in my country and I have never done pumpkin cake, so how could I know that it should be dried before baking? Nothing said in recipe about that.
    Plus cake without baking powder/soda? And how much is 6 tbsp of butter? And how honey can became solid in this temperature? :roll:

  5. Jack

    Well, I don’t bake. But my 9 year old daughter and I decided to make a couple of these pies for Thanksgiving this year. I think we must have added too much water to the puree because we cooked it almost 3 times as long as recommended, but they turned out fantastic!! Even had one guest comment that it was the best pumkin pie she’d ever eaten! Great recipe!

  6. ~Nilu~

    Don’t we need to pre-bake the crust before adding the filling?

  7. renu

    wat is the half and half you have mentioned in the ingredients ??

  8. Amanda

    :lol: EXCELLENT, EXCELLENT, EXCELLENT! I made 2 pies for Thanksgiving and I had gotten so may compliments…. simply delicious, simply healthy, and simple enough to make! I had ground up pumpkin seeds and incorporated them into the crust, and just used sprouted spelt four and oat flour. I can’t stop eating it!! YUMMY!! I highly recommend this recipe!!!

  9. Jennifer Maggard

    Hi! I was just wondering if I could substitute Almond Milk for the half & half and milk. Let me know! I am excited to make this. Thank you!

  10. Kitty

    I am curious if you can use all whole wheat flour rather then mixing the different flours, and if you would add baking soda/powder to it if that were the case? Love the recipe! I am excited to try making it this year! :lol:

  11. rosalinda

    Could I use canned pumpkin for this


  12. Brenda

    Why do you have to refrigerate it so long?? i was hoping to make this tonight

  13. trina

    CAni substitute the half and half in the filling for anything? Also what is the nutritional info for a slice?

  14. Dana

    Hi…looks wonderful, I am about to make it. I really like the crust recipe, however, I’d like to make it tonight, as it is for a repasse tomorrow and we wont have time to bake in the morning. Does the dough have to be refrigerated overnight or at all? If so what is the shortest amount of time that you think we could get away with refrigerating it?! Thanks so much! Cant wait to make it…:-)

  15. trina

    Hi there, would it turn out if i use skim milk instead of half and half?

    It should work although I think it might get little watery since half and half is thicker..

  16. Amal Jacob

    :) hii Dhivi.. just saw ur site for the first time today. 3 Thumps up for the presentations. Good job!!!!…
    Could you please let me know if I could replace oat flour with anything.If not if I could increase the proportions of maida and whole wheat flour to match the oat flour.

    Oh yes you sure can… :)

  17. ilona

    Hi, This is so nice to see, as i wanted to make a pumpkin pie for xmas, and we’ve recently become vegan. Is soy milk “creamy” enough to substitute for the half and half, or would you need to add oil?

    Soy milk is good enough – but then we will not have the “creamy” texture enough to substitute for Half and Half. Technically silken tofu would be a great substitute instead since pureeing it would give a creamy texture. But I think for traditional desserts like Pumpkin pie and cheesecakes – the best texture will be from non silky variety of tofu. I have heard about this brand called White Wave which makes Soy milk creamers (silk creamers). I think they would be the best bet to bring about that delicious creaminess in place of Half and Half if you can get it. Otherwise use tofu/soy milk instead. Hope this helps :) — DK

  18. SD

    Lovely pie!!!
    Is there a way to make it eggless? I absolutley don’t eat eggs :)

    Thanks SD :) Skip the eggs and increase half and half to 1/2 cup more.. It probably might work too –DK

  19. shivani

    Thanks a lot for your reply.

  20. Dhivi, you did’nt mention the third ingredient for the filling. half and half of?

    Hi Lavi, “Half and Half” is a diary product which we get here in the US. I think its a mixture of one part milk and one part cream. Just replace it with half of milk and half of cream

  21. shivani

    Hi there . This is my first visit to your website . I want to try your recipe for Pumpkin pie . Could you please tell me what is “unbleached all-purpose flour ” .Is it really required for the recipe? I live in Mumbai ..so do you what it is called in Hindi?

    Hi Shivani, Unbleached all-purpose flour is nothing but “Maida”. Since we get specific flours with various grades, I mentioned it. In India, its simply all-purpose flour or what we call as ‘maida’ in Hindi :) — DK

  22. I want it now!!!! You did a beautiful job on that crust. I am a whole grain freak too. We should start a club! :-P

    Yes we certainly should – we can cook up something every week with certain wholegrain in mind – what do you say? Will be interesting….

  23. That looks amazing Dhivi. You made it with oat flour and did not send it to the event? :evil: I too don’t like the canned puree, I feel that it has an awful smell. Or it’s just me?

  24. It look amazing, it got great color.

  25. Wow, you have really made this so healthy! I would love if you shared a piece :)

  26. Ronda

    I was just about to look for a pumpkin pie that used honey, this fits the bill perfectly! I am going to try date sugar in the crust though, I am trying to avoid processed sugar. Looks super tasty!!

  27. I always thought making a pie crust is difficult, you proved its not. Will give this a try. Crust looks very professional.

  28. OMIGAWD! It looks so professional!

  29. Wow gorgeous and lip smacking pie, looks awesome:)

  30. This looks easier to make. I have always thought this was difficult. Have made this only in Cafe World :) Looks professional Dhiv!

    OK now that was too fast! :) I just posted it!!! Thanks Divs – Its easy, try it – you will make it much better :)

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