Pumpkin Pie with Whole Wheat Crust
A well spiced and not too sweet pumpkin pie filling baked inside of a buttery whole wheat crust. This pumpkin pie always gets rave reviews.
Servings: 8 slices (1 9-inch pie)
Calories: 251kcal
Ingredients
- 1 recipe (1 recipe) whole wheat pie crust
- 15 ounces (425 g) canned pumpkin purée
- ½ cup (105 g) granulated cane sugar
- 2 ½ teaspoons (2 ½ teaspoons) ground cinnamon
- 1 teaspoon (1 teaspoon) ground ginger
- ½ teaspoon (½ teaspoon) ground allspice
- ¼ teaspoon (¼ teaspoon) ground nutmeg
- ¼ teaspoon (¼ teaspoon) sea salt
- 2 (2) large eggs
- ¾ cup (180 g) half and half
Instructions
- Preheat oven to 350°F
- Prepare the whole wheat pie crust. Recipe here.
- In a large mixing bowl add 15 ounces canned pumpkin purée, ½ cup granulated cane sugar, 2 ½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground allspice, ¼ teaspoon ground nutmeg, and ¼ teaspoon sea salt. Stir until well combined.
- Add 2 large eggs and stir well to combine.
- Add ¾ cup half and half and mix until smooth and well combined.
- Pour into the prepared crust. Bake at 350° for 55-65 minutes or until the center is set. You can also poke the center with a butter knife, if it comes out clean it is done. Let cool completely before serving for optimal flavor.
Nutrition
Serving: 1slice | Calories: 251kcal | Carbohydrates: 30g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 72mg | Sodium: 179mg | Potassium: 219mg | Fiber: 4g | Sugar: 15g | Vitamin A: 8679IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg