This lighter pumpkin pie has the rich, subtle spices of the classic and a delicate, faintly sweet crust.

Jessie Price
Source: EatingWell Magazine, November/December 2010


Recipe Summary

4 hrs
Nutrition Profile:




Instructions Checklist
  • To prepare crust: Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the butter, until it's light brown, 30 seconds to 1 minute. Transfer to a small bowl to cool. Stir in oil. Slowly stir the butter-oil mixture into the dry ingredients with a fork until the dough is crumbly. Gradually stir in ice water, adding enough so the dough holds together and feels moist. Press the dough into a flattened disk.

  • Overlap 2 sheets of plastic wrap on a work surface, place the dough in the center and cover with 2 more overlapping sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top sheets and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the remaining plastic wrap. Fold the dough under at the rim and crimp or flute the edge (see Tip).

  • Position rack in lower third of oven; preheat to 425 degrees F.

  • To prepare filling & assemble pie: Whisk pumpkin, cinnamon, nutmeg, ginger, cloves and salt in a medium bowl until well combined. Add condensed milk and eggs and whisk until smooth. Pour the filling into the prepared crust.

  • Bake the pie for 15 minutes. Reduce the oven temperature to 350 degrees and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes more. (Cover the crust edges with foil if they are browning too quickly.) Let cool completely on a wire rack before serving.


Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 2 days or freeze for up to 3 months.

Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten-forming potential than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Both are available in large supermarkets or natural-foods stores (or online from or Store in an airtight container in the freezer.

Tip: To crimp pie crust, use one hand to pinch/flute the edge of the crust between your thumb and side of your index finger.

Nutrition Facts

292 calories; protein 6.7g; carbohydrates 42.3g; dietary fiber 2.6g; sugars 26.1g; fat 9.4g; saturated fat 3.2g; cholesterol 48.4mg; vitamin a iu 6846IU; vitamin c 1.8mg; folate 37.3mcg; calcium 123.9mg; iron 1.2mg; magnesium 37.6mg; potassium 482.2mg; sodium 174.1mg; thiamin 0.2mg; added sugar 22g.

Reviews (7)

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7 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
I made Pumpkin pie for the first time following my heart attack. I am on a low fat and low sodium diet. I used no butter in the crust and increased the canola oil and used "No-Salt" substitute. For the pie filling you can use fat-free evaporated milk and in place of the eggs I used Egg Beaters. Everyone loved the pie...even my very fussy eater son who says there is nothing like pumpkin pie to cure a bad day! Read More
Rating: 4 stars
The pumkin filling is very good but this is the worst crust recipe I've ever tried to work with and tastes like a tortilla. Read More
Rating: 4 stars
how to make this pie into diabetic friendlier for the holidays one of the reviewers using 3/4 c. Splenda measure and evaporated milk How much evaporated milk same size as the sweetened condensed milk? I want to make the pie so I can make some pie and eat it too. (My diabetes doesn't react well with all the sugar) Please help me to make this delicious sounding pie so diabetes sufferers can have a wonderful Thanksgiving feast also. Read More
Rating: 4 stars
This is just A!!!-MAZING!!! the absolute BEST pie crust for pumpkin pie I've ever eaten. And in my 66 years that's quite a few. Must quickly pass this on to my children. THANKS Read More
Rating: 4 stars
Disappointing. I was expecting a healthy homemade receipe not the one off the back of the can from the store. Any one can make this. I have been making pumpkin pies from scratch for decades and was looking for a new tist....I did not expect this. My crust has been passed down through the generations and I have yet to find one that can beat it. Pros: The filling is a typical filling receipe from the back of the can Cons: The crust is horrible not flakey more like carboards Read More
Rating: 4 stars
I would eliminate the sweetened condensed moo juice and use 3/4 c Splenda measure and evaporated skim milk. Read More
Rating: 2 stars
A disappointing pie I've been making another pumpkin pie for a few years but thought I'd try this one to make it a wee bit more nutritious. I was disappointed with the results. I used whole wheat flour (not pastry) which could be responsible for the tough crust but it may also be the recipe. I totally agree with the other commenter who said it tasted like a tortilla. It was a tasty tortilla but not what I want in a pie. I really didn't like the use of sweetened condensed milk in the filling. I like using cream and sugar so that I can adjust the sweetness to taste - there's not much to do with too sweet filling when the sweetness is in the milk. I added more of all of the spices (2 tsp cinnamon 2 tsp ginger a bit more nutmeg) which helped the flavor some but it was overall a disappointment. I won't be making this pie again unfortunately. Pros: moist interior crust stays together well Cons: overly sweet filling crust too tough Read More