Pumpkin Custard Pie with Flaky Whole Wheat Crust

PREP: 30 minutes active; 30 minutes inactive | COOK: 70 minutes | YIELD: 12 slices

Mmmm! Do I even need to introduce this recipe? I think the title says it all. Pumpkin pie, custard, crust … I can’t concentrate. I must go make this pie!


5 Tbsp (75 ml) coconut oil, separated into 5 portions

1 cup (240 ml) whole wheat pastry flour, plus more for rolling out dough

¼ tsp (1.25 ml) sea salt

4 Tbsp (60 ml) icewater, divided


1 whole egg + 2 egg whites

1 x 15-oz (440 ml) BPA-free can pure pumpkin pure (not pumpkin pie mix)

½ cup (120 ml) low-fat milk, or plain unsweetened milk substitute, such as soy or almond milk

1/3 cup (80 ml) pure maple syrup

¼ cup (60 ml) Yogurt Cheese

1 tsp (5 ml) arrowroot

1 tsp (5 ml) pure vanilla extract

½ tsp (2.5 ml) ground cinnamon

¼ tsp (1.25 ml) ground allspice

¼ tsp (1.25 ml) ground ginger

¼ tsp (1.25 ml) freshly grated nutmeg

¼ tsp (1.25 ml) sea salt

Place rack in center of oven and preheat to 400°F (200°C).

Place coconut oil portions in a small bowl and place in freezer for 10 minutes until mostly solid. In a food processor, pulse flour and salt to combine. Add chilled coconut oil and pulse until mixture resembles coarse sand with some pea-sized pieces. While pulsing processor, add icewater 1 Tbsp (15 ml) at a time until dough sticks together when pressed between your fingers. Place a large piece of plastic wrap on counter, and transfer dough onto wrap. Form dough into a ball, and press into a disk shape. Wrap in plastic wrap and refrigerate for 30 minutes.

Once dough is chilled, unwrap and transfer to a flour-dusted surface. Dust top of dough and a rolling pin with flour, and roll out into a 12-inch circle about 1/8-inch thick. Transfer dough to a 9-inch pie pan and, using your fingers, flute edge. If some dough separates, press it or patch it together with your fingers. Place a piece of parchment paper over pie shell and fill with dried beans (to weigh down crust), spreading them out, and taking care to avoid touching fluted edge. Place on a baking sheet and bake on center rack 10 minutes. Remove from oven and carefully lift edges of parchment paper to remove beans. (You can discard beans, or reuse them to make other pie crusts, but you will not want to eat them.) Continue baking crust 10 minutes until shell is lightly golden brown. Transfer to a wire rack to cool.

Reduce oven temperature to 350°F (177°C) and place rack in lower third of oven.

While shell cools, make filling. In a large bowl, beat egg and egg whites. Add remaining ingredients and mix together until smooth. Place crust back on baking sheet and pour in filling. Bake until edges of filling are set but center is slightly loose, 45 to 50 minutes. (Check pie after 30 minutes and cover edges with aluminum foil or pie crust shields if browning too quickly.) Transfer to a wire rack to cool completely before serving.


Yogurt Cheese must be made ahead of time.


Can be made a day ahead and stored in the refrigerator, and will keep, refrigerated, up to three days.


Calories: 132 | Calories from Fat: 56 | Protein: 3 g | Carbs: 16 g | Total Fat: 1 g | Saturated Fat: 0.3 g | Trans Fat: 0 g | Fiber: 1 g | Sodium: 20 mg | Cholesterol: 18 mg