Is it even autumn without the warm, inviting scent of pumpkin pie wafting from the kitchen? This recipe is my go-to for a reason. It delivers all the creamy, spiced, custardy goodness you crave, but with a wholesome twist. We’re talking a flaky, whole-wheat crust made with coconut oil and a silky-smooth filling sweetened with pure maple syrup. It’s the perfect centerpiece for your holiday table that you can feel good about sharing (and indulging in!).
Ingredients
• Crust
• 5 Tbsp / 75 ml coconut oil, separated into 5 portions
• 1 cup / 240 ml whole wheat pastry flour, plus more for rolling
• ¼ tsp / 1.25 ml sea salt
• 4 Tbsp / 60 ml ice water, divided
• Filling
• 1 whole egg + 2 egg whites
• 1 15-oz / 440 ml can pure pumpkin purée (not pumpkin pie mix)
• ½ cup / 120 ml low-fat milk, or plain unsweetened plant-based 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
Instructions
1. Place a rack in the center of your oven and preheat to 400°F / 200°C.
2. Place the 5 portions of coconut oil in a small bowl and freeze for 10 minutes until mostly solid.
3. To make the crust, pulse the flour and salt in a food processor to combine. Add the chilled coconut oil and pulse until the mixture resembles coarse sand with some pea-sized pieces remaining.
4. While pulsing, add the ice water 1 Tbsp at a time until the dough just sticks together when pressed between your fingers. Transfer the dough to a large piece of plastic wrap, form it into a ball, and press into a disk. Wrap tightly and refrigerate for 30 minutes.
5. Once chilled, unwrap the dough onto a flour-dusted surface. Lightly flour the top of the dough and a rolling pin, and roll it out into a 12-inch circle about 1/8-inch thick.
6. Carefully transfer the dough to a 9-inch pie pan. Press it into the pan and flute the edge with your fingers. If the dough separates, simply press it back together.
7. For blind baking, place a piece of parchment paper over the pie shell and fill it with dried beans or pie weights. Place on a baking sheet and bake for 10 minutes.
8. Carefully remove the parchment and beans. Continue baking the crust for another 10 minutes, or until the shell is lightly golden brown. Transfer to a wire rack to cool.
9. Reduce the oven temperature to 350°F / 177°C and move the oven rack to the lower third position.
10. While the shell cools, make the filling. In a large bowl, beat the egg and egg whites. Add all remaining filling and whisk until smooth.
11. Place the cooled crust (still on its baking sheet) on the oven rack and pour in the filling. Bake for 45 to 50 minutes, until the edges of the filling are set but the center is still slightly loose.
12. Transfer the pie to a wire rack to cool completely before slicing and serving.
Nutritional Information
• Per slice (1/12th of pie)
• Calories: 132
• Protein: 3 g
• Carbohydrates: 16 g
• Total Fat: 1 g
• Saturated Fat: 0.3 g
• Fiber: 1 g
• Sodium: 20 mg
• Cholesterol: 18 mg
Pro Tips
• Plan Ahead: The Yogurt Cheese used in this recipe needs to be made ahead of time. Don’t skip this step for the best creamy texture!
• Make-Ahead Friendly: This pie can be baked a day in advance and stored, covered, in the refrigerator. It’s a perfect way to save time during holiday prep.
• Perfectly Browned Crust: To prevent the edges from burning, check the pie after 30 minutes of baking. If the crust is browning too quickly, cover the edges with aluminum foil or a pie shield.
• Patch It Up: Don’t worry if your whole wheat dough cracks a bit when transferring it to the pan. It’s less pliable than white flour dough. Simply press any cracks back together or patch with a small piece of extra dough.
FAQ
Q: Can I make this pumpkin pie vegan
A: Yes, you can easily adapt this recipe to be fully vegan. For the 1 whole egg and 2 egg whites, use a vegan egg replacer equivalent to two eggs, such as a flax egg or a commercial product. Ensure you use a plain, unsweetened plant-based milk. For the Yogurt Cheese, substitute with a thick, strained plant-based yogurt (like coconut or cashew) or a store-bought vegan cream cheese.
Q: Is this vegetarian pumpkin pie recipe healthy
A: This recipe is designed as a healthier, wholesome alternative to traditional pumpkin pie. It features a whole-wheat crust made with coconut oil instead of butter, and the filling is naturally sweetened with pure maple syrup. By using low-fat milk and Yogurt Cheese, it achieves a creamy texture without heavy cream, keeping each slice at just 132 calories.
Q: What is Yogurt Cheese and can I substitute it
A: Yogurt Cheese is yogurt that has been strained to remove excess whey, creating a thick, tangy, cream cheese-like texture. It’s key to the filling’s creaminess. If you can’t make it ahead, you can substitute an equal amount of thick Greek yogurt or low-fat cream cheese. For a dairy-free version, use a thick, plain, unsweetened plant-based yogurt.
Q: How should I store leftover vegetarian pumpkin pie
A: To store leftovers, allow the pie to cool completely to room temperature. Then, cover it loosely with plastic wrap or aluminum foil and refrigerate for up to 4 days. The whole-wheat crust will soften slightly upon refrigeration but will still be delicious.
