Healthy Pumpkin Pie with Homemade Crust
Classic spiced pumpkin pie featuring a tender homemade crust and creamy custard filling made with real pumpkin puree. This lightened version uses minimal sugar while maintaining rich fall flavors from cinnamon, ginger, nutmeg, and cloves. The combination of whole egg and egg yolks creates a silky texture that sets beautifully. Perfect for Thanksgiving, autumn gatherings, or any time you crave seasonal comfort. The homemade crust provides superior flavor and texture compared to store-bought versions, while the filling balances sweetness with warm spices for a satisfying dessert that won't leave you overly heavy.
Ingredients
- ¾ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
works well for crust
- 3 ounces white sugar
- 2 tablespoons vegetable shortening
- 1 tablespoon unsalted butter
- ⅛ teaspoon kosher salt
- ⅝ teaspoon baking powder
- ¼ cup iced water
- 15 ounces pumpkin puree
- 1 egg
- 2 egg yolks
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ½ cup heavy cream
- ¼ cup milk
Instructions
- 1
Whisk flour, sugar, kosher salt, shortening, baking powder, and butter in a bowl
- 2
Add ice water one tablespoon at a time and mix gently until well combined without becoming sticky
- 3
Shape dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes
- 4
Remove dough and let sit 5 minutes, then roll into circle large enough to cover pie plate
- 5
Press dough into pie dish lining bottom and sides, poke holes with fork, and return to refrigerator
- 6
Preheat oven to 425°F
- 7
Combine pumpkin puree, egg, egg yolks, milk, heavy cream, cornstarch, salt, ginger, nutmeg, cloves, and cinnamon in large bowl
- 8
Whisk vigorously until all ingredients blend smoothly
- 9
Pour filling into prepared crust
- 10
Bake at 425°F for 15 minutes, then reduce to 350°F and bake 25-30 minutes until set
- 11
Cool completely before serving
Tips
Chill the dough adequately to prevent shrinkage during baking and ensure easier rolling
Test doneness by inserting a knife near center - it should come out clean when pie is properly set
Cool completely before slicing to allow filling to firm up for clean cuts
Good to Know
refrigerate covered up to 3 days
can make crust 1 day ahead, assemble and bake day of serving
at room temperature or slightly chilled
Common Mistakes
chill dough adequately to avoid shrinking crust
avoid overbeating filling to prevent curdling
cool completely to avoid runny slices
Substitutions
Dairy-Free Swaps
Vegan Options
may be slightly less rich
Gluten-Free Swaps
works well for crust
General Alternatives
FAQ
Can I use canned pumpkin instead of fresh puree?
Yes, canned pumpkin puree works perfectly and is actually preferred for consistency. Make sure to use pure pumpkin, not pumpkin pie filling which contains added spices and sugar.
What if my crust shrinks during baking?
Shrinkage usually occurs from insufficient chilling or overworking the dough. Always chill at least 30 minutes and handle minimally when rolling and shaping.
How long will this keep in the refrigerator?
Properly stored covered in the refrigerator, this pumpkin pie will keep for up to 3 days. The crust may soften slightly but flavor remains excellent.