Pumpkin Pie Recipe

Pumpkin Pie picture


Health IndexHealthyCuisine
Main Ingredient


 Unbleached white flour1 1⁄2 Cup (24 tbs)
 Salt1⁄4 Teaspoon
 Butter1⁄2 Cup (8 tbs)
 Ice water1 Cup (16 tbs)
 Pumpkin puree/Pumpkin pulp1 3⁄4 Cup (28 tbs)
 Honey3⁄4 Cup (12 tbs)
 Ground cinnamon1 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Ground cloves1⁄8 Teaspoon
 Evaporated milk1 Cup (16 tbs)
 Skim milk1⁄2 Cup (8 tbs)
 Plain yogurt1⁄2 Cup (8 tbs), sweetened with honey

Nutrition Facts

Serving size: Complete recipe

Calories 2992 Calories from Fat 1125

% Daily Value*

Total Fat 128 g196.8%

Saturated Fat 76.2 g380.9%

Trans Fat 0 g

Cholesterol 756.1 mg

Sodium 1065 mg44.4%

Total Carbohydrates 418 g139.5%

Dietary Fiber 21.5 g86.1%

Sugars 237.4 g

Protein 66 g131.2%

Vitamin A 1415.5% Vitamin C 44.3%

Calcium 124.7% Iron 108.4%

*Based on a 2000 Calorie diet


1. To prepare the crust, put the flour and salt in a bowl. Cut in the butter with two knives until the mixture resembles coarse oatmeal.
2. With a fork, stir in 3 tablespoons ice water. Very slowly stir in enough extra ice water until dough hangs together loosely. Turn onto a well-floured board and roll to fit a 9-inch pie plate. Fit into the pie plate and decorate the edges.
3. Meanwhile, preheat the oven to 425 degrees.
4. Put all the filling ingredients in the container of an electric blender or food processor and blend or process until smooth. Pour into the prepared pie shell and bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake for 45 minutes longer, or until pie is set.