Brandy P.: "I appreciate this pie being made with whole-wheat…" Read More
15Ingredients
1220Calories
70Minutes

Thanksgiving is coming and that means it is time for pumpkin pie! The timeless classic is a traditional favorite around the Thanksgiving holiday. Try this recipe for Pumpkin Pie for a tasty treat you cannot get enough of. This recipe provides instructions for making your own pie crust as well as for making your own pumpkin puree, allowing you to find a use for that pumpkin you picked up at the pumpkin patch. Made with whole wheat flour, this crust is hearty while simultaneously boasting a lovely flake to enfold the pumpkin puree filling.

Ingredients

  • 300 grams wheat flour
  • 100 grams margarine (pastry)
  • 70 milliliters water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon poppy seed
  • cakes
  • 80 grams margarine
  • 4 eggs
  • 150 grams flour
  • 800 grams pumpkin
  • 300 grams brown sugar
  • 1 teaspoon baking powder
  • cinnamon (to taste)
  • powdered sugar (to taste)

Directions

  1. Pie Crust Preparation:
  2. Put the flour, margarine, water, salt, sugar, and poppy seed in a food processor, and pulse until the dough forms a ball.
  3. On a floured surface, roll out the dough, and cut out a piece of dough the size of the pie pan. Line the pie pan with butter or parchment paper, add the dough, and use your fingers to press the dough to the pan. Prick the bottom with a fork.
  4. Preheat oven to 180 degrees Celsius.
  5. Filling Preparation:
  6. Break the pumpkin into small pieces, and steam in a double boiler. When the pumpkin is soft, drain the water, and put the pumpkin in a food processor or electric mixer.
  7. Add the sugar, and mix until the pumpkin is completely blended.
  8. Add the butter, and mix some more.
  9. Whisk the eggs, and add to the pumpkin mixture.
  10. Sift the flour.
  11. Turn on the processor, and gradually add the flour, and then the baking powder.
  12. Pour the filling in the pie crust, and bake for about 45 minutes, or until a toothpick inserted in the enter of the pie comes out clean.
Discover more recipes from Marmita

NutritionView more

1220Calories
Sodium50%DV1190mg
Fat72%DV47g
Protein47%DV24g
Carbs63%DV189g
Fiber56%DV14g

PER SERVING *

Calories1220Calories from Fat420
% DAILY VALUE*
Total Fat47g72%
Saturated Fat9g45%
Trans Fat7g
Cholesterol225mg75%
Sodium1190mg50%
Potassium1240mg35%
Protein24g47%
Calories from Fat420
% DAILY VALUE*
Total Carbohydrate189g63%
Dietary Fiber14g56%
Sugars79g158%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Brandy P. 3 Jul 2015
I appreciate this pie being made with whole-wheat flour. I did however; use real butter rather than margarine when making the crust. I believe it complements the richness of the pumpkin filling.