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Pumpkin Pie

Pure maple syrup, rather than sugar, sweetens this holiday favorite. Canned pumpkin puree is quick and easy to use. Don't substitute fresh pumpkin puree; it will be too watery. Per serving: 265 calories; 5 g protein; 12 g fat; 35 g carb.

  • yield: Makes 8 servings
Photography: Kirsten Strecker

Ingredients

Crust

  • 2/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) cold butter cut into pieces
  • 2 teaspoons cider vinegar
  • 2 tablespoons ice water

Filling

  • 1 1/2 cups canned pumpkin puree (not pumpkin-pie filling)
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Topping (optional)

  • 1/2 cup reduced-fat sour cream
  • 4 teaspoons to 2 tablespoons sugar

Directions

  1. Step 1

    To make the crust, in a medium bowl, stir together flours, sugar, and salt until combined. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in vinegar and ice water until mixture just comes together (add more water if necessary). Wrap in plastic; refrigerate 1 hour.

  2. Step 2

    Preheat oven to 375. On a lightly floured surface, roll dough out to a 12-inch round and fit into a 9-inch pie plate, making a fluted edge. Place on a rimmed baking sheet.

  3. Step 3

    In a large bowl, combine pumpkin puree, eggs, maple syrup, milk, vanilla, and salt. Pour into unbaked pie shell. Bake about 50 minutes or until set, checking pie after 30 minutes and tenting edges if browning too quickly. Transfer pie to a wire rack to cool for an hour before transferring to refrigerator to cool completely.

  4. Step 4

    To serve, in a small bowl stir together sour cream and sugar to taste. Serve pie with a dollop of cream, if desired.

Source
Body+Soul

Reviews (9)

  • 2 Jun, 2012

    So good! I added in extra spices (cloves, nutmeg, allspice, cinnamon) and that makes all the difference. I don't use this crust recipe, but the filling recipe makes a great base once spiced up!

  • 27 Oct, 2008

    I microwave the pumpkin and it is not watery at all. The recipe needs more spices.

  • 17 Sep, 2008

    I cut the pumpkin in chunks and steam them, then mash them and then put the mash in a blender and puree. Then I drain it in a large sieve, lined with several layers of cheese cloth. I freeze the puree in two cup portions in zip-lock bags. This recipe seems rather bland. I always use a mixture of cinnamon, allspice, and a little nutmeg.

  • 16 Sep, 2008

    I would love to start canning my own pumpkin. Does anybody have an easier way of trying to peel it when it is still raw?

  • 15 Sep, 2008

    for homemade, steam the pumpkin, and mash or puree .to sub for canned

  • 15 Sep, 2008

    Okay, so what do I do if I want the healthier version using my own homegrown pumpkin? I'm not a fan of "canned" anything. How can I substitute?

  • 15 Sep, 2008

    With 35 grams of carbs, one slice of this pie is equal to a little more than two servings of starch, fruit or milk on most diabetic diets.

  • 15 Sep, 2008

    I can't imagine why this is called "healthy pumpkin pie", with 2 eggs, nearly a stick of butter, whole milk and a considerable amount of maple syrup. It looks like a tasty recipe, but there are many other much healthier recipes available for this seasonal favorite.

  • 15 Sep, 2008

    I wish your recipes would include sugar information for those of us that are diabetic.