• 68 Ratings

This year, indulge your family and friends in a traditional pie made with healthier, more flavorful ingredients.

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Kirsten Strecker

Recipe Summary

prep:
30 mins
total:
4 hrs 30 mins
Servings:
8
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Ingredients

Crust
Filling
Topping (Optional)

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Cook's Notes

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.

Reviews

68 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 29
  • 2 star values: 16
  • 1 star values: 8