Eating Well's Pumpkin Pie Crust Recipe

Craving a classic pumpkin pie but want a healthier crust? This recipe dramatically reduces saturated fat without sacrificing flavor! Make this flaky, delicious pie crust ahead of time – perfect for busy bakers. The reduced-fat recipe is surprisingly easy and results in a wonderfully tender crust. Prepare it up to 2 days in advance (refrigerate) or freeze for up to 6 months!

Prep Time 45 mins

Cook Time 20 mins

Calories 130.2 kcal

Protein 4g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Eating Well's Pumpkin Pie Crust

Whole Wheat Pastry Flour
All Purpose Flour
1/4 cup granulated sugar
1/2 teaspoon salt
Unsalted Butter
Reduced Fat Sour Cream
Canola Oil
Ice Water

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How to Make Eating Well's Pumpkin Pie Crust

Whisk together 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt in a large bowl.
Cut in 1/2 cup (1 stick) cold unsalted butter, using a pastry blender or your fingertips, until the mixture resembles coarse crumbs.
Add 1/2 cup sour cream and 2 tablespoons vegetable oil. Gently toss with a fork until just combined.
Gradually sprinkle in 2-4 tablespoons ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Don't overmix.
Gently knead the dough in the bowl a few times until it forms a cohesive ball. It will still be slightly crumbly.
Turn the dough out onto a lightly floured surface and knead a few more times until it holds together. Avoid over-kneading.
Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
Remove the dough from the refrigerator and let it stand at room temperature for 5 minutes to soften slightly.
On a lightly floured surface, roll the dough out between two sheets of parchment paper to a 13-inch circle.
Carefully peel off the top sheet of parchment paper.
Invert the dough and parchment paper into a 9-inch pie plate.
Peel off the remaining parchment paper.
Trim and crimp the edges of the crust, creating a decorative edge.
Pre-bake the crust for 10-12 minutes at 375°F (190°C) before adding your pumpkin pie filling. This prevents a soggy bottom.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

Fat

12g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Cuisine Preparation North American Pies And Tarts Desserts Crusts Pastry Dough 2

Frequently Asked Questions

How long does it take to make Eating Well's Pumpkin Pie Crust?

Eating Well's Pumpkin Pie Crust takes about 65 minutes from start to finish — roughly 45 minutes to prepare and 20 minutes to cook.

How many calories are in Eating Well's Pumpkin Pie Crust?

Eating Well's Pumpkin Pie Crust has approximately 130.2 calories per serving, with about 4 g protein, 4 g carbohydrates and 11 g fat.

What ingredients do I need for Eating Well's Pumpkin Pie Crust?

The key ingredients for Eating Well's Pumpkin Pie Crust are Whole Wheat Pastry Flour, All Purpose Flour, Sugar, Salt, Unsalted Butter, Reduced Fat Sour Cream. See the full list with measurements above.