Whole Wheat Crust Pumpkin Pie

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
For Crust Mix:1 Cup sifted stone ground whole wheat flour1/2 Cup sifted stone ground whole wheat pastry flour1 packet of Sweet and Low (or your favorite substitute)1/2 tsp saltFor Pie Filling:Libby's Pumpkin Pie Filling1 1/2 cup sugar (again I use substitutes either Sweet and Low or Equal).1tsp salt2 tsp ground cinnamon1 tsp ginver1/2 tsp cloves1/4 cup egg substitute 2 cans Fat free CARNATION Evorated Milk
Directions
Whole Wheat Pumpkin Pie
For Crust Mix:
1 Cup sifted stone ground whole wheat flour
1/2 Cup sifted stone ground whole wheat pastry flour
1 packet of Sweet and Low (or your favorite substitute)
1/2 tsp salt
Sift together
Cut in 1/2 Cup of "I Can't Believe it's Not Butter Light" until pea-size.
Sprinkle 4-5 Tb cold fat free milk over mixture, 1 Tb at a time, tossing with a fork after each addition, till moistened just enough to hold together. Not too sticky! Add less or more as needed.
Quickly form into ball, working dough as little as possible. Roll smooth turning often.
Lay pin over pie plate and carefully unroll pastry.
Whole wheat pastry tends to split and break more than white flour pastry. You may have to do a little gentle patching. Don't worry, flute the edge nicely and no one will know.

Pie Filling:
Libby's Pumpkin Pie Filling
1 1/2 cup sugar
1tsp salt
2 tsp ground cinnamon
1 tsp ginver
1/2 tsp cloves
1/4 cup egg substitute
2 cans Fat free CARNATION Evorated Milk
2 whole wheat pie crusts for 2 pies

Bake in the oven for 45 mins or until done.
Yields 2 pies.

ENJOY your low carb, low calorie alternative!


Number of Servings: 1

Recipe submitted by SparkPeople user ERINODONNELL.

Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 414.8
  • Total Fat: 8.5 g
  • Cholesterol: 0.6 mg
  • Sodium: 316.0 mg
  • Total Carbs: 71.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 16.4 g

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