Pumpkin Pie with Walnut Crust
  • Crust
  • 1/2 cup walnut halves
  • 1/4cup all-purpose flour
  • 1/2cup whole-wheat pastry flour
  • 1/4cup natural cane sugar
  • 1/8teaspoon salt
  • 1/3cup vegetable oil
  • 1 1/2 tablespoons low-fat evaporated milkshaken before measuring
  • 1large egg whitefor brushing
  • Filling
  • 1/3cup natural cane sugar
  • 115-ounce can pumpkin puree
  • 1/3cup pure maple syrup
  • 1/4teaspoon salt
  • 3/4teaspoon ground ginger
  • 2teaspoons ground cinnamon
  • 1cup low-fat evaporated milkshaken before measuring
  • 1large egg white
  • 1large whole egg
  • Orange Whipped Topping (Makes 1 cup)
  • 6ounces (half of a 12.3-oz. aseptic package) silken extra-firm tofudrained
  • 1/3cup low-fat plain yogurt
  • 2tablespoons pure maple syrup
  • 1/2 teaspoon orange zestfreshly grated
  1. To make Orange Whipped Topping: Combine all topping ingredients in a food processor and puree until smooth. Cover and refrigerate. (It will thicken when cooled.)
  2. To make crust: Preheat oven to 350˚. Toast walnuts on a baking sheet until fragrant, 10-15 minutes. Cool. Place walnuts, flours, sugar, and salt in a food processor and process until nuts are finely ground. In a small bowl, whisk together oil and evaporated milk until smooth. Drizzle oil mixture into nut mixture while pulsing the food processor. Process until just combined. Cover and refrigerate for at least 2 hours or overnight.
  3. Oil and flour a deep 9-inch pie plate, tapping out excess flour. Press crust evenly into bottom and sides of pie plate (do not press onto rim). Prick all over with a fork. Bake on middle rack until edges are lightly browned and crust is firm, 25-35 minutes. Pass egg white through a strainer, shaking to leave the thick part behind. Mix with a pinch of salt, then liberally brush crust with egg white. Return to oven until crust has a sheen and egg white is dry, 5- 7 minutes. (This will help the crust stay firm when adding pumpkin mixture.) Cool completely, about 40 minutes.
  4. To make filling: Combine sugar, pumpkin, maple syrup, salt, ginger, and cinnamon in a food processor. Puree until smooth. Add milk, egg white, and whole egg. Process just until smooth. Pour pumpkin mixture into cooled crust. Bake at 350˚ on middle rack until center no longer wiggles when pie is lightly shaken, about 1 hour. Cool completely. Serve each slice with a spoonful of whipped topping.
Recipe Notes
Nutrition Facts
Pumpkin Pie with Walnut Crust
Amount Per Serving
Calories 216
% Daily Value*
Cholesterol 22mg 7%
Sodium 126mg 5%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (with 1 tablespoon topping): 216 cal, 42% fat cal, 10g fat, 1g sat fat, 22mg chol, 5g protein, 27g carb, 2g fiber, 126mg sodium