Whole Wheat Pumpkin Pie

Whole Wheat Pumpkin Pie

November 10, 2020



Pie Crust:

  • 1 cup Cake Flour
  • ½ cup All Purpose
  • ½ cup Whole Wheat Flour
  • ½ tsp. Salt, Kosher
  • ¾ cup Butter, unsalted, cut into 1/3 inch chunks
  • 2 each Eggs, whole

Pumpkin Pie Filling:

  • 15 ounces Pumpkin Puree, Libby’s
  • ½ cup Sugar, Dark brown
  • 2 each Eggs, whole
  • ½ tsp. Cinnamon, ground
  • ½ tsp. Ginger, ground
  • ¼ tsp. Cloves, ground
  • ¼ tsp. Nutmeg, ground
  • 6 ounces Yogurt, Plain


  1. Pre heat oven to 325 degrees.
  2. Place the Pie filling in the pre baked pie crust
  3. Bake for 45-50 minutes. ( until the pie filling does not jiggle)

Pie Crust:

  1. In a standing mixer put all dry ingredients into the bowl and mix on low for 1 minute.
  2. Slowly incorporate butter. Make sure to wait 2-3 minutes until the next addition of butter.
  3. Add your eggs into the flour mixture. At this point your dough should stick together when pinching it. If not,
    then add in a tablespoon or two of water.
  4. Roll dough out on flat service using whole wheat flour. Make sure the dough is circular and larger than you need in order to fit the 10” pie pan.
  5. Place on pie pan and trim the edges. Save the trimmings to use for decoration on the pie.
  6. Pre bake at 400 degrees for 20 minutes.
    *Chef’s Note: make sure to put dried beans on parchment paper to place in the center of the pie crust.  This will allow the pie crust to stay flat and not rise.

Pumpkin Pie Filling:
In a large mixing bowl cream together all ingredients.

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