Pumpkin Pie with Whole Wheat Crust

Pumpkin Pie Whole Wheat Crust Thanksgiving

With cinnamon, nutmeg, and pure pumpkin puree, this pumpkin pie is sure to become a Thanksgiving favorite.

Pumpkin Pie with Whole Wheat Crust

Prep time | 
Cook time | 
Total time | 
Serves: 9 servings


Ingredients for Pie Crust:
  • 1 cup quick-cooking old-fashioned oats
  • 1 cup whole wheat flour
  • ¼ cup ground raw almonds
  • 1 Tbsp. maple syrup (or raw honey)
  • ¼ tsp. sea salt
  • 3 Tbsp. coconut oil
  • 1 Tbsp. water
Ingredients for Pumpkin Pie:
  • 1 (15 oz) can pumpkin puree
  • 2 large eggs, lightly beaten
  • 1 tsp. pure vanilla extract
  • ¼ cup maple syrup (or raw honey)
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. sea salt
  • ⅔ cup evaporated nonfat milk


For Pie Crust:
  1. Preheat oven to 425° F.
  2. Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.
  3. Add oil to oat mixture; mix well. If needed, add water to hold mixture together.
  4. Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.
For Pie:
  1. Reduce oven temperature to 350° F.
  2. Combine pumpkin, eggs, vanilla, and maple syrup in a medium bowl; mix well.
  3. Add cinnamon, nutmeg, salt, and milk; mix until just blended.
  4. Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.


Nutritional Information (per serving):
Calories: 212
Total Fat: 8 g
Saturated Fat: 5 g
Cholesterol: 42 mg
Sodium: 168 mg
Carbohydrates: 30 g
Fiber: 5 g
Sugars: 11 g
Protein: 7 g


2 Yellows