Pumpkin Pie

Just in time for the holidays! This recipe yields one 9-inch pie and differs from the standard variety in a couple of ways. First, since both evaporated milk and sweetened condensed milk have too much sodium, I used plain low fat milk instead. Because of this, you will notice the filling has a slightly less creamy texture than traditional pumpkin pie – something my beloved mother was quick to point out (thanks Mom). Second, I used a combination of sugar and honey, rather than sugar alone. I feel the honey lends a more earthy sweetness to the pie and helps bring the subtle flavor of the pumpkin to the forefront. All I know is, my family’s gonna be woofing this down tonight. It is their absolute favorite dessert. Salt free or not.

Serves 12.



SODIUM CONTENT: 22.5 mg per serving

INGREDIENTS

CRUST:
1 1/3 c. all-purpose flour
1/4 c. sugar
5 T. unsalted butter
3 T. vegetable shortening
3-4 T. cold water

FILLING:
1 15-oz. can pure pumpkin
1/2 c. sugar
1/2 c. honey
2 eggs
3/4 c. lowfat milk
1 t. pure vanilla extract
1 t. ground cinnamon
1/2 t. ground ginger
1/8 t. ground cloves

DIRECTIONS

Preheat the oven to 425 degrees.

To make the crust, measure the flour and sugar into a mixing bowl, then whisk to combine. Add the butter and shortening, then using your hands, work them into the dry mixture until you have a soft dry crumb. Add 3 T. water and incorporate using your hands. If the dough is still too dry, add additional water 1/2 teaspoon at a time. Once a solid dough has formed, flour your countertop and place the dough on the counter. Flour your rolling pin and slowly begin to roll out the dough, adding a light dusting of flour to dough and pin as needed. Roll dough out to a round of about 1/4 inch thickness (or thinner, depending upon your own preference). Ever so gently, lift the dough from the counter and move it to your pie plate or pan. Gently mend cracks by filling with dough and pressing gently. Use a sharp knife to go around pan edge and trim off excess. Set aside.

Into a clean mixing bowl measure all ingredients for the filling, and then mix well to combine. Pour the filling into the crust. Place pie on a baking sheet. Place sheet on the lower rack in oven and bake for 15 minutes. Reduce heat to 350 degrees and continue baking 40-50 minutes. Remove from oven and place on a wire rack to cool. Cool completely before cutting. Serve with whipped cream if desired.

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3 Responses to Pumpkin Pie

  1. Pingback: The Daily Dish » Blog Archive » Baking without salt.

  2. Stephanie says:

    First off – Great site! Just had to turn low/no-sodium recently and have been searching for a good recipe and information site!

    Second, could you substitute something like almond milk for the low-fat to give the creamer texture, but keep low sodium??

    • Christy says:

      Hey Stephanie! Glad you found the site! Yes, you can totally substitute any nondairy milk for the regular. I make my pumpkin pies exclusively vegan now and follow this recipe, eliminating the salt. Hope this helps! Best wishes to you, Christy

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