Golden Pumpkin Pie

star rating (12) rate this recipe »
Recipe photo

Golden Pumpkin Pie

star rating (12) rate this recipe »
Published prior to 2008

If roast turkey is America’s signature Thanksgiving entrée, then surely pumpkin pie is that holiday’s must-have dessert. Pumpkins are native to the New World, and the Pilgrims made good use of them in those early lean years around what is now Plymouth, Massachusetts. In fact, the first Thanksgiving dinner, in 1621, featured pumpkin pudding baked in a hollowed-out pumpkin shell—the precursor of today’s pie.
Since pumpkin is such a rich, earthy flavor, we enjoy making this deep-gold pie in a crust to match: one made from whole wheat and oats, with a touch of cinnamon.
This recipe comes from King Arthur Flour Whole Grain Baking, featuring delicious recipes using nutritious whole grains. It’s the biggest, most comprehensive whole-grain baking book on the market today.

2/3 cup (2 1/4 ounces) old-fashioned or quick rolled oats, ground for 30 seconds  in a food processor
1/3 cup (1 1/2 ounces) King Arthur whole wheat flour, traditional or white whole  wheat
1/3 cup (1 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (1 ounce) brown sugar, firmly packed
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons (3 ounces) cold unsalted butter, cut into small cubes
3 to 4 tablespoons (1 1/2 to 2 ounces) cold milk or half and half

a scant 2 cups (15-ounce can) puréed pumpkin
3 large eggs
1 cup (8 ounces) half and half or light cream
3/4 cup (9 ounces) honey
1 tablespoon (1/2 ounce) melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons dark or spiced rum, optional

To make the crust: In a medium-sized bowl, whisk together the oats, flours, sugar, cinnamon, and salt. Cut the butter into small cubes, and work it into the dry ingredients (using your fingers, a pastry blender or fork, or a mixer) until the dough is unevenly crumbly. Sprinkle in the milk, continuing to mix until the dough is cohesive. Grab a handful; if it holds together willingly, and doesn’t seem at all dry or crumbly, you’ve added enough liquid.

Shape the dough into a disk. Roll its edges along a floured work surface (as though the disk were a wheel), in order to smooth them out. Pat the disk till it’s about 1" thick, wrap it in plastic wrap, and refrigerate overnight, or for up to 3 days.

Remove the dough from the refrigerator. Allow it to warm a bit and become flexible, 15 to 30 minutes. Flour your work surface, and roll the dough into a 12" circle. It may crack a bit around the edge; that’s OK. Just patch the crust once it’s in the pan. Transfer the dough to a regular (not deep-dish) 9" pie pan that’s at least 1 ¼" deep. Trim and crimp the edges, making a tall crimp. Place the crust in the refrigerator to chill while you prepare the filling. Preheat the oven to 425°F.

To make the filling: In a large bowl, mix together all of the filling ingredients until smooth.

To assemble and bake the pie: Remove the crust from the refrigerator. Pour in the filling. Cover the edge of the crust with a crust shield, or aluminum foil. Place the pie on the bottom rack of your oven, and bake it for 15 minutes. Reduce the oven temperature to 350°F, move the pie to the middle rack, and bake for an additional 35 minutes, or until the temperature at the center is at least 170°F, and a knife inserted 1" from the edge comes out moist, but clean. Remove the pie from the oven, and cool to room temperature (or chill) before serving. Serve with whipped cream, if desired.
Yield: 1 pie, about 8 to 10 servings.


1 2  All  
  • star rating 01/27/2012
  • OldGringo from KAF Community
  • This is the best pumpkin pie I have ever tasted, and it's not difficult to make. An interesting alteration is to spread a thin layer of almond pastry filling on the bottom of the shell before you add the filling.
  • star rating 11/26/2011
  • thune from KAF Community
  • This was just awful. I really had high hopes for this one. I was excited to try the recipe because it was so different, but the flavor and texture were bad. The honey flavor was overwhelming, and I think the lack of evaporated milk made it mealy instead of smooth. I didn't care for the crust either. There's no need to include whole wheat flour just to make it "healthier." It's pie, for heaven's sake! I had to take this one off the dessert table at Thanksgiving so I didn't ruin my rep as the family baker.
    I'm sorry to hear that this one didn't make the grade. I believe the following recipe may be more suited to your tastes as it has a dense custard-like structure: ~Amy
  • star rating 11/15/2011
  • sohn from KAF Community
  • My pie is still cooking--but is it supposed to "soupy" after the 15 min mark at 425? I used Trader Joe's Organic Pumpkin, which was very loose. With all the half/half, honey, etc., the mixture was all liquid. Will it set in the next 1/2 hr? The pie should set up for you and if you have trouble getting it to fully bake, you may want to consider checking your oven temperature to make sure it is accurate. ~Amy
  • star rating 11/25/2010
  • londongavchick from KAF Community
  • I used the "Pumpkin Pie" recipe from this site for the filling, but the crust from this recipe. The combination was excellent. I love the subtle flavor of the cinnamon and nuttiness of the pie and it was very easy to make, especially since it did not require blind baking before filling. I got rave reviews after taking this to thanksgiving this year.
  • star rating 11/20/2010
  • Angelica P. from California
  • This was delicious! I made it for my high school club potluck, and all my friends loved it! Even our teacher, a veteran of pumpkin pies, said this was amazing, especially for a first attempt. I used a locally grown Fairytale pumpkin and the pie turned out a beautiful dark orange, almost red color ;D I had thought the foil ring was unnecessary, so I had omitted it, and what a mistake! As I was checking up on my pie, I realized the crust was browning fairly quickly and the filling was no where near set. It was a real struggle to crimp the foil onto a pie still in the oven, but I managed to get it on there. Lesson learned: don't ignore tips--they can be necessary! When I made the filling, I used 1/2 C honey, and added enough agave nectar to reach the 2/3 C line, and my mom really appreciated the less-sweet taste [she doesn't like sweet things in general]. I do have a question though. Why do you use honey in the filling? Is it mainly for flavor, or do the properties of honey change the texture of the filling? Would it be possible to use granulated, or maybe brown sugar instead?
    Have you considered maple syrup? That adds a real New England flair to the pumpkin pie! This recipe was tested with liquid sweeteners. Replacing the liquid sweetener with brown sugar is not a change we recommend. Irene @ KAF
  • star rating 04/23/2010
  • Joe Haggins from Los Angeles,California
  • Best pumpkin pie I have ever had!
  • star rating 01/24/2010
  • Roxanne from Eugene OR
  • This really is great recipe. I have made it for Thanksgiving dinner two years in a row. The crust is wonderful, it is crisp and very sturdy. It is also a great way to use up some honey as my husband is a beekeeper.
  • star rating 11/28/2009
  • Jacque from Rockwall, TX
  • Delicious and healthy. I did add 1/4 tsp or so of cloves because I love the spicewith pumpkin. The filling is light and the crust was crispy. The honey gives a light sweet natural flavor.
  • star rating 11/27/2009
  • Jackie Watkins from Springfield, MO
  • I made this using the last of my roasted pumpkin puree instead of canned, being certain to squeeze out the excess water first. The flavor complexity of this pie is astounding. It was as if I had never experienced pumpkin pie before this. The crust and the custard both baked up perfectly. No sogginess, no cracking, no burning. I am now determined to grow my own sugar pumpkins so I'll have a good supply of fresh puree for next year.
  • star rating 10/09/2009
  • Janey from Arlington
  • In a no-holds-barred 5-recipe cake fight, including other King Arthur contenders, this pie came out on top. It is just spectacular: rich, spicy, creamy, the perfect taste of honey, not too much ginger. My Thanksgiving pick for sure.
1 2  All