UA Cooperative Extension - Nutrition Network

Pumpkin Pie with Mesquite Flour Crust

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November 18, 2015

  • Prep: 1 hr
  • Cook: 1 hr
  • 1 hr

    1 hr

    2 hrs

  • Yields: 12

Ingredients

Crust Ingredients

1 cup mesquite flour

1/2 cup ground almonds (optional)

1/4 cup all-purpose or whole wheat flour

1/2 tbsp brown sugar

1/2 cup unsalted butter, cubed

2-4 tbsp cold water

Pumpkin Pie Filling

3 large eggs

2/3 cup brown sugar

2 cups pumpkin puree, canned or homemade

1/2 cup Greek yogurt or low-fat sour cream

2 tsp pumpkin pie spice mix (or 1/2 teaspoon each of ground cinnamon, ginger, and nutmeg, and 1/4 teaspoon each of ground clove and cardamom)

1/4 tsp salt

Directions

Wash hands well with soap and warm water.

In a medium bowl, mix together mesquite flour, almonds (if using any), wheat flour, and sugar. Add butter, rubbing it into the mixture using your fingertips, or using a food processor, until it looks like bread crumbs.

Add water little by little, as needed, gently mixing it until it forms a dough. It’s ok if it’s still a little crumbly.

On a flat surface, place dough on a floured piece of parchment paper. Roll it out with a floured rolling pin until it’s 10 to 11-inches in diameter.

Carefully place it over a 9-inch pie pan, press it lightly against the pan and trim off excess dough around the edges. Chill crust in the fridge for 1 hour or 20 minutes in the freezer.

Preheat oven at 350 °F.

In a medium bowl, beat eggs and sugar with a hand mixer, whisk or fork.

Add pumpkin, yogurt, spice mix and salt. Mix well until everything is completely incorporated. The mixture should not look too lumpy. Pour mixture over unbaked pie crust.

Bake for 50-60 minutes or until crust is golden brown and filling is puffed up and not too jiggly. Half way through baking check to see if crust edge isn’t getting too brown; if so, cover it with foil to prevent burning it.

Remove from oven and let it cool for a couple of hours for filling to set in.

Serve with whipped cream, vanilla Greek yogurt or by itself.

Refrigerate left overs. May keep in the fridge for up to one week.

USDA is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program - SNAP. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities. Persons with a disability may request a reasonable accommodation, such as a sign language interpreter, by contacting The University of Arizona Disability Resource Center at 520-621-3268 or drc-info@email.arizona.edu. To request an ASL interpreter, visit http://drc.arizona.edu/about/request-interpreter.. Requests should be made as early as possible to allow time to arrange the accommodation. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.

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Nutrition Facts

Serving Size1 slice
Calories180
Sodium75mg
Iron1mg
Protein5g
Cholesterol55mg
Total Fat7g
Saturated Fat3g
Folate10mcg
Calcium48mg
Percent calories from fat38
Total Carbohydrates24g
Dietary Fiber4g