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Pumpkin Pie

  • RECIPE MAKES: 8 servings
  • PREP TIME: 50 minutes
  • COOK TIME: Bake Time: 30 minutes


  • 1 3 ⁄4 cups low protein all-purpose baking mix (plus extra for dusting)
  • 1/2 stick of butter, unsalted, softened
  • 3 Tbsp sugar, divided
  • 1/2 cup water, cold


  • 1 1 ⁄2 cups pumpkin, fresh, peeled, deseeded, chopped
  • 2 Tbsp brown sugar, unpacked
  • 1 tsp pumpkin pie spice
  • 1 Tbsp honey
  • 6 Tbsp butter, unsalted, softened at room temperature, divided
  • 4 Tbsp sugar
  • 1 cup low protein all-purpose baking mix
  • 1 tsp baking powder
  • 1/3 cup almond milk, unsweetened
  • 1 tsp vanilla extract
  • 1 tsp low protein egg replacer

Preheat an oven to 400°F.

For the crust:

1 Combine 1 ¾ cups low protein baking mix, 1/2 stick butter and 2 Tbsp sugar in a large bowl with your hands until a coarse texture is achieved.

2 Make a well in the middle of the flour mixture and add water. Combine gently with your hands until forming a ball of dough.

3 Leave to rest for 10 minutes.

4 Dust a clean work surface with low protein baking mix and knead dough for a minute until smooth.

5 Roll dough out with a rolling pin to an 11-inch circle. Use the rolling pin to lift the dough into a 9-inch parchment paper-lined pie dish, making sure to press down on the edges.

6 Cut excess dough off the sides of the pie dish, and prick the dough base all over with a fork.

7 Spoon remaining 1 Tbsp of sugar over the base of the dough.

For the filling:

1 Combine pumpkin, brown sugar, pumpkin pie spice, honey and 2 Tbsp butter in a medium-sized saucepan; and cook over medium heat for 15 minutes or until the pumpkin is soft.

2 Blend until smooth.

3 In a separate bowl, cream together sugar and remaining 4 Tbsp butter.

4 Add low protein baking mix and baking powder; rubbing together with your fingertips until it resembles breadcrumbs.

5 In another bowl combine almond milk, vanilla and egg replacer.

6 Add almond milk mixture to the dry mixture, stirring until well combined.

7 Add pumpkin mixture and stir until well combined.

8 Pour pumpkin mixture into the uncooked pie crust and bake for 30 minutes in preheated oven.

9 Remove from oven, cool, and serve


Calories 350 | Protein 0.9 g | Phenylalanine 33 mg

  • (see left for all ingredients)