Low Sodium Pumpkin Pie Recipe
Low sodium pumpkin pie with cornbread crust has all the cozy flavors of traditional pumpkin pie, but without all the sodium, fat, and sugar.
Ingredients
Crust:
- 1 1/2 cup all purpose flour1 (fluffed and level)
- 3/4 cup yellow cornmeal (NOT the cornmeal mix)
- 2 tablespoon Swerve brown sugar replacement
- 4 tablespoons unsalted butter (chilled)
- 1 tablespoon apple cider vinegar
- 5 tablespoons water (iced - add more as needed)
Pumpkin Filling:
- 1 29 oz. can pumpkin puree (NOT the pre-made pie filling)
- 3 eggs
- 1/3 cup Silk coconut milk
- 1 1/2 cups non-fat Greek yogurt (plain or vanilla)
- 1 egg yolk (save egg white for crust egg wash)
- 3/4 cup Swerve brown sugar replacement (packed)
- 1 tablespoon ground cinnamon (I like the roasted cinnamon)
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves (Be careful with the cloves they can be very strong if you use too much.)
- 1/2 teaspoon ground allspice
- 2 teaspoon vanilla extract
Optional - replaces spices above
- 2 1/2 tablespoons Pumpkin pie pre-mixed spice blend5 (replaces spices above)
Preparation
Crust-
- Preheat oven to 425°F degrees. Shred very cold (almost frozen) unsalted butter with large hole shredder. Whisk separated egg white and 1 tablespoon water for an egg wash and set aside.
- Whisk the cornmeal, flour, and “sugar” in a large bowl. Using a pastry blender, cut the cold, shredded unsalted butter into the flour mixture until it resembles pebbly crumbs. Add the vinegar and 4 tablespoons iced water. Mixing thoroughly, enough water has been added when you have a mixture that can be formed into a ball. Add about 2 tablespoons at a time until when pressed, the dough doesn’t crumble. Dough should be dry, soft and pliable, not crumbly or sticky.
- Lightly flour a pastry mat, roll the dough out2 to 10”+ for a 9” pan. Flip the mat over on the pan and separate dough from mat with a pastry scraper or spatula. Being a drier dough it may tear easily but it also patches easily.4
- After laying the dough in the pan, gently lift and press to form to the sides of the pan. Be sure dough is over the edges of the pan to lessen shrinking in as it bakes. Pinch your top edges and prick the crust all over with a fork. Brush egg wash all over dough.
- Bake at 425°F for 8-10 minutes or until it is just barely beginning to brown. Remove from oven and set aside.
For the filling-
- While the dough is par-baking. In a large bowl, beat the pumpkin puree, eggs and the egg yolk.
- Add the yogurt, coconut milk and “sugar”, then beat in the spices and vanilla. Beat until the mixture is smooth with no lumps. Taste a bit to make sure it is spiced enough for you. If not, add a bit more of what you like. This will be the last chance to adjust
- Scrape and pour into the prepared pie crust.3
- Bake at 425°F for 10 minutes. Turning the heat down to 300°F, bake for about 40 minutes, until the filling is almost set. A knife inserted at center should come out almost clean, with just a few moist smear on it. The center of the pie should be slightly jiggly. It will set up as it cools. Remove to cooling rack.
- Refrigerate room temperature pie to finish setting. It can then be served either at room temp or chilled.
- Serve with whipped cream and crushed pecans. Enjoy!🤭
Notes ______________________________________________
- White whole wheat flour may be used instead.
- I used plastic wrap on top to stop dough sticking to rolling pin.
- If you feel the edges are browning to quickly, loosely wrap edges with foil strips. Remove after about 30 minutes baking.
- If butter starts melting when working the dough, chill in freezer or fridge for a few minutes. It is important the butter is not melted to create a flaky crust.
- I have not used this pre-mix yet as I prefer to mix my own, to enhance my favorite flavored spices.
Utensils & special ingredients used
I use, own and recommend these products and ingredients used in this recipe and I may earn commissions from qualifying purchases.
Nutrition
Serving: 8 slicesCalories: 294kcal (15%)Carbohydrates: 59g (20%)Protein: 10g (20%)Fat: 8.6g (13%)Saturated Fat: 4.4g (28%)Cholesterol: 109mg (36%)Sodium: 47mg (2%)Potassium: 387mg (11%)Fiber: 4.1g (17%)Sugar: 6.8g (8%)Calcium: 129mg (13%)Iron: 3.7mg (21%)
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please understand that not everyone’s sodium and dietary requirements are the same, therefore some recipes may be higher than you’re allowed.
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