Easy Pumpkin Pie

  • Cooking time35
  • Prep time25
  • Servings12
recipe image Easy Pumpkin Pie


  • 0.67 cup all-purpose flour
  • 0.67 cup whole wheat flour
  • 0.5 tsp. salt
  • 0.33 cup Becel® salted margarine sticks
  • 0.25 cup iced water
  • 1 Tbsp. 1% plain yogurt
  • 1 tsp. white vinegar
  • 1 can (398 g.) unsweetened pure pumpkin puree
  • 1 cup 1% evaporated milk
  • 1 egg
  • 2 egg whites
  • 0.67 cup firmly packed light brown sugar
  • 2 tsp. vanilla extract
  • 1.5 tsp. ground cinnamon
  • 0.5 tsp. ground nutmeg
  • 0.5 tsp. ground ginger
  • 1 pinch ground allspice
  • 1 pinch salt

  • Calories180
  • Total Fat6 g
  • Saturated Fat1.5 g
  • Trans Fat0 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat2.5 g
  • Cholesterol15 mg
  • Sodium190 mg
  • Total Carbs28 g
  • Dietary Fiber2 g
  • Sugars16 g
  • Protein5 g
  • Vitamin D1 mcg
  • Calcium95 mg
  • Iron1 mg
  • Potassium143 mg
  • Omega-30.3 g
  • Omega-61 g


Mix flours with salt in medium bowl. Cut in Becel® sticks with finger tips or two knives until large crumbs begin to form; set aside. Blend water, yogurt and vinegar with wire whisk. While stirring flour mixture with a fork, gradually add just enough water mixture to form dough. Shape into a ball, then wrap in plastic wrap. Flatten dough into a disc and chill at least 30 minutes. Blend pumpkin, evaporated milk, egg, egg whites, sugar, vanilla, spices and salt in medium bowl with wire whisk; set aside. Set oven rack on bottom shelf of oven. Preheat oven to 400°F (200°C). Roll dough between large pieces of plastic wrap forming 30cm circle.Discard top piece of plastic, then turn dough into pie plate. If dough is a little sticky, brush with flour. Trim dough, then fold overhanging dough so it meets the edge of the pie plate and crimp edges. Pour in filling, smoothing surface. Bake 15 minutes. Decrease oven temperature to 350°F (180°C) and continue baking 20 minutes or until center of pie is just set when wiggled. Cool completely on wire rack.