Pumpkin Pie with Wheat Germ Crust | Kretschmer Wheat Germ
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Pumpkin Pie with Wheat Germ Crust

Pumpkin Pie with Wheat Germ Crust

Nutrition Facts

Serving Size: 1 slice (115g)
Servings Per Recipe: 10
Amount Per Serving:
Calories 220
Calories From Fat 100
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 5g
  • Cholesterol 50mg 2%
  • Sodium 125mg 19%
  • Total Carbohydrate 26g 9%
  • Dietary Fiber 3g 20%
  • Sugars 11g
  • Protein 6g
  • Vitamin A 140% Vitamin C 4%
  • Calcium 8% Iron 10%
  • Vitamin E 20% Thiamin 10%
  • Folate 15% Phosphorus 15%
  • Magnesium 8% Zinc 8%

Thanksgiving just isn’t complete without a homemade pumpkin pie. By adding wheat germ and using whole wheat pastry flour, we’ve not only boosted the nutrients but added another tasty dimension to the crust. We’ve also reduced some of the saturated fat by substituting canola oil for some of the butter.

Serves 10


1/2 cup all-purpose flour

1/2 cup Kretschmer Honey Crunch Wheat Germ

1/2 cup whole wheat pastry flour

1/8 teaspoon salt

3 tablespoons cold unsalted butter, cut into small pieces

1/4 cup canola oil

1 to 3 tablespoons water

Pumpkin Filling:

2 large eggs

1 15-ounce can pumpkin puree

3/4 cup 2 percent evaporated milk

5 tablespoons pure maple syrup

1 3/4 teaspoons pumpkin pie spice

1/4 teaspoon salt

In medium bowl add flour, wheat germ, whole wheat pastry flour and salt. Stir to combine. Cut in butter using fingertips until mixture is crumbly and no big lumps of butter remain. Stir in canola oil and add water as needed to form dough into a ball.

Wrap dough in plastic wrap and freeze 15 minutes.

Meanwhile prepare filling. Preheat oven to 425° F. Beat eggs in large bowl. Stir in pumpkin, milk, maple syrup, pumpkin pie spice and salt. Set aside.

Remove dough from freezer. Roll dough between two pieces of parchment paper into a 12-inch circle. If dough cracks, pinch it together.

Remove top sheet of parchment. Place 9-inch glass pie plate on top of dough, rim side down, and flip over with dough and parchment. Peel back parchment and press dough into pie plate. Seal or patch cracks with extra dough pieces.

Trim dough to 1/2-inch overhang. Fold overhang under to create an even rim around the pie. Use fork tines to create design around pie rim. Poke bottom of crust with fork 4 or 5 times.

Pour filling into crust. Bake in preheated oven 15 minutes. After 5 minutes, place foil around pie edge to prevent burning. Reduce temperature after 15 minutes to 350° F and bake 30 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Recipe Type: 

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