Recipe: Pumpkin Pie With Whole Wheat Pecan Crust

Try this delicious — and healthier — dessert during this holiday season.

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Pumpkin pie this delicious shouldn’t be reserved just for Thanksgiving. Pie pumpkins are easy to work with and add a fresh and toasty taste to the classic pumpkin pie. The whole-wheat pecan crust is truly unique and is sure to become a new tradition. Make this for your next holiday gathering and your friends and family will smile.


Pie Filling
2 cups roasted, pureed pumpkin (see note)
2 large eggs
1 cup ricotta cheese
¾ cup 2% evaporated milk
½ cup brown sugar
¼ cup real Grade A or B maple syrup
1 teaspoon real vanilla extract
1 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves

Note: To roast a pie pumpkin: cut in half, remove seeds, roast at 425 degrees for 30 minutes or until soft. Scoop flesh out and let cool. Canned pumpkin puree can be substituted.

Pie Crust
1 ½ cup whole-wheat pastry flour
½ cup all-purpose baking flour
½ cup toasted pecans (see note)
1 ½ tablespoons brown sugar
½ teaspoon salt
¾ cup cold coconut oil (see note)
6-8 tablespoons ice water
Note: Toast pecans on a baking sheet at 350 degrees for 7-8 minutes. Let cool completely before using. Butter may also be used in place of the coconut oil.


Pie Crust
In a food processor, pulse the pecans until they turn into fine pieces. Add the flour, sugar and salt and pulse to combine with the pecans. Add the cold coconut oil and pulse until it forms into small crumbles with the flour-pecan mixture. Add the water 1 tablespoon at a time, until the dough forms into a ball. For best results, wrap the dough in plastic wrap and let sit in fridge for 60 minutes. Press dough into a 9-inch pie pan — this makes a super thick and hearty pie crust. Bevel the edges of the dough for the classic crust “look.”

Pie Filling
Combine all ingredients, except for the pumpkin in a food processor until smooth. Then add the pumpkin and mix until combined. Alternatively, a hand mixer can be used.

Spoon the mixture into the pie crust and bake for 15 minutes at 425 degrees. Lower the temperature to 350 degrees and bake for 40-50 minutes, until you can shake the pie pan and the pie doesn’t jiggle. If the crust or top of the pie starts to brown, cover with foil (don’t let the foil touch the pumpkin mixture).

Let cool completely before serving.

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