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Recipe by

Lentils.org

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Pumpkin Pie

Prep Time: 25 Minutes

Total time: 1 Hour 25 Minutes

Servings: 1 pie (8 slices)

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    Pastry for a single crust pie

    1/4 cup (60 mL) split red lentils

    1 14oz (398 mL) can pumpkin purée

    3/4 cup (175 mL) half & half, evaporated 2% milk or whipping cream

    1/2 cup (125 mL) sugar

    1/2 cup (125 mL) packed brown sugar

    3 large eggs

    1 Tbsp (15 mL) molasses (optional)

    1 tsp(5 mL) vanilla

    1 tsp(5 mL) cinnamon

    1/2 tsp(2 mL) ground ginger

    1/4 tsp(1 mL) ground allspice

    pinch nutmeg (optional)

    pinch salt

Directions

  1. Preheat the oven to 350°F. Line a pie plate with pastry, trim and crimp the edge. Refrigerate while you make the filling
  2. Put the lentils into a small saucepan and add enough water to cover by about an inch. Bring to a simmer and cook for about 12 minutes, or until very soft. Drain well and set aside to cool.
  3. In the bowl of a food processor, combine the lentils, pumpkin, cream, sugars, eggs, molasses, vanilla, spices, and salt; pulse until smooth. Pour mixture into the crust.
  4. Bake for 50-60 minutes until the filling is set but still just a little wobbly in the middle and the crust is golden. If the crust is browning too quickly, cover the pie lightly with a sheet of foil as it bakes. Cool completely in the pan on a wire rack.

Nutritional Information

  • Serving Size: 1 slice
  • Per serving:
  • Calories 330
  • Total Fat 11 g
  • Saturated Fat 5 g
  • Cholesterol 95 mg
  • Carbohydrates 54 g
  • Dietary Fibre 3 g
  • Sugar 37 g
  • Protein 6 g
  • Sodium 240 mg
  • Potassium 122 mg
  • Folate 27 mcg

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