Pumpkin Pie – Lentils.org

Pumpkin Pie

  By lentilsorg      

July 17, 2015

.0 0
  • Prep: 25 Minutes
  • Cook: 1 Hour
  • 25 Minutes

    1 Hour

    1 Hour 25 Minutes

  • Yields: 1 pie (8 slices)


  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.


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


Nutrition Facts

Serving Size1 slice
Sodium240 mg
Potassium122 mg
Protein6 g
Cholesterol95 mg
Sugar37 g
Total Fat11 g
Saturated Fat5 g
Total Carbohydrates54 g
Dietary Fiber3 g