Mix in the Dish Pumpkin Pie [With Video Instructions]

Do you love pie? We do too! Unfortunately, homemade pie crust can be tough to make, especially if you’re short on counter space and hate cleaning up all the flour that covers your kitchen after rolling out pie dough. If you’d like a homemade pumpkin pie this Thanksgiving but don’t want all the extra work, try out our version. We’re loving this “mix in the dish” pie crust because it’s simple and you can make it right your pie plate, no chilling required. No muss, no fuss, no problem!

This flaky crust can be used for any pie, however, we love it most with creamy pumpkin filling. This lightened-up pumpkin pie cooks up in one hour, with just 10 minutes of prep time, giving you more time to spend with friends and family this holiday!

Crust Ingredients

• 1 cup all purpose flour
• 1/2 cup almond flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/3 cup melted coconut oil (or butter)
• 1-3 tablespoons milk (dairy or non-dairy)

Crust Instructions

Preheat oven to 375 F.

Mix the dry ingredients together in a 9/9.5″ pie dish using a whisk or a fork. Pour in the oil or butter and mix until fully combined. If your dough looks too wet at this point add 1/4 cup of flour. Next add in the milk. Start by using one tablespoon of milk and mix. You should be able to squeeze the dough together and have it stick but not stick to your hands. Add more milk one tablespoon at a time.

Press the dough into the pan and up the sides to form the crust. The crust should be 1/4″ thick and as close to the top of the lip on your pie dish as possible. You can crimp the top edge, flatten it, or make designs using a fork or knife. Unlike a traditionally rolled crust this won’t shrink or puff up as it bakes which means you don’t need to prebake it with a foil cover and pie weights.

Prebake the crust for 6 minutes at 375 F. While that is baking, start making your filling. After removing the crust from the oven turn down the heat to 350 F.

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Pumpkin Pie Filling

• 22 ounces of pumpkin puree (1 1/2 cans of pumpkin)
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 3/4 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 tablespoons corn starch (or tapioca starch)
• 1/4 teaspoon fresh cracked black pepper (can omit)

Filling and Baking Instructions 

Whisk all ingredients together in a bowl until smooth. Pour into prebaked crust and smooth out the top.

Make sure oven has been turned down to 350 F. Bake for 55-60 minutes. If the crust starts to brown too quickly, make a foil ring to cover just the crust. The top of the pie should look evenly darker than the raw filling and be slightly firm to the touch. It might have some jiggle at the center but it will continue to set as it cools.

Let your pie fully cool, uncovered, on a wire rack. For best texture and taste cover your cooled pie and refrigerate overnight.

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Tips

The filling won’t settle as it bakes. How it looks prebaked is how it will look baked. Make it as smooth as possible or add some flair with fun designs. You could also top with nuts, crumbled crust, a sifted sprinkle of more pumpkin pie spice, a meringue, or whipped cream!

You may have extra filling depending on how tall you made your crust sides. The filling bakes beautifully in small ramekins or single-serve oven safe glass dishes.

Nutrient information provided using Lose It! App

Mix in the Dish Pumpkin Pie 

Servings 8 | 302 Calories per Serving (using oatmilk)

43.6 g carbohydrate; 3.9 g protein; 18.3 g sugar; 13.2 g fat; 2.9 g fiber; 444.8 mg sodium