It’s time for pie! The perfect finish to any low sodium Holiday meal is a nice slice of low sodium pumpkin pie. I personally subjected my wife, our children, and myself to trying several combinations of crusts and fillings so we could provide the best recipe we found for you. I know, it was an effort, but we pulled through! Nothing says Thanksgiving more than a pumpkin pie. Although, funny, the pumpkin pie didn’t actually become part of the Thanksgiving Dinner until the early 19th Century (thanks Wikipedia!)
Growing up, it depended on who made the pie in our house as to what type of crust we would have. My dad would make pie crusts from scratch. My mom favored the time saving benefit of store bought. I am including the recipe for a scratch pie crust in the pie recipe below, but if you want to go the store bought route, Trader Joe’s Gourmet Pie Crusts have only 45 mg of sodium per 1/8th of a pie slice. It is the lowest sodium store bought I could find.
The other salt problem to hack is the cream cheese that is mixed into the filling. The lowest sodium I have found is Nancy’s Organic at 35 mg per 2 tablespoons. I put the link after the recipe. If you can’t find a low sodium solution of cream cheese, Neufchatel is a great alternative (make sure to still check labels for the lowest sodium amount). Finally, Marscapone cheese is a wonderful alternate. Bel Gioso’s brand is fairly easily found, and is only 16 mg of sodium per ounce, and is what I use in this recipe.
Here is my recipe for low sodium pumpkin pie:
- For the Crust
- 1 1/4 cup all-purpose flour
- 1 tsp Cider Vinegar the secret to flaky crust!
- 3 Tbsp ice water
- 7 Tbsp of very cold unsalted butter diced into small pieces
- For the Filling
- 8 oz Marscapone cheese - softened
- 2 cups canned pumpkin - mashed
- 1 cup sugar
- 1 egg plus 2 egg yolks
- 1 cup milk
- 1/4 cup room temperature or melted unsalted butter 1/2 stick
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground clove
- 1/2 tsp ground nutmeg
For the Crust
Break out your blending gadget of choice: Hand mixer with large bowl, Food Processor, or Stand Mixer.
Mix flour and butter by pulsing it in your mixer of choice.
Add the vinegar and ice water, 1/2 tablespoon at a time, until dough forms into a ball.
Gather up and form into a round disc.
Cover and refrigerate dough for 30 minutes before rolling out.
Roll dough out on a lightly floured surface into a 10-inch circle.
Place dough in pie plate and press it into into place.
Trim the edges and crimp for a decorative crust.
Preheat your oven to 350 degrees F.
Cover the dough with aluminum foil and weigh down the foil with pie weights or 2 pounds of dried beans to keep the dough from puffing up in the baking and bake the pie crust for 10 minutes.
Uncover the crust and cook the crust for 10 more minutes to set the crust.
For the Filling
In a large mixing bowl,Marscapone and pumpkin with a hand mixer until combined.
Add sugar and salt, egg, yolks, milk, and melted butter, and beat until combined.
Finally, add the vanilla, cinnamon, ginger, cloves, and nutmeg and beat until fully smooth.
Pour the mixture into the warm pie crust and bake at 350 degrees F. for 1 hour or until center is completely set and crust is golden brown.