Healthy Pumpkin Pie with Fermented Crust & Refined Sugar-Free Filling | Probiotic Topping (VIDEO)

Pumpkin pie is a classic dessert that graces many tables during the fall season, especially around Thanksgiving. Its warm spices and creamy filling evoke comfort, nostalgia, and the joy of holiday gatherings. But what if we could elevate this beloved dessert to a whole new level?

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A truly festive holiday table should be cheerful, flavorful, and, of course, mindful of health — because health is wealth! This fantastic pumpkin pie recipe features three healthy components:

1. Fermented Pie Crust: Adds a delightful tang while enhancing flavor and texture.

2. Refined Sugar-Free Filling: Sweetened naturally with maple syrup, highlighting the pumpkin itself — a vegetable packed with prebiotics that feed your microbiome and support friendly gut bacteria.

3. Probiotic-Rich Topping: A creamy blend of whipped cream and crème fraîche, adding richness, gut-friendly bacteria, and a healthy twist to a classic favorite.

In this post, I’ll explore the art of making a delicious pumpkin pie with a healthy twist, complete with a step-by-step guide and tips to impress your family and friends while keeping the dessert wholesome and gut-friendly.

Understanding Fermentation in Baking

Fermentation is a natural process where yeast or bacteria break down sugars, enhancing flavor, texture, and nutritional value in baked goods. In pie crust, fermentation creates a flaky, tender texture with a subtle tang that perfectly complements the sweetness of pumpkin filling.

For this recipe, I combined two fermentation powerhouses: a fully active sourdough starter and kefir, a probiotic drink rich in lactobacilli. Together, they give the crust incredible flavor, improved digestibility, and added gut-friendly benefits — making this pumpkin pie as good for your body as it is for your taste buds.

Another pie for your holiday table:

Classic American Double crust Apple Pie

Prep time: 20 minutes 

Waiting time: 12 hours

Baking time: 60 minutes 

Total time: 13 hours 20 minutes 

Author: Inna of innichkachef.com  

Servings: 8 generous portions

So, roll up your sleeves, gather your ingredients, and embark on this culinary adventure. Your taste buds will thank you for it! Happy baking from Innichka chef kitchen!

Ingredients for the Fermented Pie Crust (9,5 inch):

To make the fermented pie crust, you will need the following ingredients:

• 1 cup unbleached all-purpose flour

• 1/2 cup whole wheat flour

• 1/2 cup unsalted butter, chilled and cubed

• 1/4 cup plain kefir

• 1/4 cup sourdough starter bubbling (active)

• 1 teaspoon pink salt

• 1 egg (with a pinch of salt for egg washing)

These ingredients come together to create a flavorful and flaky crust that will serve as the perfect base for your pumpkin pie.

Preparing the Fermented Pie Crust

rolling with a rolling pin a pie crust on a granite

rolled and rustic looking a pie crust unbaked

Using my fingertips, I worked the dough on the board with light pressure, pressing and folding until

pie crust is made before the oven, unbaked

baking paper and crust

crust unbaked and layer on top of baking paper

pie crust ready for the oven, baking paper and dried beans on top of it

egg washing prebaked pie crust

pie crust in the oven

Step 1: Combine the Ingredients

In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. Mix well to ensure the salt is evenly distributed. Or use food processor for this step.

Step 2: Cut in the Butter

Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving a flaky texture in your crust. Its much easier to do this step in food processor.

Step 3: Add the Fermentation Starter

Stir in the sourdough starter until well combined. Gradually add the kefir, one tablespoon at a time, mixing until the dough comes together. You may need to adjust the amount of kefir depending on the humidity and the type of flour used.

Step 4: Ferment the Dough

Once the dough is formed, cover the bowl with a clean kitchen towel or plastic wrap. Allow it to sit at room temperature for 6 hours. This fermentation period will enhance the flavor and texture of the crust. Move into the fridge and let ferment for another 6-12 hours.

Step 5: Roll Out the Dough

After the fermentation period, turn the dough out onto a lightly floured surface. Or roll between two plastic wrap. Roll it out to fit your pie dish, ensuring it is about 1/8 inch thick. Transfer the rolled-out dough to the pie dish 9 or 9,5 inch, trimming any excess around the edges. Place pie crust in a freezer for 15-20 minutes.

Step 6 : Bake the Pie Crust

Preheat your oven to 425°F (220°C). This high temperature will help set the crust and filling quickly. Place a parches paper on top of crust full of dried beans. Bake for 15 minutes. Remove the beans, egg wash the crust and bake for another 5-6 minutes. Take from an oven and let pie crust cool down.

Ingredients for the Pumpkin Filling

Now that we have our fermented pie crust ready, it’s time to prepare the pumpkin filling. Here’s what you’ll need:

1 ¾ cups pumpkin purée (homemade or canned)

¾ cup pure maple syrup or honey

3 large eggs

½ cup heavy cream or full-fat coconut milk

1/2 tsp vanilla paste or 1 tsp pure vanilla extract

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp nutmeg

⅛ tsp ground cloves (optional, for depth)

¼ tsp pink salt

These ingredients come together to create a rich and flavorful filling that pairs perfectly with the slightly tangy crust.

Preparing the Pumpkin Filling

Step 1: Mix the Ingredients

In a large mixing bowl, combine eggs, salt and give it to a nice whisk. Then add heavy cream, maple syrup, pumpkin puree, and spices. Whisk until smooth and well combined.

Step 2: Warm up the pumpkin mixture

Place into a microwave and warm for 30 seconds, give it a whisk and do another 30 seconds. Just to have a filling slightly warm, to match the temperature of the crust. This will reduce a chance of cracking pie on the middle , also reduces the total baking time for up to 10 minutes.

Step 3: Pour into the Crust

Pour the pumpkin filling into the prebaked fermented pie crust, spreading it evenly with a spatula if needed.

just about to whisk with a hand whisk a pumpkin pie filling

whisking in a glass bowl pumpkin pie filling

pumpkin filling before a baking

pouring pumpkin filling into pie crust

pumpkin pie in the oven

pumpkin pie is baked, cooking down with fall decor on the background

Baking the Pumpkin Pie

Step 1: Preheat the Oven to 350°F (180°C).

Step 2: Bake the Pie

Place the pie on the lowest rack of the oven and bake until the filling is mostly set and a knife inserted in the center comes out clean, with just a slight softness in the middle — it will finish setting as it cools.

Step 3: Cool the pie

Once baked, remove the pie from the oven and allow it to cool. This cooling period is essential for the filling to set properly. And whipped cream topping didn't melt.

Ingredients for the creamy topping

Now that we have our pumpkin pie ready, it’s time to prepare the creamy topping. Here’s what you’ll need:

1 cup cold heavy cream

1/2 cup creme fraiche

1/3 cup maple syrup or honey

1/2 tsp vanilla paste or 1 tsp pure vanilla extract

Step 1: Whipped the cream

Place all ingredients together and whipped it with hand whisk or electric.

Step 2: Decorate pumpkin pie with whipped cream

Use a piping bag fitted with a decorative tip to garnish the pumpkin pie with whipped cream, or simply use two spoons to create rustic swirls—whichever method feels easier for you. Sprinkle with some of freshly grinded nutmeg.

Tips for the Perfect Pumpkin Pie

1. Use Fresh Pumpkin: If possible, use fresh pumpkin puree for a more vibrant flavor. Roast a sugar pumpkin, scoop out the flesh, and blend it until smooth. Using a can pumpkin pure is easier and guarantee perfect consistency and color, specially if you use this kind.

2. Spice It Up: Feel free to adjust the spices in the filling to suit your taste. Even adding a pinch of cayenne pepper can give your pie a subtle kick! Remember spice is a medicine.

3. Chill the Dough: If you find the dough too soft to work with, chill it in the refrigerator for another 30 minutes before rolling it out.

4. Egg wash pie crust before pouring the pumpkin filling. This step will prevent any sogginess of pie crust during baking.

5. Check for Doneness: The pie is done when the filling is set but still has a slight jiggle in the center. It will continue to firm up as it cools.

   
   

Conclusion

Creating a pumpkin pie with a fermented pie crust, refine sugar free pie filling and probiotic rich topping is a delightful way to elevate a classic dessert. The tangy flavor of the crust beautifully complements the sweet and spiced pumpkin filling, resulting in a pie that is both unique and delicious. Whether you’re hosting a holiday gathering or simply indulging in a cozy night at home, this recipe is sure to impress.

I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, Patreon or Pinterest.