Low Protein Pumpkin Pie (PKU)


  • ¾ cup Cambrooke MixQuick
  • ¾ cup Cambrooke Wheat Starch
  • ⅓ cup + 1 Tbs butter flavored shortening
  • ½ tsp salt
  • ¼ cup cold water
  • 1 can (15oz) pumpkin
  • 3 Tbs cornstarch
  • ½ cup brown sugar
  • 1 ¼ cup non-dairy coffee creamer 
  • 1 small box (85g) COOK-TYPE vanilla pudding mix
  • 2 tsp pumpkin pie spice (Or 1 tsp cinnamon+½ tsp ginger+½ tsp nutmeg)


  • Combine MixQuick or baking mix, wheat starch, and salt in a mixing bowl. 
  • Cut in shortening with a pastry blender, fork, or 2 knives until mixture resembles coarse bread crumbs.
  • Dribble water over dry ingredients, blending in with a fork until all of dough clings together. 
  • Form into smooth ball.
  • Roll dough out to 1/8 inch thickness on a surface dusted with baking mix of choice. A pastry cloth or wooden surface works best. 
  • Place in a pie pan and crimp edges. Preheat oven to 425 degrees F.
  • FILLING: Mix all ingredients for the filling in a bowl. Pour into unbaked low protein pie shell.
  • Bake for 40-45 minutes or until pie is set.

Nutritional information (serves 8):


  • Phe: 29 mg per serving
  • Calories: 380 kcals per serving
  • Protein: 0.8g per serving

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