That way I have less to cook on Wednesday and Thursday? You simply cannot make a crisp, flaky pie crust without butter! Your email address will not be published. Then the time came to roll out the dough for the pie crust… And of course, I wanted to help. Click here to follow us on YouTube for weekly produce videos and more. Make the crust. — you must parbake the pie crust. In this pumpkin pie filling, you may use 3 whole eggs. This past summer when my family and I flew to San Diego to visit my grandparents, Grandpa arranged a little surprise for us on the last afternoon of our trip. Do not skip the pie weights or rice, and do not prick the crust with a fork instead of using the pie weights or rice. Yes! This humble little recipe is warm and wintery, featuring some of my favourite spices; cinnamon and nutmeg, it will make you want to put your feet up and cover yourself in blankets. November 16, 2012 at 9:13 am. It began with documentary-style footage of following my dad around the grocery store, picking out various potatoes and green beans and declaring them “perfect,” before cutting to my mom back in the kitchen demonstrating how to bake pie. Pie Crust Recipe: Combine 1 1/2 cups whole wheat pastry or all purpose flour, 1 tsp salt, 1/3 cup sugar or xylitol, and 1/2 cup canola or vegetable oil. Nutrition Facts. Towards the end of the DVD, Grandpa recorded my third Thanksgiving, held at their house in San Diego. Grandpa was adamant — no sneak peeks! This Paleo Pumpkin Pie is super creamy and healthy enough to eat for breakfast. In the meantime, work on the filling, also using the food processor. Now, through Amy's Healthy Baking, I teach beginner (and advanced!) About 425 g / 15 oz canned pumpkin puree; 1/2 cup full-fat coconut milk (use the thickened, creamy part of the coconut milk) 1/4 cup Sukrin Gold or Swerve brown sugar-sweetener (or maple syrup) 3 large eggs; 1 teaspoon vanilla extract; 2 teaspoons pumpkin pie spice (see notes) A pinch of salt Pecan Pie Topping. I’m honored that you’d consider making this pie as part of your Thanksgiving celebration, RoseMarie! The crust is more than just a means of holding the filling… It’s its own masterpiece: delicate, crisp, buttery, flaky bliss! Let it cool all the way. You’re just the sweetest, Brooke! Pumpkin Pie Bars with Skinny Whipped Cream, Healthy One-Bowl Pumpkin Mini Muffins {Eggless & Dairy-Free! My brother is actually allergic to eggs, and Ener-G is my favorite substitute. In a separate smaller bowl, whisk together the milk and cornstarch. You just made my entire WEEK! Required fields are marked *. I’ve used it in muffins, cupcakes, scones, cakes, brownies, pancakes, and even frosting. Meanwhile, on a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. Made with mostly vegetables, making a homemade healthy pumpkin pie isn’t hard to do! I’m completely speechless, Lana!! BEST PUMPKIN PIE I’VE EVER HAD!! (That’s the equivalent of about ¼ cup of granulated sugar!). Whisk in the pumpkin puree, and then the corn starch … I’m honored by your interest in my recipe, Catherine! This method makes much less of a mess compared to the traditional way of rolling out pie crusts with flour, and it makes transferring the pie crust to your pie plate much easier, too. Thank you As for the other sweetener, stevia is a plant-based, no-calorie sweetener that’s clean eating friendly. The latter two include refined sugar and corn syrup, among other things, and they’ll create a different taste and texture. Hi, I was wondering if you’ve ever made this pie with fresh cooked pumpkin. Although our family’s tradition always includes my Great-Grandma’s pecan pie, I perfected this Ultimate Healthy Pumpkin Pie to serve for the other half of dessert. This is the perfect pumpkin pie recipe! For each 1 tsp. I followed your instructions to the T with 2 small exceptions: grating frozen butter and using a springform pan because that’s what I had. After handing everyone a bottle of water, Grandpa turned on the TV and pressed “Play.”. After chilling, you’ll roll out the dough while it’s still sandwiched between the plastic wrap! However, there’s good news! ground cinnamon, 1/4 tsp. It should be fine to bake on Tuesday, though, if you’d rather not make it on Wednesday! Gently press the dough into the pie plate, and trim the overhang. Heat oven to 180C/160C fan/gas 4. ♡ I hope you and your family had a wonderful Thanksgiving! A few weeks earlier, Mom and I had made plaster of Paris plaques with my handprints indented into the centers for all of my grandparents as Christmas gifts, so I now thought that I needed to press my handprints into everything… Including that pie crust dough! ground ginger, 1/8 … Somehow, Mom managed to get the pumpkin and pecan pies filled and into the oven handprint-free, but we all laughed around the TV while the Thanksgiving footage played when Mom retold that story! And of course, you can’t have pumpkin pie without whipped cream! ♡ I hope you and your family had a lovely Thanksgiving! Stir the dry crust ingredients in a bowl. Amy- I absolutely love your stuff, but haven’t done much baking lately… with everything going on this year with Covid-19, my family decided to all celebrate thanksgiving separately, so next week I’m cooking my first ever (complete) thanksgiving dinner!!! Now for the important part… For the best flaky crust that’s cooked all the way through — yes, including the bottom! Tip: Foil works slightly better than parchment paper here because it conducts heat better, so it warms the bottom of the crust that it touches. Whether you enjoy chocolate occasionally or every single day (that’d be me! There are lots of step-by-step photos too! Pies with creamy custard-like fillings (like pumpkin pie!) 1/4 tsp salt. I bake a pie pumpkin in the oven and usually use it in pies, breads etc. I was going to ask you for remote hand-holding reassurance, but instead I’ll just try it and let you know how I do. This is the one. ). Pink: Cooked beets and use the colored water they cooked in. 1/2 cup any milk I used unsweetened almond. Peel, chop and boil the pumpkin until soft and mushy or use puree from a tin. Pantry staple ingredients we all have handy to make this healthy breakfast treat. You can find white whole wheat flour on the baking aisle of most grocery stores, as well as Walmart. Another dish that has been one of my highlights of the festive period this year, is this delightful pumpkin pie. I will absolutely try yours because a low(er) fat pastry is a holy grail. Gluten Free + Low Calorie + Paleo. These recipes have never been seen before or appeared on my blog. Serving Size: 1 slice (pie only) Servings In Recipe: 10. And yes—every single one contains some form of chocolate. Then pour in the pumpkin puree. Leftover pie will keep for at least one week if stored in the refrigerator, and leftover whipped cream will keep for just as long if stored in an airtight container in the refrigerator, too. Then decrease the milk by 1 tablespoon to compensate for the added liquid volume. Put boiling water and oats in a bowl and stir to thicken slightly. Lori Collins says. ), I actually snuck “broken” pieces of the crust around the entire rim of one of the pies I baked while testing this recipe… Whoops! I’d love to hear what you think of this pumpkin pie if you make it! I highly recommend a pastry cutter like this one for that! Preheat the oven to 350 degrees F. Make the filling. And I found out how truly amazing pumpkin pie can be! You won’t find them anywhere else! Shape that dough into a 4”-wide circle, and place it between two very large pieces of plastic wrap. When I was a kid, I used to eat Thanksgiving dinner just so I could have pie. It has all the same flavors of traditional pumpkin pie, but can accommodate those who are gluten free and dairy free. Cover and refrigerate until ready to serve the pie. First, you’ll use white whole wheat flour instead of all-purpose flour. Your email address will not be published. Thanks! When Grandpa announced that they were ready, we walked out to the kitchen, loaded our plates with homemade sub sandwiches and potato chips, and settled into the comfy sofa and chairs. Add the Greek yogurt and liquid stevia, and beat for an additional 1-2 minutes or until it reaches the stiff peak stage. This healthy pumpkin pie recipe begins with the homemade pie crust. Blend it! You can either bake the crust ahead of time and pour the pumpkin puree in raw, or you can bake the whole pie together. I’m truly honored that you’d want to make my pumpkin pie for your first ever complete Thanksgiving feast. Add the cinnamon, nutmeg, ginger, salt, and pepper, stirring until fully incorporated. I’d love to hear what you think of this pie if you try making it! I made your apple pie and we all loved it. Yes! In your Recipe, 1/4 cup maple syrup which means total is 1/2 maple syrup cup for the pumpkin filling… Thank you and Be well…. Your sweet comment just put the biggest smile on my face. Add the Pumpkin Puree, Apple & Banana Puree, Coconut Sugar, Maple Syrup, Vanilla Paste, Pumpkin Pie Spice, 1½Tbsp of Emmer Flour and Eggs into a food processor and combine until you have a semi-thick batter. { Read More }, The Healthier Chocolate Treats cookbook is perfect for any and all chocolate lovers. View Nutrition Information + Weight Watchers Points. Pour the filling into the center of the parbaked crust. I'm sort of in shock that the year is this far along already. Cover the top with another large sheet of plastic wrap. Fresh Strawberry Pie 1 Fresh strawberries top a lightly sweet cream cheese filling in this lightened … I’d love to hear what you think of this pumpkin pie, if you end up making it! https://chocolatecoveredkatie.com/healthy-pumpkin-pie-recipe https://www.ambitiouskitchen.com/best-ever-healthy-pumpkin-pie We can now see with our own eyes why this recipe has become a classic and gained its popularity. Line a 23cm (9in) diameter flan or pie dish with the filo pastry by first layering the sheets with the … I avoided baking pies in the past in favor of healthy desserts that wouldn’t wreck the waistline — which is exactly why I turned to your lightened-up version, Amy, when I decided to bake pumpkin pie for the holidays. Chill the dough for at least 30 minutes. Let it cool all the way. (That guarantees I’ll see your picture! I’d love to hear what you think of this pumpkin pie if you try making it, Reena! Need a clarification on Stevia substitute, I don’t plan to use Stevia so in your Note… can substitute 1/4 cup maple syrup and decrease milk to 1/4 cup…. I never ate pumpkin pie before, let alone bake one. I have so much faith in you! Let’s go over how to make the best ever healthy pumpkin pie! Then pour in the pumpkin puree. Remember, there’s no shortage of ways you can add pumpkin – and its seeds – into your diet to capitalize on its flurry of health benefits. Never using any other recipe. I haven’t tried freezing this pie, so I’m honestly not sure and don’t want to lead you astray. I’m really, truly honored that you’d call this the best pumpkin pie you’ve ever had and that you never plan on using another recipe. Here’s what I used. Don’t sell yourself short; I’m sure you’re much better at making homemade pie crusts than you realize! As an incredible lady, she simultaneously mixed the ingredients for the crust on one side of the countertop while supervising me standing on a chair in front of the sink, stretched out as far as my little arms would go to wash my hands so I could help (and then “wash” a few of the dishes too when I grew bored with my fingers…). Cut in the butter using a. Whisk together the milk and maple syrup, and drizzle over the flour mixture. Add the heavy cream, and beat for 2-3 minutes or until it reaches the soft peak stage. 1 tbsp maple syrup or liquid honey. ), then I’m virtually holding your hand through the entire process, from start to finish. To avoid clumps, whisk the cornstarch together with the milk before mixing it into the filling, and lightly beat the egg whites separately as well. I prefer to make it a half raw pie. Unlike traditional recipes that use a full stick or two (that’s 8 to 16 tablespoons! Pumpkin Pie Spice: Many holiday dessert recipes call for pumpkin pie spice. Although I’m not usually a crust person (shh, don’t tell! If you can’t wait the full 8 hours, make sure you chill the pie for at least 3 hours. Finally, you’ll sweeten your healthy pumpkin pie with a combination of pure maple syrup and liquid stevia. (Since it needs 8+ hours to chill, I typically don’t recommend making it on Thursday. . Gradually stir in the egg whites until fully incorporated. However, you’ll still need the cornstarch to ensure your pie filling fully sets and has the best texture (egg yolks don’t thicken or help the filling set quite as well as cornstarch!). Add all ingredients to a food processor and process until finely ground and starting to stick together, 2 to 4 minutes. Set aside. for the best results. The full steps to making this crust are found below in the recipe card, but these are basics steps to making the flakiest vegan pie crust: Pulse the flour, baking soda, and coconut sugar in a food processor until mixed. Happy November! How to make pumpkin pie spice. Whole wheat pastry flour would be a great substitute, if you prefer. My mother, who didn’t even want to come close to the pie, ate 2 slices. To prepare the whipped cream, place a glass or metal bowl and the electric beater attachment(s) in the freezer for 10 minutes. Greek yogurt is one of my favorite ingredients in healthier baking! After hearing how they can be a bit picky, it means even more that both your mother and brother had seconds too — WOW! Reader Interactions. I really love this liquid stevia. Nutrition Facts: The Ultimate Healthy Pumpkin Pie. Pre-heat the oven to 180C/ 350F/ gas mark 4. You can color the cream with natural colors. . While the dough chills, prepare the filling. Pie Crust: 1 1/4 cups almond meal or flour. Thank you for creating this incredibly tasty, HEALTHY version of pumpkin pie. Pour pie weights — or uncooked rice, if you can’t find yours like me! I have a hard time coming up with anything else to say about it. Served it, alongside your amazing apple pie, to my family tonight, and our eyes nearly popped out of our heads at the first bite. Next comes the butter. . Whether you prefer milk, dark or white, there are lots of treats inside for you! I can’t wait to hear what you think of this pumpkin pie, Crysta! This healthy pumpkin pie recipe uses canned pumpkin purée rather than standard pie filling, fat-free condensed milk instead of heavy cream, and just spoon of honey in replace of a cup of sugar. 1 1/4 cups whole wheat flour + more for dusting/rolling. It is loaded with good for you ingredients like chia seeds, Greek Yogurt, and oats. It is really easy to make and can be made even easier if you use canned pumpkin puree rather than fresh. If you bake it together, just pour the puree on the crust, and bake at 350 degrees for about 35 minutes. It has the same consistency as regular whipped cream made entirely from heavy cream but for a fraction of the calories! (Latest: Cook’s all butter flakiest, January 2018, flakiest, crispest I’ve ever had short of puff pastry) None of the approaches that have worked for me have this little fat in them. The latter contains refined sugar, which we’re avoiding in this healthier recipe. I tested this healthy pumpkin pie with many different amounts of these three, and all of my taste testers agreed that the recipe version below was absolutely perfect. It’s the perfect addition to your Thanksgiving table topped with whipped cream, and can be made gluten-free as well! Your email address will not be published. Peel off the top layer of plastic wrap, and turn it out into the prepared pie plate. Save my name, email, and website in this browser for the next time I comment. What Inspired You to Write Healthier Chocolate Treats? The pie has a delightful spicy flavor, a delicate creamy pumpkin flavor and yet we tried to make it as healthy as possible, corresponding to the canons of the diet. Looking forward to trying this out! Your email address will not be published. Mom tried to give me a little piece of the dough to play with while she moved the rolling pin back and forth over the rest, but I had other ideas. Pumpkin Pie filling. Next you’ll mix in the remaining ingredients until the mixture comes together to form a dough. Yes, you may substitute full-fat versions of the milk and Greek yogurt if you prefer. Calories 135 Calories from Fat 41.4 % Daily Value* Total Fat 4.6 g 7%. Not a deep dish pie plate! Every Halloween throughout my childhood, I inverted the entire contents of my bright … Read More, Copyright © 2021 Amys Healthy Baking | Web Design by Viva la Violet | Privacy Policy. Continue to add water 1 teaspoon at a time and mixing until completely incorporated until the mixture forms a dough. Healthy Pumpkin Pie {GF, Low Cal, Paleo} This Healthy Pumpkin Pie made with an addicting walnut date crust and topped with pumpkin custard is super easy to make and so delicious you won’t want to share! bakers how to make healthy + yummy treats! Bake the crust at 375 degrees until the crust turns golden, about 12-15 minutes. Parbaking, also called pre-baking or partial baking, is a technique that ensures that the bottom of the crust fully cooks, instead of staying soft or chewy. Stir in the maple syrup, vanilla, and liquid stevia. Bake the pie at 350°F for an additional 35-40 minutes or until the center barely jiggles when lightly shaken. ) I’d love to see your ultimate healthy pumpkin pie! If it makes you feel better (and more confident! You can skip Steps 1-3, but I still recommend following the rest of the recipe (including parbaking the crust in Step 7!) for each egg yolk, although that doesn’t apply to this particular recipe!). You want regular ol’ pumpkin purée, not pumpkin pie filling! Memories of that fun dinner in San Francisco recently resurfaced, which left me craving both sushi and pumpkin muffins… But this time, I decided to bake these Healthy One-Bowl Pumpkin Mini Muffins instead so I’d have enough room to fully enjoy both!. Please do not say this would not be as “healthy” but I do not go along with the “low fat” craze. }, Healthy One-Bowl Flourless Pumpkin Chocolate Chip Cookies {Eggless & Dairy-Free! The filling starts with one full can of pumpkin purée. My heart is about to burst right now — that means SO much to me that you made both my pumpkin pie and apple pie for such a special occasion… and that everyone loved this pumpkin pie! Pumpkin pie gets a healthy make over this holiday season! I’d love to hear what you think of this pie too if you end up making it! Could I substitute full fat versions of he fat free ingredients? For the best results, cool your healthy pumpkin pie completely to room temperature before chilling for 8 hours. This recipe (along with my ultimate healthy pumpkin pie recipe and ultimate healthy apple pie recipe) was specifically developed for a traditional 9”-round pie plate. Remove from the freezer. Now that you have your perfect crust, it’s time to make the filling! Otherwise, thank you so much for your thoughtful and loving approach to healthy cooking. I promise it’s worth the wait! She’s superwoman! ), there are plenty of goodies inside for you! Good Morning & Happy Thanksgiving… Now who else wants a slice?? (You’ll also use it in all of these other recipes of mine! I’m a California girl who turned her baking hobby into a full-time job. And now as an adult, I’m able to resist any temptations to press my hands into the dough on my own, so my parents put me in charge of the pies for this year’s Thanksgiving feast. What pumpkin pie dreams are made of! Store-bought pie crust dough (the unbaked kind that’s sold in the refrigerated section) should be fine to substitute. Oh my goodness, Gabby!!! 1/8 tsp baking powder. I hope you and your family have a wonderful Thanksgiving, and I’d love to hear what you think of this pumpkin pie if you end up making it! Either of these will result in a shrunken parbaked crust with big bubbles in the center and around the edges from where the steam tried to escape. Cool completely to room temperature; then chill the pie for an additional 8 hours before serving. Use a spatula to add pie filling to the pie plate. It has a buttery, flaky crust and a smooth, creamy pumpkin filling mixed with lots of cozy spices. Ener-G is a shelf-stable powder that keeps for ages. Save my name, email, and website in this browser for the next time I comment. The screen lit up with a DVD of videos shot more than 25 years ago, starting with the Christmas before I was born where Mom and Grandma bought Grandpa his first camcorder and filmed their own version of “The 12 Days of Christmas,” complete with ten Fords a-honking and nine diapers leaking. This dairy-free pumpkin pie gets its structure from aquafaba (the leftover water from a can of chickpeas) whipped up into a meringue-like foam. Cinnamon pumpkin pie is a national American cuisine and is often mentioned in literature. If a little pumpkin gets in your … are usually parbaked because the filling cooks at a different rate than the crust. Is it still necessary with the yolks? I am planning on using this recipe with a possible change. Thank you so, SO much!! Saturated Fat 2.6 g 13%. https://amyshealthybaking.com/.../11/05/the-ultimate-healthy-pumpkin-pie This is my favorite way to make pumpkin pie, and I hope you love it! Use any crust you like, if you don’t want to use an oat crust. in Baking· Clean Eating· Desserts· Low Fat· Pies & Tarts· Vegetarian. Pour into the pie base (you don’t need to wait until the base in cool). If your family considers pumpkin pie a part of the Thanksgiving feast, consider this healthier option this year! Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 4”-wide circle. Mom soon switched to holding me on one hip while measuring the remaining water and stirring it into the dough to keep me out of trouble. }, 4 tbsp (56g) unsalted butter, cold and cubed, 3 large egg whites, room temperature & lightly beaten, To prepare the crust, whisk together the flour and salt in a medium bowl. Thank you SO much for taking the time to share! A Better Pumpkin Pie. what if … Can i use the whole egg and leave out the corn starch? ), Tip: Stevia is very concentrated, so a little bit goes a long way! You’ll only need ½ teaspoon to sweeten this entire pie. You’ll use the ultimate trio of cinnamon, nutmeg, and ginger. In a large mixing bowl, use a hand whisk, add in your three eggs, pumpkin puree, honey, milk, vanilla extract, cinnamon, ground ginger and cloves until mixed well together. Line the center of the pie with foil, ensure that the foil is fully touching the dough all the way around the steep sides of the pie plate, and pour. I just made your pumpkin pie making easy. I’m truly honored that you’d like to try my recipe! Bake the crust at 375 degrees until the crust turns golden, about 12-15 minutes. To help the filling set, you’ll use egg whites and cornstarch. Cooking spray I use Misto. Many stores only seem to sell deep dish pie plates these days… At least where I live in California! It’s best in a Vitamix or high speed blender, it will be velvet smooth! I’m so incredibly honored that you’d decide to try making my pumpkin pie recipe as part of your celebration, especially knowing that you’ve typically avoided making pies in the past. Unsaturated Fat 1.3 g. Cholesterol 11.3 mg 4%. Tip: Pastry cutters are great for my scone recipes too! The delicious filling is made with fresh or canned pumpkin puree and homemade pumpkin pie spice. Whisk together the vinegar and 1 teaspoon of water, and drizzle over the flour mixture. 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