Hi, I was wondering if you’ve ever made this pie with fresh cooked pumpkin. Shape that dough into a 4”-wide circle, and place it between two very large pieces of plastic wrap. 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. Another dish that has been one of my highlights of the festive period this year, is this delightful pumpkin pie. Add the heavy cream, and beat for 2-3 minutes or until it reaches the soft peak stage. I’d love to hear what you think of this pumpkin pie if you try making it, Reena! Instructions Pre-heat oven to 350 degrees F. Grease a 9-inch glass pie plate with butter, coconut oil, whatever you choose. 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!. I just made your pumpkin pie making easy. View Nutrition Information + Weight Watchers Points. Roll out the pastry on a lightly floured surface and use it to line a … Pumpkin Pie filling. For this healthier, lightened-up version, you’ll beat a small amount of heavy cream to the soft-peak stage before adding Greek yogurt and more liquid stevia. Not a deep dish pie plate! This is my favorite way to make pumpkin pie, and I hope you love it! That way I have less to cook on Wednesday and Thursday? ground ginger, 1/8 … 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. (That’s the equivalent of about ¼ cup of granulated sugar!). Stir together the pumpkin purée and Greek yogurt in a large bowl. Stir the dry crust ingredients in a bowl. Add in the cubed vegan … 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…). 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. While the dough chills, prepare the filling. Gradually stir in the egg whites until fully incorporated. Top each slice with a dollop of whipped cream. https://amyshealthybaking.com/.../11/05/the-ultimate-healthy-pumpkin-pie I prefer to make it a half raw pie. Thank you for creating this incredibly tasty, HEALTHY version of pumpkin pie. If you bake it together, just pour the puree on the crust, and bake at 350 degrees for about 35 minutes. You just made my entire day! Don’t sell yourself short; I’m sure you’re much better at making homemade pie crusts than you realize! ), Tip: Stevia is very concentrated, so a little bit goes a long way! In the meantime, work on the filling, also using the food processor. { Read More }, The Healthier Chocolate Treats cookbook is perfect for any and all chocolate lovers. I’ve used it in muffins, cupcakes, scones, cakes, brownies, pancakes, and even frosting. For my recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white (and you’ll need an additional ½ tablespoon of butter or coconut oil {or Earth Balance, if you’re vegan!} The delicious filling is made with fresh or canned pumpkin puree and homemade pumpkin pie spice. Plus it’s topped with fresh homemade whipped cream! What Inspired You to Write Healthier Chocolate Treats? When both my stepdaughter and husband requested pumpkin pie I knew exactly where to look . Easy recipe for the best, healthy homemade pumpkin pie made with homemade pie crust. Line a 23cm (9in) diameter flan or pie dish with the filo pastry by first layering the sheets with the … 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 really love this liquid stevia. Remember to use pure maple syrup, not pancake or sugar-free syrup! I prefer to make it a half raw pie. I'm sort of in shock that the year is this far along already. They’re relatively inexpensive, and they do the job in half the time of a fork or two knives. Nutrition Facts. 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. Mix until all of those liquid ingredients have been incorporated. I will absolutely try yours because a low(er) fat pastry is a holy grail. This recipe is going down as a Thanksgiving must-have in my book! I made your apple pie and we all loved it. Made with mostly vegetables, making a homemade healthy pumpkin pie isn’t hard to do! ♡ I hope you and your family had a wonderful Thanksgiving! Cool completely to room temperature; then chill the pie for an additional 8 hours before serving. Click here to follow us on YouTube for weekly produce videos and more. This ensures the filling of your healthy pumpkin pie turns out smooth and creamy after baking. Then pour in the pumpkin puree. ). 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. The mixture should look crumbly, but will easily stick together when pressed. Thank you so, SO much!! Continue to add water 1 teaspoon at a time and mixing until completely incorporated until the mixture forms a dough. After handing everyone a bottle of water, Grandpa turned on the TV and pressed “Play.”. Thank you SO much for taking the time to share! Now for the important part… For the best flaky crust that’s cooked all the way through — yes, including the bottom! Healthier Chocolate Treats contains 50+ brand new healthier recipes. 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 am planning on using this recipe with a possible change. Towards the end of the DVD, Grandpa recorded my third Thanksgiving, held at their house in San Diego. (Since it needs 8+ hours to chill, I typically don’t recommend making it on Thursday. Fresh Strawberry Pie 1 Fresh strawberries top a lightly sweet cream cheese filling in this lightened … Yes! Pantry staple ingredients we all have handy to make this healthy breakfast treat. (The cans are sometimes labeled as “100% pumpkin” too.) I’m truly honored that you’d like to try my recipe! 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. Greek yogurt is one of my favorite ingredients in healthier baking! ), then I’m virtually holding your hand through the entire process, from start to finish. 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. It works perfectly as an egg replacer in nearly all of my recipes, including this one! Then decrease the milk by 1 tablespoon to compensate for the added liquid volume. I’d love to hear what you think of this pie if you try making it! https://www.ambitiouskitchen.com/best-ever-healthy-pumpkin-pie You can either bake the crust ahead of time and pour the pumpkin puree in raw, or you can bake the whole pie together. Thanks! It is loaded with good for you ingredients like chia seeds, Greek Yogurt, and oats. Whisk together the vinegar and 1 teaspoon of water, and drizzle over the flour mixture. You just made my entire WEEK! Good Morning & Happy Thanksgiving… Put boiling water and oats in a bowl and stir to thicken slightly. Your sweet comment just put the biggest smile on my face. After chilling, you’ll roll out the dough while it’s still sandwiched between the plastic wrap! It should be fine to bake on Tuesday, though, if you’d rather not make it on Wednesday! Cut in the butter using a. Whisk together the milk and maple syrup, and drizzle over the flour mixture. It’s the perfect addition to your Thanksgiving table topped with whipped cream, and can be made gluten-free as well! 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. Amount Per Serving. (I’ve actually covered that about the milk in the Notes section of the recipe already — I know it can be easy to miss!) You want regular ol’ pumpkin purée, not pumpkin pie filling! Whereas Greek yogurt or applesauce often can be used as substitutes for butter in other baked goods like muffins, scones, or cakes, they do not work here and make the pie crust gummy instead. Sandra, I’m so glad you enjoyed my apple pie recipe, Sandra! 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. ), I actually snuck “broken” pieces of the crust around the entire rim of one of the pies I baked while testing this recipe… Whoops! Drape … Let it cool all the way. Stir the milk mixture into the pumpkin mixture. How to make pumpkin pie spice. Nutrition Facts: The Ultimate Healthy Pumpkin Pie. The video then moved through the weeks and months after my birth, and many of the scenes captured Grandma singing to me, desperately trying to calm me down after a crying fit. Cover and refrigerate until ready to serve the pie. Use a spatula to add pie filling to the pie plate. And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! I promise it’s worth the wait! (You’ll also use it in all of these other recipes of mine! Never using any other recipe. Pumpkin pie gets a healthy make over this holiday season! Grandpa was adamant — no sneak peeks! . “Terror” isn’t for pie crusts, but…) I spent decades struggling with pie dough until I had an epiiphany. In a separate smaller bowl, whisk together the milk and cornstarch. I have always loved chocolate. 1 large egg, lightly beaten 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. Required fields are marked *. Meanwhile, on a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. 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!). Many stores only seem to sell deep dish pie plates these days… At least where I live in California! And of course, you can’t have pumpkin pie without whipped cream! (That guarantees I’ll see your picture! Gluten Free + Low Calorie + Paleo. You can color the cream with natural colors. Tip: Pastry cutters are great for my scone recipes too! Is it still necessary with the yolks? 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!!! The crust is more than just a means of holding the filling… It’s its own masterpiece: delicate, crisp, buttery, flaky bliss! And I found out how truly amazing pumpkin pie can be! Use any crust you like, if you don’t want to use an oat crust. Pumpkin muffins, pumpkin granola, pumpkin bread, and an easy healthy pumpkin pie screams fall time to me.My grandma made pumpkin pie every Thanksgiving when I was growing up, and it wouldn’t be the same without it. Unlike traditional recipes that use a full stick or two (that’s 8 to 16 tablespoons! Let’s go over how to make the best ever healthy pumpkin pie! Next you’ll mix in the remaining ingredients until the mixture comes together to form a dough. Then pour in the pumpkin puree. 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. 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. Our healthy homemade pie crust differs from traditional ones in a few ways. 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. Next comes the butter. It has all the same flavors of traditional pumpkin pie, but can accommodate those who are gluten free and dairy free. 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. Pie Crust: 1 1/4 cups almond meal or flour. It is really easy to make and can be made even easier if you use canned pumpkin puree rather than fresh. Yes, that’s correct. I highly recommend a pastry cutter like this one for that! 1. of pumpkin pie spice, just mix 1/2 tsp. I’m about to explain each and every step of baking this recipe so that you understand what you’re doing and why to ensure that your pie turns out perfectly. Let it cool all the way. }, 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. Save my name, email, and website in this browser for the next time I comment. I’m honored that you’d consider making this pie as part of your Thanksgiving celebration, RoseMarie! The latter contains refined sugar, which we’re avoiding in this healthier recipe. I have a hard time coming up with anything else to say about it. For each 1 tsp. . To prepare the whipped cream, place a glass or metal bowl and the electric beater attachment(s) in the freezer for 10 minutes. I want to share my experience making this pie for Thanksgiving 2020. It’s crazy to think the bakery muffin I indulged in has three times as many calories as a slice of your pie! I haven’t tried freezing this pie, so I’m honestly not sure and don’t want to lead you astray. Yes, you may substitute full-fat versions of the milk and Greek yogurt if you prefer. 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. And yes—every single one contains some form of chocolate. Pour the filling into the center of the parbaked crust. If your family considers pumpkin pie a part of the Thanksgiving feast, consider this healthier option this year! Otherwise, thank you so much for your thoughtful and loving approach to healthy cooking. I can’t wait to hear what you think of this pumpkin pie, Crysta! But if you’re looking to maintain a healthy lifestyle this winter, you should eat pumpkin pie in moderation (and always used canned pumpkin, not pie mix). Although I’m not usually a crust person (shh, don’t tell! This healthy pumpkin pie recipe begins with the homemade pie crust. are usually parbaked because the filling cooks at a different rate than the crust. Happy November! This recipe is a wonderful gluten-free, refined sugar-free, and dairy-free alternative to enjoy this holiday season. I’m a California girl who turned her baking hobby into a full-time job. For the best results, cool your healthy pumpkin pie completely to room temperature before chilling for 8 hours. 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. bakers how to make healthy + yummy treats! I never ate pumpkin pie before, let alone bake one. 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. Cover the top with another large sheet of plastic wrap. And with how much my family enjoyed taste testing it… I think I’d better bake two! Stir in the maple syrup, vanilla, and liquid stevia. The filling starts with one full can of pumpkin purée. I have so much faith in you! When I was a kid, I used to eat Thanksgiving dinner just so I could have pie. Whether you prefer milk, dark or white, there are lots of treats inside for you! The latter two include refined sugar and corn syrup, among other things, and they’ll create a different taste and texture. And since then I’ve moved forward with better and better approaches and better and better results. 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. Peel off the other layer of plastic wrap. However, there’s good news! what if … I’d love to hear what you think of this pie too if you end up making it! My brother asked for a second helping (he’s a kid and, like all self-respecting kids, picky). My brother is actually allergic to eggs, and Ener-G is my favorite substitute. Now, through Amy's Healthy Baking, I teach beginner (and advanced!) This is the one. My mother, who didn’t even want to come close to the pie, ate 2 slices. It has a buttery, flaky crust and a smooth, creamy pumpkin filling mixed with lots of cozy spices. Filed Under: Holiday Recipes, Vegetarian Tagged With: healthy pumpkin pie, low calorie pumpkin pie, low sugar pumpkin pie, stevia pumpkin pie, whole wheat pumpkin pie. 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. Pumpkin Pie Spice: Many holiday dessert recipes call for pumpkin pie spice. Thank you 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. Chill the dough for at least 30 minutes. 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. There are lots of step-by-step photos too! I’m honored by your interest in my recipe, Laurel! This recipe both excites and terrifies me. Required fields are marked *. 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. Preheat the oven to 350 degrees F. Make the filling. Peel, chop and boil the pumpkin until soft and mushy or use puree from a tin. When it's combined with pumpkin and poured into a gluten-free pecan crust, you would never know beans had anything to … Cinnamon pumpkin pie is a national American cuisine and is often mentioned in literature. 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. 1/4 cup avocado or coconut oil melted. Whether you enjoy chocolate occasionally or every single day (that’d be me! It adds a rich, creamy quality for a fraction of the calories of heavy cream, and it provides your healthy pumpkin pie with a little protein boost too. Your email address will not be published. Vegetarian Learn how to make these easy thumbprint cookies from scratch that taste just like pumpkin pie! Pre-heat the oven to 180C/ 350F/ gas mark 4. November 16, 2012 at 9:13 am. Remove from the freezer. Pink: Cooked beets and use the colored water they cooked in. Served it, alongside your amazing apple pie, to my family tonight, and our eyes nearly popped out of our heads at the first bite. Bake the pie at 350°F for an additional 35-40 minutes or until the center barely jiggles when lightly shaken. In this pumpkin pie filling, you may use 3 whole eggs. Your email address will not be published. https://chocolatecoveredkatie.com/healthy-pumpkin-pie-recipe 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! }, Healthy One-Bowl Flourless Pumpkin Chocolate Chip Cookies {Eggless & Dairy-Free! To parbake your healthy homemade pie crust, fit it into the pie plate, and add a sheet of foil or parchment paper to the center. in Baking· Clean Eating· Desserts· Low Fat· Pies & Tarts· Vegetarian. Oh my goodness, Gabby!!! Quick question- can I make the pie this weekend and then freeze it? Add all ingredients to a food processor and process until finely ground and starting to stick together, 2 to 4 minutes. ), there are plenty of goodies inside for you! I’m completely speechless, Lana!! This long chilling time allows the flavors to meld, and it also makes for the cleanest cuts when slicing the pie to serve! Add the pure maple syrup and heavy cream, and then whisk again until all the ingredients are combined. Sodium 189.7 mg 8%. 1 tbsp maple syrup or liquid honey. Now who else wants a slice?? That means a lot, and I truly appreciate you taking the time to let me know. You’ll use the ultimate trio of cinnamon, nutmeg, and ginger. Please do not say this would not be as “healthy” but I do not go along with the “low fat” craze. Looking forward to trying this out! After hearing how they can be a bit picky, it means even more that both your mother and brother had seconds too — WOW! If you want to take some time to make a yummy cream topping, follow this macadamia cream recipe. Comments. Calories 135 Calories from Fat 41.4 % Daily Value* Total Fat 4.6 g 7%. — you must parbake the pie crust. I bake a pie pumpkin in the oven and usually use it in pies, breads etc. My dad assumed that meant he could douse his entire slice with it… And I didn’t blame him! 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. 1/2 cup any milk I used unsweetened almond. Cut it in until the mixture resembles coarse crumbs. It has the same consistency as regular whipped cream made entirely from heavy cream but for a fraction of the calories! You can find it at many health-oriented grocery stores, but I’ve found the best price online here. 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. (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. Pour pie weights — or uncooked rice, if you can’t find yours like me! Saturated Fat 2.6 g 13%. 1 1/4 cups whole wheat flour + more for dusting/rolling. If you don’t have any on hand, here is an easy way to make your own. Mix the dry and the wet ingredients together. She’s superwoman! First, you’ll use white whole wheat flour instead of all-purpose flour. I’m honored by your interest in my recipe, Catherine! 1 Cup of Cashews (soaked 3 hours and drained before using), 1 Pumpkin (About 2 1/2 cups cooked pumpkin puree). While he and Grandma moved around the living room furniture and set up a serve-yourself salad-and-sandwich lunch buffet in the kitchen, the rest of us stayed in the guest rooms. You’ll only need ½ teaspoon to sweeten this entire pie. I’d love to hear what you think of this pumpkin pie, if you end up making it! Whisk in the pumpkin puree, and then the corn starch … 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. for the best results. Add the cinnamon, nutmeg, ginger, salt, and pepper, stirring until fully incorporated. Save my name, email, and website in this browser for the next time I comment. I’d love to hear what you think of this pumpkin pie if you make it! ), this healthy pie crust only requires 4 tablespoons of butter. You can skip Steps 1-3, but I still recommend following the rest of the recipe (including parbaking the crust in Step 7!) Lori Collins says. Make the crust. Blend it! Ener-G is a shelf-stable powder that keeps for ages. Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 4”-wide circle. 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. Store-bought pie crust dough (the unbaked kind that’s sold in the refrigerated section) should be fine to substitute. You can find white whole wheat flour on the baking aisle of most grocery stores, as well as Walmart. To make the pumpkin pie filling, in a large bowl, whisk the 4 eggs. Pies with creamy custard-like fillings (like pumpkin pie!) 1/8 tsp baking powder. This healthy pumpkin pie is a slimmed down version of the classic recipe using reduced sugar and evaporated skim milk. Here’s what I used. ♡ I hope you and your family had a lovely Thanksgiving! A Better Pumpkin Pie. Bake the crust at 375 degrees until the crust turns golden, about 12-15 minutes. Could I substitute full fat versions of he fat free ingredients? If you can’t wait the full 8 hours, make sure you chill the pie for at least 3 hours. ground cinnamon, 1/4 tsp. White whole wheat flour is made from a special type of white wheat, as opposed to the red wheat that regular whole wheat flour comes from, which gives it a lighter taste and texture that’s very similar to that of all-purpose flour. Until the edges are golden brown. Can i use the whole egg and leave out the corn starch? Pumpkin Pie Bars with Skinny Whipped Cream, Healthy One-Bowl Pumpkin Mini Muffins {Eggless & Dairy-Free! for each egg yolk, although that doesn’t apply to this particular recipe!). BEST PUMPKIN PIE I’VE EVER HAD!! These recipes have never been seen before or appeared on my blog. Whisk the wet ingredients in a separate bowl. Granted, I liked the green bean casserole and sweet potato casserole. I haven’t made my own pumpkin purée before since it’s usually really easy to find canned pumpkin purée where I live, but other readers have used their own homemade pumpkin purée in this recipe with great success! I’m truly honored that you’d want to make my pumpkin pie for your first ever complete Thanksgiving feast. 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. 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. This Paleo Pumpkin Pie is super creamy and healthy enough to eat for breakfast.