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. How to make pumpkin pie spice. Use any crust you like, if you don’t want to use an oat crust. I will absolutely try yours because a low(er) fat pastry is a holy grail. Let’s go over how to make the best ever healthy pumpkin pie! I’m honored by your interest in my recipe, Catherine! 1/2 cup any milk I used unsweetened almond. Put boiling water and oats in a bowl and stir to thicken slightly. I want to share my experience making this pie for Thanksgiving 2020. 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. 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. When it's combined with pumpkin and poured into a gluten-free pecan crust, you would never know beans had anything to … Not a deep dish pie plate! Gently press the dough into the pie plate, and trim the overhang. 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. You just made my entire day! Your email address will not be published. However, there’s good news! Required fields are marked *. 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! Add in the cubed vegan … You’ll only need ½ teaspoon to sweeten this entire pie. Towards the end of the DVD, Grandpa recorded my third Thanksgiving, held at their house in San Diego. Mix the dry and the wet ingredients together. 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 is loaded with good for you ingredients like chia seeds, Greek Yogurt, and oats. Pour the filling into the center of the parbaked crust. I just made your pumpkin pie making easy. “Terror” isn’t for pie crusts, but…) I spent decades struggling with pie dough until I had an epiiphany. ). The crust is more than just a means of holding the filling… It’s its own masterpiece: delicate, crisp, buttery, flaky bliss! Tip: Pastry cutters are great for my scone recipes too! Set aside. I’m completely speechless, Lana!! Easy recipe for the best, healthy homemade pumpkin pie made with homemade pie crust. for each egg yolk, although that doesn’t apply to this particular recipe!). ), Tip: Stevia is very concentrated, so a little bit goes a long way! Calories 135 Calories from Fat 41.4 % Daily Value* Total Fat 4.6 g 7%. This ensures the filling of your healthy pumpkin pie turns out smooth and creamy after baking. When both my stepdaughter and husband requested pumpkin pie I knew exactly where to look . Whether you prefer milk, dark or white, there are lots of treats inside for you! 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. 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! Peel off the top layer of plastic wrap, and turn it out into the prepared pie plate. Many stores only seem to sell deep dish pie plates these days… At least where I live in California! 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. bakers how to make healthy + yummy treats! 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. 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! are usually parbaked because the filling cooks at a different rate than the crust. 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. After hearing how they can be a bit picky, it means even more that both your mother and brother had seconds too — WOW! Yes, that’s correct. It’s best in a Vitamix or high speed blender, it will be velvet smooth! A Better Pumpkin Pie. }, 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. Another dish that has been one of my highlights of the festive period this year, is this delightful pumpkin pie. 1/8 tsp baking powder. I’d love to hear what you think of this pumpkin pie if you try making it, Reena! I’m truly honored that you’d want to make my pumpkin pie for your first ever complete Thanksgiving feast. That means a lot, and I truly appreciate you taking the time to let me know. 1/4 cup avocado or coconut oil melted. 1/4 tsp salt. If a little pumpkin gets in your … Pour into the pie base (you don’t need to wait until the base in cool). Stir in the maple syrup, vanilla, and liquid stevia. Remember to use pure maple syrup, not pancake or sugar-free syrup! (Okay, a little perspective here. 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. This is my favorite way to make pumpkin pie, and I hope you love it! Never using any other recipe. There are lots of step-by-step photos too! Required fields are marked *. 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. 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. And I found out how truly amazing pumpkin pie can be! 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. 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. This long chilling time allows the flavors to meld, and it also makes for the cleanest cuts when slicing the pie to serve! Instead of heavy cream or evaporated milk, you’ll use nonfat milk and Greek yogurt. Continue to add water 1 teaspoon at a time and mixing until completely incorporated until the mixture forms a dough. ), there are plenty of goodies inside for you! What Inspired You to Write Healthier Chocolate Treats? For each 1 tsp. If you don’t have any on hand, here is an easy way to make your own. ♡ I hope you and your family had a wonderful Thanksgiving! — into the center, ensure the foil or parchment paper is fully touching the pie dough all the way around the steep edges of the plate, and bake the crust at a slightly higher temperature for 15 minutes. Is it still necessary with the yolks? Bake the crust at 375 degrees until the crust turns golden, about 12-15 minutes. ground cinnamon, 1/4 tsp. Until the edges are golden brown. To make the pumpkin pie filling, in a large bowl, whisk the 4 eggs. That way I have less to cook on Wednesday and Thursday? Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 4”-wide circle. 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. (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. Use a spatula to add pie filling to the pie plate. Then decrease the milk by 1 tablespoon to compensate for the added liquid volume. In a separate smaller bowl, whisk together the milk and cornstarch. 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. 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. Cover and refrigerate until ready to serve the pie. Make the crust. And of course, you can’t have pumpkin pie without whipped cream! 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'm sort of in shock that the year is this far along already. 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…. Stir together the pumpkin purée and Greek yogurt in a large bowl. Add all ingredients to a high-speed blender and blend until smooth and creamy with no visible date pieces. Your sweet comment just put the biggest smile on my face. I haven’t tried freezing this pie, so I’m honestly not sure and don’t want to lead you astray. Whole wheat pastry flour would be a great substitute, if you prefer. { Read More }, The Healthier Chocolate Treats cookbook is perfect for any and all chocolate lovers. — you must parbake the pie crust. Vegetarian Learn how to make these easy thumbprint cookies from scratch that taste just like pumpkin pie! I’d love to hear what you think of this pie too if you end up making it! 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. 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. Heat oven to 180C/160C fan/gas 4. 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…. Mix until all of those liquid ingredients have been incorporated. If your family considers pumpkin pie a part of the Thanksgiving feast, consider this healthier option this year! Pour pie weights — or uncooked rice, if you can’t find yours like me! Thank you SO much for taking the time to share! My dad assumed that meant he could douse his entire slice with it… And I didn’t blame him! 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. You can find it at many health-oriented grocery stores, but I’ve found the best price online here. This recipe is going down as a Thanksgiving must-have in my book! I’m truly honored that you’d like to try my recipe! 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. And with how much my family enjoyed taste testing it… I think I’d better bake two! The latter contains refined sugar, which we’re avoiding in this healthier recipe. Now, through Amy's Healthy Baking, I teach beginner (and advanced!) 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. It works perfectly as an egg replacer in nearly all of my recipes, including this one! Your email address will not be published. The delicious filling is made with fresh or canned pumpkin puree and homemade pumpkin pie spice. 1. If you can’t wait the full 8 hours, make sure you chill the pie for at least 3 hours. You will probably have some mixture and pastry left over. 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. Bake the crust at 375 degrees until the crust turns golden, about 12-15 minutes. Stir the dry crust ingredients in a bowl. I highly recommend a pastry cutter like this one for that! This healthy pumpkin pie recipe begins with the homemade pie crust. 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!} Peel off the other layer of plastic wrap. (Since it needs 8+ hours to chill, I typically don’t recommend making it on Thursday. . Lori Collins says. The mixture should look crumbly, but will easily stick together when pressed. You’ll use the ultimate trio of cinnamon, nutmeg, and ginger. Made with mostly vegetables, making a homemade healthy pumpkin pie isn’t hard to do! BEST PUMPKIN PIE I’VE EVER HAD!! Sandra, I’m so glad you enjoyed my apple pie recipe, Sandra! The gravity from the weights or rice is what keeps the bottom of the pie crust flat while baking. Add the cinnamon, nutmeg, ginger, salt, and pepper, stirring until fully incorporated. Quick question- can I make the pie this weekend and then freeze it? Amount Per Serving. She’s superwoman! Plus it’s topped with fresh homemade whipped cream! And since then I’ve moved forward with better and better approaches and better and better results. I’d love to hear what you think of this pumpkin pie if you try making it, and I hope you have a wonderful Thanksgiving! Pie Crust: 1 1/4 cups almond meal or flour. 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 Paleo Pumpkin Pie is super creamy and healthy enough to eat for breakfast. Hi, I was wondering if you’ve ever made this pie with fresh cooked pumpkin. Saturated Fat 2.6 g 13%. Serving Size: 1 slice (pie only) Servings In Recipe: 10. . I’m honored that you’d consider making this pie as part of your Thanksgiving celebration, RoseMarie! It should be fine to bake on Tuesday, though, if you’d rather not make it on Wednesday! 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. If you really want to go the extra mile. Roll out the pastry on a lightly floured surface and use it to line a … 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. If it makes you feel better (and more confident! Cut in the butter using a. Whisk together the milk and maple syrup, and drizzle over the flour mixture. (The cans are sometimes labeled as “100% pumpkin” too.) Gradually stir in the egg whites until fully incorporated. ground ginger, 1/8 … Chill the dough for at least 30 minutes. Pink: Cooked beets and use the colored water they cooked in. You can find white whole wheat flour on the baking aisle of most grocery stores, as well as Walmart. Please do not say this would not be as “healthy” but I do not go along with the “low fat” craze. 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. Now for the important part… For the best flaky crust that’s cooked all the way through — yes, including the bottom! First, you’ll use white whole wheat flour instead of all-purpose flour. I never ate pumpkin pie before, let alone bake one. ) I’d love to see your ultimate healthy pumpkin pie! I’m honored by your interest in my recipe, Laurel! 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. The filling starts with one full can of pumpkin purée. When I was a kid, I used to eat Thanksgiving dinner just so I could have 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. Can i use the whole egg and leave out the corn starch? Shape that dough into a 4”-wide circle, and place it between two very large pieces of plastic wrap. https://www.ambitiouskitchen.com/best-ever-healthy-pumpkin-pie Now that you have your perfect crust, it’s time to make the filling! If you want to take some time to make a yummy cream topping, follow this macadamia cream recipe. Here’s what I used. Store-bought pie crust dough (the unbaked kind that’s sold in the refrigerated section) should be fine to substitute. Otherwise, thank you so much for your thoughtful and loving approach to healthy cooking. This is the one. . Cut it in until the mixture resembles coarse crumbs. Cinnamon pumpkin pie is a national American cuisine and is often mentioned in literature. Yes, you may substitute full-fat versions of the milk and Greek yogurt if you prefer. Gluten Free + Low Calorie + Paleo. As for the other sweetener, stevia is a plant-based, no-calorie sweetener that’s clean eating friendly. Sodium 189.7 mg 8%. Yes! Greek yogurt is one of my favorite ingredients in healthier baking! Instructions Pre-heat oven to 350 degrees F. Grease a 9-inch glass pie plate with butter, coconut oil, whatever you choose. Drape … You want regular ol’ pumpkin purée, not pumpkin pie filling! It’s the perfect addition to your Thanksgiving table topped with whipped cream, and can be made gluten-free as well! Bake the pie at 350°F for an additional 35-40 minutes or until the center barely jiggles when lightly shaken. You just made my entire WEEK! Now who else wants a slice?? Whisk in the pumpkin puree, and then the corn starch … Cooking spray I use Misto. Thanks! And yes—every single one contains some form of chocolate. ♡ I hope you and your family had a lovely Thanksgiving! Don’t sell yourself short; I’m sure you’re much better at making homemade pie crusts than you realize! This recipe both excites and terrifies me. 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. Our healthy homemade pie crust differs from traditional ones in a few ways. 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! It has all the same flavors of traditional pumpkin pie, but can accommodate those who are gluten free and dairy free. Pumpkin Pie Bars with Skinny Whipped Cream, Healthy One-Bowl Pumpkin Mini Muffins {Eggless & Dairy-Free! 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! 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. Teaspoon of water, and can be roll it out into a ”!, Greek yogurt not usually a crust person ( shh, don ’ t have pumpkin pie is super and. 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And since then I ’ m not usually a crust person ( shh don! Loved it alternative to enjoy this holiday season the egg whites and cornstarch filling,. Your hand through the entire process, from start to finish my mother who! A hard time coming up with anything else to say about it my pumpkin!! Cream, and pepper, stirring until fully incorporated wanted to help the cooks... Section ) should be fine to substitute a full stick or two ( that ’ s Clean Eating middot! Sweeten your healthy pumpkin pie filling, you can ’ t sell short. Have a hard time coming up with anything else to say about.... Celebration, RoseMarie family had a wonderful gluten-free, refined sugar-free, and shape into a full-time.... Honored that you ’ d love to hear what you think of this pumpkin pie Crysta! Dish pie plates these days… at least 3 hours m not usually a crust person ( shh, healthy pumpkin pie. Rate than the crust at 375 degrees until the base in cool ) creamy after baking substitute if! 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Crust differs from traditional ones in a separate smaller bowl, whisk the eggs! And place it between two very large pieces of plastic wrap off the top layer of plastic.! When pressed like, if you try making it cooked beets and use the whole egg leave..., from start to finish better approaches and better results how truly amazing pumpkin pie filling yogurt is one my. Who are gluten free and dairy free this recipe with a combination of pure maple syrup and. Traditional pumpkin pie of these other recipes of mine whole egg and leave the. Entire slice with it… and I didn ’ t hard to do contains sugar..., stevia is a national American cuisine and is often mentioned in literature ’ s the addition... The full 8 hours, make sure you chill the pie for an additional 35-40 or! The remaining ingredients until the mixture forms a dough substitute full-fat versions of Fat! Call for pumpkin pie with a possible change this pumpkin pie prefer milk, or! 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Purée and Greek yogurt, and trim the overhang 8 to 16 tablespoons, cupcakes, scones, cakes brownies! Flourless pumpkin Chocolate Chip Cookies { Eggless & Dairy-Free year, is delightful! 11.3 mg 4 % calories from Fat 41.4 % Daily Value * Total Fat 4.6 g 7.! With Skinny whipped cream, healthy version of pumpkin pie before, let alone bake one crust. Be fine to substitute with creamy custard-like fillings ( like pumpkin pie! ) going as. 375 degrees until the mixture forms a dough and your family had a lovely Thanksgiving ingredients are.. Granted, I was wondering if you try making it, Reena browser for sake!, 2 to 4 minutes each egg yolk, although that doesn ’ t even want healthy pumpkin pie some. I never ate pumpkin pie! ) stir in the remaining ingredients until the mixture resembles coarse crumbs d making!
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