To help the filling set, you’ll use egg whites and cornstarch. 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. I promise it’s worth the wait! I prefer to make it a half raw pie. You won’t find them anywhere else! This is my favorite way to make pumpkin pie, and I hope you love it! The crust is more than just a means of holding the filling… It’s its own masterpiece: delicate, crisp, buttery, flaky bliss! She’s superwoman! 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. Let’s go over how to make the best ever healthy pumpkin pie! While the dough chills, prepare the filling. For the best results, cool your healthy pumpkin pie completely to room temperature before chilling for 8 hours. 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 want regular ol’ pumpkin purée, not pumpkin pie filling! Store-bought pie crust dough (the unbaked kind that’s sold in the refrigerated section) should be fine to substitute. If you want to take some time to make a yummy cream topping, follow this macadamia cream recipe. in Baking· Clean Eating· Desserts· Low Fat· Pies & Tarts· Vegetarian. Happy November! I never ate pumpkin pie before, let alone bake one. 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. Save my name, email, and website in this browser for the next time I comment. (The cans are sometimes labeled as “100% pumpkin” too.) I have always loved chocolate. 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. You’re just the sweetest, Brooke! And of course, you can’t have pumpkin pie without whipped cream! Stir the milk mixture into the pumpkin mixture. After hearing how they can be a bit picky, it means even more that both your mother and brother had seconds too — WOW! 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. ), Tip: Stevia is very concentrated, so a little bit goes a long way! — you must parbake the pie crust. Then pour in the pumpkin puree. Nutrition Facts: The Ultimate Healthy Pumpkin Pie. This recipe is going down as a Thanksgiving must-have in my book! 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. Never using any other recipe. View Nutrition Information + Weight Watchers Points. Peel off the other layer of plastic wrap. — 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. Pumpkin pie gets a healthy make over this holiday season! Lori Collins says. As for the other sweetener, stevia is a plant-based, no-calorie sweetener that’s clean eating friendly. And of course, you can’t have pumpkin pie without the spices! This is the one. How to make pumpkin pie spice. After handing everyone a bottle of water, Grandpa turned on the TV and pressed “Play.”. Serving Size: 1 slice (pie only) Servings In Recipe: 10. Cover the top with another large sheet of plastic wrap. Top each slice with a dollop of whipped cream. Nutrition Facts. A Better Pumpkin Pie. Gluten Free + Low Calorie + Paleo. Line a 23cm (9in) diameter flan or pie dish with the filo pastry by first layering the sheets with the … (Okay, a little perspective here. Chill the dough for at least 30 minutes. The mixture should look crumbly, but will easily stick together when pressed. Whisk together the vinegar and 1 teaspoon of water, and drizzle over the flour mixture. Otherwise, thank you so much for your thoughtful and loving approach to healthy cooking. Peel, chop and boil the pumpkin until soft and mushy or use puree from a tin. You’ll use the ultimate trio of cinnamon, nutmeg, and ginger. Then decrease the milk by 1 tablespoon to compensate for the added liquid volume. Here’s what I used. Pies with creamy custard-like fillings (like pumpkin pie!) Our healthy homemade pie crust differs from traditional ones in a few ways. Plus it’s topped with fresh homemade whipped cream! 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. The latter contains refined sugar, which we’re avoiding in this healthier recipe. 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. To prepare the whipped cream, place a glass or metal bowl and the electric beater attachment(s) in the freezer for 10 minutes. Although I’m not usually a crust person (shh, don’t tell! I haven’t tried freezing this pie, so I’m honestly not sure and don’t want to lead you astray. I really love this liquid stevia. Make the crust. Thank you so, SO much!! I’m a California girl who turned her baking hobby into a full-time job. I have a hard time coming up with anything else to say about it. Use a spatula to add pie filling to the pie plate. 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. Pie Crust: 1 1/4 cups almond meal or flour. Then pour in the pumpkin puree. My dad assumed that meant he could douse his entire slice with it… And I didn’t blame him! If you bake it together, just pour the puree on the crust, and bake at 350 degrees for about 35 minutes. Meanwhile, on a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. If a little pumpkin gets in your … Sodium 189.7 mg 8%. In a separate smaller bowl, whisk together the milk and cornstarch. 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! This recipe both excites and terrifies me. Your email address will not be published. It has all the same flavors of traditional pumpkin pie, but can accommodate those who are gluten free and dairy free. Save my name, email, and website in this browser for the next time I comment. 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. This healthy pumpkin pie recipe begins with the homemade pie crust. I’m honored that you’d consider making this pie as part of your Thanksgiving celebration, RoseMarie! 1/4 tsp salt. 1 tbsp maple syrup or liquid honey. Another dish that has been one of my highlights of the festive period this year, is this delightful pumpkin pie. { Read More }, The Healthier Chocolate Treats cookbook is perfect for any and all chocolate lovers. Fresh Strawberry Pie 1 Fresh strawberries top a lightly sweet cream cheese filling in this lightened … It’s best in a Vitamix or high speed blender, it will be velvet smooth! Blend it! 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. 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. Grandpa was adamant — no sneak peeks! This ensures the filling of your healthy pumpkin pie turns out smooth and creamy after baking. I’m truly honored that you’d want to make my pumpkin pie for your first ever complete Thanksgiving feast. (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. 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’d love to hear what you think of this pumpkin pie if you try making it, Reena! Pour into the pie base (you don’t need to wait until the base in cool). Bake the pie at 350°F for an additional 35-40 minutes or until the center barely jiggles when lightly shaken. For the sake of time, can I substitute a store bought pie crust instead of homemade? What pumpkin pie dreams are made of! Next comes the butter. There are lots of step-by-step photos too! 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! I made your apple pie and we all loved it. Instructions Pre-heat oven to 350 degrees F. Grease a 9-inch glass pie plate with butter, coconut oil, whatever you choose. In this pumpkin pie filling, you may use 3 whole eggs. I can’t wait to hear what you think of this pumpkin pie, Crysta! We can now see with our own eyes why this recipe has become a classic and gained its popularity. I'm sort of in shock that the year is this far along already. I’d love to hear what you think of this pie too if you end up making it! Then the time came to roll out the dough for the pie crust… And of course, I wanted to help. of pumpkin pie spice, just mix 1/2 tsp. 1/2 cup any milk I used unsweetened almond. 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’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. I’m completely speechless, Lana!! If you want a crustless version, I’ve also included a link below to a pumpkin pie with no crust. Pour pie weights — or uncooked rice, if you can’t find yours like me! They’re relatively inexpensive, and they do the job in half the time of a fork or two knives. Stir together the pumpkin purée and Greek yogurt in a large bowl. ). What Inspired You to Write Healthier Chocolate Treats? ♡ I hope you and your family had a wonderful Thanksgiving! ♡ I hope you and your family had a lovely Thanksgiving! Pumpkin Pie Bars with Skinny Whipped Cream, Healthy One-Bowl Pumpkin Mini Muffins {Eggless & Dairy-Free! Bake the crust at 375 degrees until the crust turns golden, about 12-15 minutes. I’ve used it in muffins, cupcakes, scones, cakes, brownies, pancakes, and even frosting. Saturated Fat 2.6 g 13%. Served it, alongside your amazing apple pie, to my family tonight, and our eyes nearly popped out of our heads at the first bite. That way I have less to cook on Wednesday and Thursday? 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. Mix until all of those liquid ingredients have been incorporated. 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. When both my stepdaughter and husband requested pumpkin pie I knew exactly where to look . This healthy pumpkin pie is a slimmed down version of the classic recipe using reduced sugar and evaporated skim milk. . Pink: Cooked beets and use the colored water they cooked in. Your email address will not be published. And with how much my family enjoyed taste testing it… I think I’d better bake two! You will probably have some mixture and pastry left over. Your email address will not be published. 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