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’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. 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! Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 4”-wide circle. Meanwhile, on a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. Healthier Chocolate Treats contains 50+ brand new healthier recipes. It is really easy to make and can be made even easier if you use canned pumpkin puree rather than fresh. If you plan on using solely pure maple syrup to sweeten the filling, you’ll need ½ cup (120mL) of pure maple syrup and only ¼ cup (60mL) of milk. BEST PUMPKIN PIE I’VE EVER HAD!! ), this healthy pie crust only requires 4 tablespoons of butter. I’m truly honored that you’d want to make my pumpkin pie for your first ever complete Thanksgiving feast. If you can’t wait the full 8 hours, make sure you chill the pie for at least 3 hours. . Pre-heat the oven to 180C/ 350F/ gas mark 4. You can color the cream with natural colors. Many stores only seem to sell deep dish pie plates these days… At least where I live in California! You will probably have some mixture and pastry left over. Drape … Nutrition Facts: The Ultimate Healthy Pumpkin Pie. It is loaded with good for you ingredients like chia seeds, Greek Yogurt, and oats. 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. The latter contains refined sugar, which we’re avoiding in this healthier recipe. 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!} In the meantime, work on the filling, also using the food processor. And yes—every single one contains some form of chocolate. Plus it’s topped with fresh homemade whipped cream! https://chocolatecoveredkatie.com/healthy-pumpkin-pie-recipe 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 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. It should be fine to bake on Tuesday, though, if you’d rather not make it on Wednesday! Thanks! I never ate pumpkin pie before, let alone bake one. 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. Line a 23cm (9in) diameter flan or pie dish with the filo pastry by first layering the sheets with the … Good Morning & Happy Thanksgiving… It’s the perfect addition to your Thanksgiving table topped with whipped cream, and can be made gluten-free as well! Leaving the dough between the sheets of plastic wrap, roll it out into a 11”-wide circle. 1/2 cup any milk I used unsweetened almond. Peel off the other layer of plastic wrap. 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!. 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). (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. I have so much faith in you! 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. If a little pumpkin gets in your … The gravity from the weights or rice is what keeps the bottom of the pie crust flat while baking. Happy November! The delicious filling is made with fresh or canned pumpkin puree and homemade pumpkin pie spice. Fresh Strawberry Pie 1 Fresh strawberries top a lightly sweet cream cheese filling in this lightened … Served it, alongside your amazing apple pie, to my family tonight, and our eyes nearly popped out of our heads at the first bite. Grandpa was adamant — no sneak peeks! It has the same consistency as regular whipped cream made entirely from heavy cream but for a fraction of the calories! of pumpkin pie spice, just mix 1/2 tsp. Granted, I liked the green bean casserole and sweet potato casserole. I’d love to hear what you think of this pie too if you end up making it! Required fields are marked *. 1 1/4 cups whole wheat flour + more for dusting/rolling. Whisk the wet ingredients in a separate bowl. Continue to add water 1 teaspoon at a time and mixing until completely incorporated until the mixture forms a dough. 1. ), then I’m virtually holding your hand through the entire process, from start to finish. 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. Quick question- can I make the pie this weekend and then freeze it? After hearing how they can be a bit picky, it means even more that both your mother and brother had seconds too — WOW! This recipe is going down as a Thanksgiving must-have in my book! I’d love to hear what you think of this pie if you try making it! 1 large egg, lightly beaten Not a deep dish pie plate! Add all ingredients to a high-speed blender and blend until smooth and creamy with no visible date pieces. I prefer to make it a half raw pie. Nutrition Facts. And of course, you can’t have pumpkin pie without the spices! This is my favorite way to make pumpkin pie, and I hope you love it! 1/8 tsp baking powder. That way I have less to cook on Wednesday and Thursday? Pour the filling into the center of the parbaked crust. Instead of heavy cream or evaporated milk, you’ll use nonfat milk and Greek yogurt. Pumpkin pie gets a healthy make over this holiday season! ground cinnamon, 1/4 tsp. This ensures the filling of your healthy pumpkin pie turns out smooth and creamy after baking. Cut in the butter using a. Whisk together the milk and maple syrup, and drizzle over the flour mixture. 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! Thank you for creating this incredibly tasty, HEALTHY version of pumpkin pie. Then pour in the pumpkin puree. ♡ I hope you and your family had a wonderful Thanksgiving! And since then I’ve moved forward with better and better approaches and better and better results. 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. 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. Now, through Amy's Healthy Baking, I teach beginner (and advanced!) And of course, you can’t have pumpkin pie without whipped cream! Make the crust. Thank you SO much for taking the time to share! I’m honored by your interest in my recipe, Laurel! This is the one. 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! 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. What Inspired You to Write Healthier Chocolate Treats? Sandra, I’m so glad you enjoyed my apple pie recipe, Sandra! Whisk together the vinegar and 1 teaspoon of water, and drizzle over the flour mixture. I’m truly honored that you’d like to try my recipe! Cooking spray I use Misto. Instructions Pre-heat oven to 350 degrees F. Grease a 9-inch glass pie plate with butter, coconut oil, whatever you choose. I'm sort of in shock that the year is this far along already. It’s crazy to think the bakery muffin I indulged in has three times as many calories as a slice of your pie! This healthy pumpkin pie recipe begins with the homemade pie crust. I haven’t tried freezing this pie, so I’m honestly not sure and don’t want to lead you astray. Thank you so, SO much!! It has a buttery, flaky crust and a smooth, creamy pumpkin filling mixed with lots of cozy spices. (Since it needs 8+ hours to chill, I typically don’t recommend making it on Thursday. 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. 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. 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. That means a lot, and I truly appreciate you taking the time to let me know. 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. 1/4 cup avocado or coconut oil melted. 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…. In a separate smaller bowl, whisk together the milk and cornstarch. I bake a pie pumpkin in the oven and usually use it in pies, breads etc. Saturated Fat 2.6 g 13%. I can’t wait to hear what you think of this pumpkin pie, Crysta! Heat oven to 180C/160C fan/gas 4. This healthy pumpkin pie is a slimmed down version of the classic recipe using reduced sugar and evaporated skim milk. Cover the top with another large sheet of plastic wrap. — you must parbake the pie crust. In this pumpkin pie filling, you may use 3 whole eggs. Looking forward to trying this out! If you really want to go the extra mile. First, you’ll use white whole wheat flour instead of all-purpose flour. What pumpkin pie dreams are made of! https://www.ambitiouskitchen.com/best-ever-healthy-pumpkin-pie I will absolutely try yours because a low(er) fat pastry is a holy grail. Cut it in until the mixture resembles coarse crumbs. 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…). Yes, that’s correct. Now that you have your perfect crust, it’s time to make the filling! Cool completely to room temperature; then chill the pie for an additional 8 hours before serving. Sodium 189.7 mg 8%. ♡ I hope you and your family had a lovely Thanksgiving! Pumpkin Pie Spice: Many holiday dessert recipes call for pumpkin pie spice. (You’ll also use it in all of these other recipes of mine! I am planning on using this recipe with a possible change. I highly recommend a pastry cutter like this one for that! Let it cool all the way. 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