I’m honored by your interest in my recipe, Catherine! ground cinnamon, 1/4 tsp. I really love this liquid stevia. My brother asked for a second helping (he’s a kid and, like all self-respecting kids, picky). It is really easy to make and can be made even easier if you use canned pumpkin puree rather than fresh. 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! I’m a California girl who turned her baking hobby into a full-time job. Cover and refrigerate until ready to serve the pie. And of course, you can’t have pumpkin pie without the spices! I'm sort of in shock that the year is this far along already. Is it still necessary with the yolks? 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. Meanwhile, on a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. 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! Stir together the pumpkin purée and Greek yogurt in a large bowl. — you must parbake the pie crust. Save my name, email, and website in this browser for the next time I comment. I will absolutely try yours because a low(er) fat pastry is a holy grail. To help the filling set, you’ll use egg whites and cornstarch. ), Tip: Stevia is very concentrated, so a little bit goes a long way! You’ll use the ultimate trio of cinnamon, nutmeg, and ginger. Required fields are marked *. Could I substitute full fat versions of he fat free ingredients? Let’s go over how to make the best ever healthy pumpkin pie! Bake the crust at 375 degrees until the crust turns golden, about 12-15 minutes. You want regular ol’ pumpkin purée, not pumpkin pie filling! Oh my goodness, Gabby!!! I’m honored that you’d consider making this pie as part of your Thanksgiving celebration, RoseMarie! 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. It’s the perfect addition to your Thanksgiving table topped with whipped cream, and can be made gluten-free as well! Greek yogurt is one of my favorite ingredients in healthier baking! Pantry staple ingredients we all have handy to make this healthy breakfast treat. 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. You can find it at many health-oriented grocery stores, but I’ve found the best price online here. Put boiling water and oats in a bowl and stir to thicken slightly. Whether you prefer milk, dark or white, there are lots of treats inside for you! It should be fine to bake on Tuesday, though, if you’d rather not make it on Wednesday! I haven’t tried freezing this pie, so I’m honestly not sure and don’t want to lead you astray. Peel, chop and boil the pumpkin until soft and mushy or use puree from a tin. Pies with creamy custard-like fillings (like pumpkin pie!) Stir the milk mixture into the pumpkin mixture. (That guarantees I’ll see your picture! 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). I promise it’s worth the wait! Thank you so, SO much!! Heat oven to 180C/160C fan/gas 4. 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. The latter contains refined sugar, which we’re avoiding in this healthier recipe. Nutrition Facts: The Ultimate Healthy Pumpkin Pie. bakers how to make healthy + yummy treats! 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! 1/4 tsp salt. This is my favorite way to make pumpkin pie, and I hope you love it! Your email address will not be published. (Since it needs 8+ hours to chill, I typically don’t recommend making it on Thursday. After hearing how they can be a bit picky, it means even more that both your mother and brother had seconds too — WOW! Please do not say this would not be as “healthy” but I do not go along with the “low fat” craze. And since then I’ve moved forward with better and better approaches and better and better results. It works perfectly as an egg replacer in nearly all of my recipes, including this one! 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. Remove from the freezer. ), this healthy pie crust only requires 4 tablespoons of butter. Grandpa was adamant — no sneak peeks! Not a deep dish pie plate! Cool completely to room temperature; then chill the pie for an additional 8 hours before serving. My mother, who didn’t even want to come close to the pie, ate 2 slices. Add the cinnamon, nutmeg, ginger, salt, and pepper, stirring until fully incorporated. First, you’ll use white whole wheat flour instead of all-purpose flour. 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. I bake a pie pumpkin in the oven and usually use it in pies, breads etc. Your sweet comment just put the biggest smile on my face. Pour the filling into the center of the parbaked crust. Our healthy homemade pie crust differs from traditional ones in a few ways. You can either bake the crust ahead of time and pour the pumpkin puree in raw, or you can bake the whole pie together. Then decrease the milk by 1 tablespoon to compensate for the added liquid volume. To make the pumpkin pie filling, in a large bowl, whisk the 4 eggs. Never using any other recipe. This Paleo Pumpkin Pie is super creamy and healthy enough to eat for breakfast. 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. 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. (I’ve actually covered that about the milk in the Notes section of the recipe already — I know it can be easy to miss!) (Okay, a little perspective here. ), then I’m virtually holding your hand through the entire process, from start to finish. for each egg yolk, although that doesn’t apply to this particular recipe!). If you don’t have any on hand, here is an easy way to make your own. This healthy and easy pumpkin pie overnight oat takes just about 15 minutes to put together and a great make-ahead breakfast for busying mornings or while on the go! Don’t sell yourself short; I’m sure you’re much better at making homemade pie crusts than you realize! https://amyshealthybaking.com/.../11/05/the-ultimate-healthy-pumpkin-pie Now who else wants a slice?? 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. Ener-G is a shelf-stable powder that keeps for ages. Thank you SO much for taking the time to share! 1 1/4 cups whole wheat flour + more for dusting/rolling. 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. This is the perfect pumpkin pie recipe! If a little pumpkin gets in your … Use any crust you like, if you don’t want to use an oat crust. I’m honored by your interest in my recipe, Laurel! To prepare the whipped cream, place a glass or metal bowl and the electric beater attachment(s) in the freezer for 10 minutes. Then the time came to roll out the dough for the pie crust… And of course, I wanted to help. 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. 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. Drape … Yes! Add all ingredients to a food processor and process until finely ground and starting to stick together, 2 to 4 minutes. Set aside. Thanks! I am planning on using this recipe with a possible change. Instructions Pre-heat oven to 350 degrees F. Grease a 9-inch glass pie plate with butter, coconut oil, whatever you choose. Required fields are marked *. Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 4”-wide circle. What Inspired You to Write Healthier Chocolate Treats? Bake the crust at 375 degrees until the crust turns golden, about 12-15 minutes. Serving Size: 1 slice (pie only) Servings In Recipe: 10. I’m truly honored that you’d want to make my pumpkin pie for your first ever complete Thanksgiving feast. When I was a kid, I used to eat Thanksgiving dinner just so I could have pie. After handing everyone a bottle of water, Grandpa turned on the TV and pressed “Play.”. Instead of heavy cream or evaporated milk, you’ll use nonfat milk and Greek yogurt. 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. 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. 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. Quick question- can I make the pie this weekend and then freeze it? Maple syrup and liquid stevia particular recipe! ) add the Greek yogurt if end. We can now see with our own eyes why this recipe has become classic! 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