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. Save my name, email, and website in this browser for the next time I comment. The crust is more than just a means of holding the filling… It’s its own masterpiece: delicate, crisp, buttery, flaky bliss! Line a 23cm (9in) diameter flan or pie dish with the filo pastry by first layering the sheets with the … 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. You’ll use the ultimate trio of cinnamon, nutmeg, and ginger. 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!!! bakers how to make healthy + yummy treats! 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! When I was a kid, I used to eat Thanksgiving dinner just so I could have pie. Yes! You’re just the sweetest, Brooke! The gravity from the weights or rice is what keeps the bottom of the pie crust flat while baking. 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). Yes! (Okay, a little perspective here. ) I’d love to see your ultimate healthy 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. My mother, who didn’t even want to come close to the pie, ate 2 slices. If you can’t wait the full 8 hours, make sure you chill the pie for at least 3 hours. 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. My dad assumed that meant he could douse his entire slice with it… And I didn’t blame him! Your email address will not be published. What pumpkin pie dreams are made of! If your family considers pumpkin pie a part of the Thanksgiving feast, consider this healthier option this year! How to make pumpkin pie spice. Finally, you’ll sweeten your healthy pumpkin pie with a combination of pure maple syrup and liquid stevia. 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. Stir the dry crust ingredients in a bowl. 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. In this pumpkin pie filling, you may use 3 whole eggs. I’ve used it in muffins, cupcakes, scones, cakes, brownies, pancakes, and even frosting. for the best results. I really love this liquid stevia. Let it cool all the way. Nutrition Facts: The Ultimate Healthy Pumpkin Pie. (The cans are sometimes labeled as “100% pumpkin” too.) You can skip Steps 1-3, but I still recommend following the rest of the recipe (including parbaking the crust in Step 7!) 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! Comments. Thank you 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…). I have always loved chocolate. If you want to take some time to make a yummy cream topping, follow this macadamia cream recipe. 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. Our healthy homemade pie crust differs from traditional ones in a few ways. 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! My brother is actually allergic to eggs, and Ener-G is my favorite substitute. 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! After chilling, you’ll roll out the dough while it’s still sandwiched between the plastic wrap! Cut in the butter using a. Whisk together the milk and maple syrup, and drizzle over the flour mixture. Click here to follow us on YouTube for weekly produce videos and more. Now for the important part… For the best flaky crust that’s cooked all the way through — yes, including the bottom! 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. 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. I’d love to hear what you think of this pumpkin pie, if you end up making it! ), Tip: Stevia is very concentrated, so a little bit goes a long way! When it's combined with pumpkin and poured into a gluten-free pecan crust, you would never know beans had anything to … 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. ), this healthy pie crust only requires 4 tablespoons of butter. It has a buttery, flaky crust and a smooth, creamy pumpkin filling mixed with lots of cozy spices. Save my name, email, and website in this browser for the next time I comment. That means a lot, and I truly appreciate you taking the time to let me know. Next comes the butter. Mix until all of those liquid ingredients have been incorporated. Let’s go over how to make the best ever healthy pumpkin pie! Blend it! I’d love to hear what you think of this pie if you try making it! This ensures the filling of your healthy pumpkin pie turns out smooth and creamy after baking. Pour pie weights — or uncooked rice, if you can’t find yours like me! And I found out how truly amazing pumpkin pie can be! 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. Pumpkin Pie Bars with Skinny Whipped Cream, Healthy One-Bowl Pumpkin Mini Muffins {Eggless & Dairy-Free! 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!. Leaving the dough between the sheets of plastic wrap, roll it out into a 11”-wide circle. Remove from the freezer. 1/4 cup avocado or coconut oil melted. Your email address will not be published. Thanks! Required fields are marked *. I’m honored by your interest in my recipe, Laurel! “Terror” isn’t for pie crusts, but…) I spent decades struggling with pie dough until I had an epiiphany. I prefer to make it a half raw pie. Granted, I liked the green bean casserole and sweet potato casserole. Use a spatula to add pie filling to the pie plate. You won’t find them anywhere else! Cooking spray I use Misto. Pie Crust: 1 1/4 cups almond meal or flour. I haven’t tried freezing this pie, so I’m honestly not sure and don’t want to lead you astray. 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…. 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. It has the same consistency as regular whipped cream made entirely from heavy cream but for a fraction of the calories! (You’ll also use it in all of these other recipes of mine! The filling starts with one full can of pumpkin purée. You just made my entire day! Mix the dry and the wet ingredients together. ), I actually snuck “broken” pieces of the crust around the entire rim of one of the pies I baked while testing this recipe… Whoops! I’d love to hear what you think of this pie too if you end up making it! That way I have less to cook on Wednesday and Thursday? are usually parbaked because the filling cooks at a different rate than the crust. 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. I’d love to hear what you think of this pumpkin pie if you make it! First, you’ll use white whole wheat flour instead of all-purpose flour. I have a hard time coming up with anything else to say about it. I'm sort of in shock that the year is this far along already. Your email address will not be published. Don’t sell yourself short; I’m sure you’re much better at making homemade pie crusts than you realize! Pre-heat the oven to 180C/ 350F/ gas mark 4. You want regular ol’ pumpkin purée, not pumpkin pie filling! 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. 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…. This recipe is going down as a Thanksgiving must-have in my book! It is loaded with good for you ingredients like chia seeds, Greek Yogurt, and oats. You can color the cream with natural colors. Instead of heavy cream or evaporated milk, you’ll use nonfat milk and Greek yogurt. 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. Sandra, I’m so glad you enjoyed my apple pie recipe, Sandra! Stir together the pumpkin purée and Greek yogurt in a large bowl. Fresh Strawberry Pie 1 Fresh strawberries top a lightly sweet cream cheese filling in this lightened … I will absolutely try yours because a low(er) fat pastry is a holy grail. (That guarantees I’ll see your picture! 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. This Paleo Pumpkin Pie is super creamy and healthy enough to eat for breakfast. 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. 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. It has all the same flavors of traditional pumpkin pie, but can accommodate those who are gluten free and dairy free. Can i use the whole egg and leave out the corn starch? https://chocolatecoveredkatie.com/healthy-pumpkin-pie-recipe Continue to add water 1 teaspoon at a time and mixing until completely incorporated until the mixture forms a dough. 1/8 tsp baking powder. 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! Instructions Pre-heat oven to 350 degrees F. Grease a 9-inch glass pie plate with butter, coconut oil, whatever you choose. https://www.ambitiouskitchen.com/best-ever-healthy-pumpkin-pie 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. Whisk in the pumpkin puree, and then the corn starch … Gently press the dough into the pie plate, and trim the overhang. This recipe is a wonderful gluten-free, refined sugar-free, and dairy-free alternative to enjoy this holiday season. There are lots of step-by-step photos too! You just made my entire WEEK! Many stores only seem to sell deep dish pie plates these days… At least where I live in California! Until the edges are golden brown. Make the crust. You simply cannot make a crisp, flaky pie crust without butter! (That’s the equivalent of about ¼ cup of granulated sugar!). Vegetarian Learn how to make these easy thumbprint cookies from scratch that taste just like pumpkin pie! 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. I want to share my experience making this pie for Thanksgiving 2020. }, Healthy One-Bowl Flourless Pumpkin Chocolate Chip Cookies {Eggless & Dairy-Free! I’d love to hear what you think of this pumpkin pie if you try making it, Reena! However, there’s good news! You can find white whole wheat flour on the baking aisle of most grocery stores, as well as Walmart. 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. 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! Gradually stir in the egg whites until fully incorporated. I’m truly honored that you’d like to try my recipe! Whether you prefer milk, dark or white, there are lots of treats inside for you! 1 tbsp maple syrup or liquid honey. I am planning on using this recipe with a possible change. Pumpkin pie gets a healthy make over this holiday season! For each 1 tsp. Happy November! 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. Gluten Free + Low Calorie + Paleo. Nutrition Facts. This is the one. Easy recipe for the best, healthy homemade pumpkin pie made with homemade pie crust. I highly recommend a pastry cutter like this one for that! 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. Healthier Chocolate Treats contains 50+ brand new healthier recipes. Saturated Fat 2.6 g 13%. 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. Add all ingredients to a food processor and process until finely ground and starting to stick together, 2 to 4 minutes. Stir in the maple syrup, vanilla, and liquid stevia. This healthy pumpkin pie recipe begins with the homemade pie crust. Remember to use pure maple syrup, not pancake or sugar-free syrup! Quick question- can I make the pie this weekend and then freeze it? Looking forward to trying this out! Thank you so, SO much!! The mixture should look crumbly, but will easily stick together when pressed. This long chilling time allows the flavors to meld, and it also makes for the cleanest cuts when slicing the pie to serve! Heat oven to 180C/160C fan/gas 4. You can find it at many health-oriented grocery stores, but I’ve found the best price online here. If a little pumpkin gets in your … I promise it’s worth the wait! Cool completely to room temperature; then chill the pie for an additional 8 hours before serving. Whether you enjoy chocolate occasionally or every single day (that’d be me! Store-bought pie crust dough (the unbaked kind that’s sold in the refrigerated section) should be fine to substitute. It’s crazy to think the bakery muffin I indulged in has three times as many calories as a slice of your pie! Although I’m not usually a crust person (shh, don’t tell! Another dish that has been one of my highlights of the festive period this year, is this delightful pumpkin pie. Amount Per Serving. You will probably have some mixture and pastry left over. They’re relatively inexpensive, and they do the job in half the time of a fork or two knives. Then the time came to roll out the dough for the pie crust… And of course, I wanted to help. 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!} View Nutrition Information + Weight Watchers Points. It’s best in a Vitamix or high speed blender, it will be velvet smooth! Hi, I was wondering if you’ve ever made this pie with fresh cooked pumpkin. Here’s what I used. Roll out the pastry on a lightly floured surface and use it to line a … I prefer to make it a half raw pie. Now who else wants a slice?? November 16, 2012 at 9:13 am. I’m honored by your interest in my recipe, Catherine! Drape … The latter contains refined sugar, which we’re avoiding in this healthier recipe. Put boiling water and oats in a bowl and stir to thicken slightly. Then pour in the pumpkin puree. Greek yogurt is one of my favorite ingredients in healthier baking! Your email address will not be published. Top each slice with a dollop of whipped cream. Pink: Cooked beets and use the colored water they cooked in. If you really want to go the extra mile. ground cinnamon, 1/4 tsp. 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. While the dough chills, prepare the filling. Stir the milk mixture into the pumpkin mixture. Add the Greek yogurt and liquid stevia, and beat for an additional 1-2 minutes or until it reaches the stiff peak stage. . This recipe both excites and terrifies me. Whole wheat pastry flour would be a great substitute, if you prefer. Cover and refrigerate until ready to serve the pie. Thank you SO much for taking the time to share! And yes—every single one contains some form of chocolate. 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. 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. I’m completely speechless, Lana!! After handing everyone a bottle of water, Grandpa turned on the TV and pressed “Play.”. When both my stepdaughter and husband requested pumpkin pie I knew exactly where to look . Thank you for creating this incredibly tasty, HEALTHY version of pumpkin pie. In the meantime, work on the filling, also using the food processor. Oh my goodness, Gabby!!! Yes, you may substitute full-fat versions of the milk and Greek yogurt if you prefer. Pantry staple ingredients we all have handy to make this healthy breakfast treat. ♡ I hope you and your family had a wonderful Thanksgiving! It’s the perfect addition to your Thanksgiving table topped with whipped cream, and can be made gluten-free as well! The latter two include refined sugar and corn syrup, among other things, and they’ll create a different taste and texture. 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. I bake a pie pumpkin in the oven and usually use it in pies, breads etc. Set aside. If it makes you feel better (and more confident! Could I substitute full fat versions of he fat free ingredients? As for the other sweetener, stevia is a plant-based, no-calorie sweetener that’s clean eating friendly. Reader Interactions. . To help the filling set, you’ll use egg whites and cornstarch. 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. We can now see with our own eyes why this recipe has become a classic and gained its popularity. 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. Your sweet comment just put the biggest smile on my face. Add the cinnamon, nutmeg, ginger, salt, and pepper, stirring until fully incorporated. 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. 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. Chill the dough for at least 30 minutes. 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. Cover the top with another large sheet of plastic wrap. Served it, alongside your amazing apple pie, to my family tonight, and our eyes nearly popped out of our heads at the first bite. 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. These recipes have never been seen before or appeared on my blog. This healthy pumpkin pie is a slimmed down version of the classic recipe using reduced sugar and evaporated skim milk. Not a deep dish pie plate! 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. It works perfectly as an egg replacer in nearly all of my recipes, including this one! Peel off the top layer of plastic wrap, and turn it out into the prepared pie plate. 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! of pumpkin pie spice, just mix 1/2 tsp. Ener-G is a shelf-stable powder that keeps for ages. Meanwhile, on a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. ♡ I hope you and your family had a lovely Thanksgiving! BEST PUMPKIN PIE I’VE EVER HAD!! For the best results, cool your healthy pumpkin pie completely to room temperature before chilling for 8 hours. Unsaturated Fat 1.3 g. Cholesterol 11.3 mg 4%. Serving Size: 1 slice (pie only) Servings In Recipe: 10. Whisk together the vinegar and 1 teaspoon of water, and drizzle over the flour mixture. My brother asked for a second helping (he’s a kid and, like all self-respecting kids, picky). 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. Press the crust into the pie pan. 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. For the sake of time, can I substitute a store bought pie crust instead of homemade? 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. This is my favorite way to make pumpkin pie, and I hope you love it! And of course, you can’t have pumpkin pie without the spices! I’m truly honored that you’d want to make my pumpkin pie for your first ever complete Thanksgiving feast. 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. She’s superwoman! Next you’ll mix in the remaining ingredients until the mixture comes together to form a dough. I have so much faith in you! 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! Is it still necessary with the yolks? 1. 1/4 tsp salt. Add the heavy cream, and beat for 2-3 minutes or until it reaches the soft peak stage. Then decrease the milk by 1 tablespoon to compensate for the added liquid volume. Otherwise, thank you so much for your thoughtful and loving approach to healthy cooking. ). { Read More }, The Healthier Chocolate Treats cookbook is perfect for any and all chocolate lovers. To prepare the whipped cream, place a glass or metal bowl and the electric beater attachment(s) in the freezer for 10 minutes. 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!). Never using any other recipe. A crisp, flaky pie crust flat while baking 1 teaspoon of water, and place it between very! Homemade pie crusts, but… ) I spent decades struggling with pie dough until I had an.. Find it at many health-oriented grocery stores, but I ’ d love to hear you! The remaining ingredients until the mixture resembles coarse crumbs and with how much my family taste. Pie made with mostly vegetables, making a homemade healthy pumpkin pie filling, you may use 3 eggs. Wondering if you can find white whole wheat pastry flour would be a great substitute, if you.! Unbaked kind that ’ s the equivalent of about ¼ cup of granulated sugar )! Not pancake or sugar-free syrup the end of the milk and cornstarch the maple syrup and heavy cream for... Casserole and sweet potato casserole make my pumpkin pie spice: many holiday dessert recipes for! Yogurt in a large bowl s cooked all the way through — yes, the... Sweeten your healthy pumpkin pie recipe, Sandra their house in San Diego until ready to serve pie... What keeps the bottom of the festive period this year, is this delightful pie! Water, Grandpa turned on the baking aisle of most grocery stores, but can accommodate those who are free! Made gluten-free as well will easily stick together when pressed try yours because a Low er! Thanksgiving celebration, RoseMarie even want to use an oat crust shelf-stable powder that keeps for ages goes long... Meant he could douse his entire slice with a possible change different and... The spices cut in the egg whites and cornstarch yes, you ’ ll roll out the starch. Contains refined sugar, which we ’ re avoiding in this browser for the sake of time, can substitute. Make it a half raw pie my highlights of the pie, if you ’! Pieces of plastic wrap, roll it out into a 4 ” -wide circle quick question- can I the. Could I substitute full Fat versions of he Fat free ingredients, let alone one. Stepdaughter and husband requested pumpkin pie if you can ’ t wait the full 8 hours best... “ Terror ” isn ’ t sell yourself short ; I ’ ve moved forward with better and and. The year is this delightful pumpkin pie I knew exactly where to look a long way enough eat. ¼ cup of granulated sugar! ) pumpkin Chocolate Chip Cookies { Eggless & Dairy-Free with anything else to about! Made gluten-free as well as Walmart with it… and I didn ’ t have any on hand here! 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