I’d love to hear what you think of this pie too if you end up making it! Yes! It’s crazy to think the bakery muffin I indulged in has three times as many calories as a slice of your pie! You want regular ol’ pumpkin purée, not pumpkin pie filling! 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. 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! “Terror” isn’t for pie crusts, but…) I spent decades struggling with pie dough until I had an epiiphany. (That’s the equivalent of about ¼ cup of granulated sugar!). I’d love to hear what you think of this pumpkin pie, if you end up making it! 1 1/4 cups whole wheat flour + more for dusting/rolling. 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. of pumpkin pie spice, just mix 1/2 tsp. It works perfectly as an egg replacer in nearly all of my recipes, including this one! My brother is actually allergic to eggs, and Ener-G is my favorite substitute. 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. 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…. 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! 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. Reader Interactions. The crust is more than just a means of holding the filling… It’s its own masterpiece: delicate, crisp, buttery, flaky bliss! Although I’m not usually a crust person (shh, don’t tell! Pumpkin Pie Bars with Skinny Whipped Cream, Healthy One-Bowl Pumpkin Mini Muffins {Eggless & Dairy-Free! What pumpkin pie dreams are made of! It has a buttery, flaky crust and a smooth, creamy pumpkin filling mixed with lots of cozy spices. Otherwise, thank you so much for your thoughtful and loving approach to healthy cooking. https://chocolatecoveredkatie.com/healthy-pumpkin-pie-recipe This healthy pumpkin pie recipe begins with the homemade pie crust. What Inspired You to Write Healthier Chocolate Treats? I’ve used it in muffins, cupcakes, scones, cakes, brownies, pancakes, and even frosting. Now that you have your perfect crust, it’s time to make the filling! Made with mostly vegetables, making a homemade healthy pumpkin pie isn’t hard to do! And with how much my family enjoyed taste testing it… I think I’d better bake two! Drape … Use a spatula to add pie filling to the pie plate. To prepare the whipped cream, place a glass or metal bowl and the electric beater attachment(s) in the freezer for 10 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. It is loaded with good for you ingredients like chia seeds, Greek Yogurt, and oats. While the dough chills, prepare the filling. I have so much faith in you! If a little pumpkin gets in your … 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! Your email address will not be published. The latter two include refined sugar and corn syrup, among other things, and they’ll create a different taste and texture. https://amyshealthybaking.com/.../11/05/the-ultimate-healthy-pumpkin-pie . for the best results. Save my name, email, and website in this browser for the next time I comment. I have a hard time coming up with anything else to say about it. Yes! For the best results, cool your healthy pumpkin pie completely to room temperature before chilling for 8 hours. Bake the pie at 350°F for an additional 35-40 minutes or until the center barely jiggles when lightly shaken. Gently press the dough into the pie plate, and trim the overhang. Blend it! Healthier Chocolate Treats contains 50+ brand new healthier recipes. 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. Thank you for creating this incredibly tasty, HEALTHY version of pumpkin pie. Line a 23cm (9in) diameter flan or pie dish with the filo pastry by first layering the sheets with the … Shape that dough into a 4”-wide circle, and place it between two very large pieces of plastic wrap. 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. Our healthy homemade pie crust differs from traditional ones in a few ways. 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. 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). (The cans are sometimes labeled as “100% pumpkin” too.) 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