What Inspired You to Write Healthier Chocolate Treats? . It has all the same flavors of traditional pumpkin pie, but can accommodate those who are gluten free and dairy free. Meanwhile, on a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. Cooking spray I use Misto. That means a lot, and I truly appreciate you taking the time to let me know. 1 1/4 cups whole wheat flour + more for dusting/rolling. 1/8 tsp baking powder. It works perfectly as an egg replacer in nearly all of my recipes, including this one! Could I substitute full fat versions of he fat free ingredients? Lori Collins says. You just made my entire WEEK! Calories 135 Calories from Fat 41.4 % Daily Value* Total Fat 4.6 g 7%. 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! Although I’m not usually a crust person (shh, don’t tell! ), then I’m virtually holding your hand through the entire process, from start to finish. The gravity from the weights or rice is what keeps the bottom of the pie crust flat while baking. Whisk the wet ingredients in a separate bowl. 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!). This recipe both excites and terrifies me. Serving Size: 1 slice (pie only) Servings In Recipe: 10. . Now that you have your perfect crust, it’s time to make the filling! (You’ll also use it in all of these other recipes of mine! — you must parbake the pie crust. And yes—every single one contains some form of chocolate. For the sake of time, can I substitute a store bought pie crust instead of homemade? Add all ingredients to a high-speed blender and blend until smooth and creamy with no visible date pieces. Pink: Cooked beets and use the colored water they cooked in. I’m completely speechless, Lana!! Pour into the pie base (you don’t need to wait until the base in cool). When it's combined with pumpkin and poured into a gluten-free pecan crust, you would never know beans had anything to … 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. I bake a pie pumpkin in the oven and usually use it in pies, breads etc. Your email address will not be published. (That guarantees I’ll see your picture! If your family considers pumpkin pie a part of the Thanksgiving feast, consider this healthier option this year! 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! Pour the filling into the center of the parbaked crust. Don’t sell yourself short; I’m sure you’re much better at making homemade pie crusts than you realize! You can find it at many health-oriented grocery stores, but I’ve found the best price online here. Unsaturated Fat 1.3 g. Cholesterol 11.3 mg 4%. First, you’ll use white whole wheat flour instead of all-purpose flour. Peel, chop and boil the pumpkin until soft and mushy or use puree from a tin. 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. 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 long chilling time allows the flavors to meld, and it also makes for the cleanest cuts when slicing the pie to serve! November 16, 2012 at 9:13 am. Served it, alongside your amazing apple pie, to my family tonight, and our eyes nearly popped out of our heads at the first bite. Otherwise, thank you so much for your thoughtful and loving approach to healthy cooking. Add in the cubed vegan … 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! 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. Add all ingredients to a food processor and process until finely ground and starting to stick together, 2 to 4 minutes. 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! You want regular ol’ pumpkin purée, not pumpkin pie filling! Hi, I was wondering if you’ve ever made this pie with fresh cooked pumpkin. 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. Is it still necessary with the yolks? 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). Saturated Fat 2.6 g 13%. (Since it needs 8+ hours to chill, I typically don’t recommend making it on Thursday. for each egg yolk, although that doesn’t apply to this particular recipe!). Use any crust you like, if you don’t want to use an oat crust. 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! It has a buttery, flaky crust and a smooth, creamy pumpkin filling mixed with lots of cozy spices. Peel off the top layer of plastic wrap, and turn it out into the prepared pie plate. After hearing how they can be a bit picky, it means even more that both your mother and brother had seconds too — WOW! 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. Cover the top with another large sheet of plastic wrap. After handing everyone a bottle of water, Grandpa turned on the TV and pressed “Play.”. Sandra, I’m so glad you enjoyed my apple pie recipe, Sandra! You won’t find them anywhere else! Instead of heavy cream or evaporated milk, you’ll use nonfat milk and Greek yogurt. Can i use the whole egg and leave out the corn starch? 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. Bake the crust at 375 degrees until the crust turns golden, about 12-15 minutes. Pie Crust: 1 1/4 cups almond meal or flour. Top each slice with a dollop of whipped cream. Cover and refrigerate until ready to serve the pie. Stir the milk mixture into the pumpkin mixture. She’s superwoman! 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. ) I’d love to see your ultimate healthy pumpkin pie! 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! Cut in the butter using a. Whisk together the milk and maple syrup, and drizzle over the flour mixture. It’s best in a Vitamix or high speed blender, it will be velvet smooth! There are lots of step-by-step photos too! . 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. I’d love to hear what you think of this pie too if you end up making it! Make the crust. Put boiling water and oats in a bowl and stir to thicken slightly. Yes! 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. Yes! 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 prefer to make it a half raw pie. (That’s the equivalent of about ¼ cup of granulated sugar!). 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. Pumpkin Pie Spice: Many holiday dessert recipes call for pumpkin pie spice. in Baking· Clean Eating· Desserts· Low Fat· Pies & Tarts· Vegetarian. 1 large egg, lightly beaten In this pumpkin pie filling, you may use 3 whole eggs. Thanks! Instructions Pre-heat oven to 350 degrees F. Grease a 9-inch glass pie plate with butter, coconut oil, whatever you choose. Not a deep dish pie plate! Many stores only seem to sell deep dish pie plates these days… At least where I live in California! 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. Next comes the butter. are usually parbaked because the filling cooks at a different rate than the crust. Pumpkin Pie filling. Drape … I’m honored by your interest in my recipe, Catherine! I’d love to hear what you think of this pumpkin pie if you make it! You’re just the sweetest, Brooke! Thank you for creating this incredibly tasty, HEALTHY version of pumpkin pie. Whisk together the vinegar and 1 teaspoon of water, and drizzle over the flour mixture. Granted, I liked the green bean casserole and sweet potato casserole. What pumpkin pie dreams are made of! Stir together the pumpkin purée and Greek yogurt in a large bowl. 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. Now for the important part… For the best flaky crust that’s cooked all the way through — yes, including the bottom! 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. Next you’ll mix in the remaining ingredients until the mixture comes together to form a dough. Leaving the dough between the sheets of plastic wrap, roll it out into a 11”-wide circle. Vegetarian Learn how to make these easy thumbprint cookies from scratch that taste just like pumpkin pie! Add the cinnamon, nutmeg, ginger, salt, and pepper, stirring until fully incorporated. The crust is more than just a means of holding the filling… It’s its own masterpiece: delicate, crisp, buttery, flaky bliss! Let it cool all the way. — 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. Thank you SO much for taking the time to share! I’d love to hear what you think of this pumpkin pie, if you end up making it! View Nutrition Information + Weight Watchers Points. I’m honored by your interest in my recipe, Laurel! Add the Greek yogurt and liquid stevia, and beat for an additional 1-2 minutes or until it reaches the stiff peak stage. I want to share my experience making this pie for Thanksgiving 2020. (The cans are sometimes labeled as “100% pumpkin” too.) { Read More }, The Healthier Chocolate Treats cookbook is perfect for any and all chocolate lovers. In a separate smaller bowl, whisk together the milk and cornstarch. 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. This recipe is going down as a Thanksgiving must-have in my book! I never ate pumpkin pie before, let alone bake one. You will probably have some mixture and pastry left over. A Better Pumpkin Pie. You can either bake the crust ahead of time and pour the pumpkin puree in raw, or you can bake the whole pie together. BEST PUMPKIN PIE I’VE EVER HAD!! We can now see with our own eyes why this recipe has become a classic and gained its popularity. While the dough chills, prepare the filling. 1/4 tsp salt. Unlike traditional recipes that use a full stick or two (that’s 8 to 16 tablespoons! Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 4”-wide circle. Looking forward to trying this out! Happy November! Gently press the dough into the pie plate, and trim the overhang. I am planning on using this recipe with a possible change. It has the same consistency as regular whipped cream made entirely from heavy cream but for a fraction of the calories! How to make pumpkin pie spice. Your email address will not be published. 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!!! I haven’t tried freezing this pie, so I’m honestly not sure and don’t want to lead you astray. Plus it’s topped with fresh homemade whipped cream! Pies with creamy custard-like fillings (like pumpkin pie!) Please do not say this would not be as “healthy” but I do not go along with the “low fat” craze. This is the one. 1. The pie has a delightful spicy flavor, a delicate creamy pumpkin flavor and yet we tried to make it as healthy as possible, corresponding to the canons of the diet. https://chocolatecoveredkatie.com/healthy-pumpkin-pie-recipe Never using any other recipe. 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. (I’ve actually covered that about the milk in the Notes section of the recipe already — I know it can be easy to miss!) If you don’t have any on hand, here is an easy way to make your own. of pumpkin pie spice, just mix 1/2 tsp. Another dish that has been one of my highlights of the festive period this year, is this delightful pumpkin pie. ), 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’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. When both my stepdaughter and husband requested pumpkin pie I knew exactly where to look . https://www.ambitiouskitchen.com/best-ever-healthy-pumpkin-pie for the best results. Whether you prefer milk, dark or white, there are lots of treats inside for you! And I found out how truly amazing pumpkin pie can be! Healthier Chocolate Treats contains 50+ brand new healthier recipes. The filling starts with one full can of pumpkin purée. 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. 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. Easy recipe for the best, healthy homemade pumpkin pie made with homemade pie crust. You can color the cream with natural colors. Bake the pie at 350°F for an additional 35-40 minutes or until the center barely jiggles when lightly shaken. (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. 1 Cup of Cashews (soaked 3 hours and drained before using), 1 Pumpkin (About 2 1/2 cups cooked pumpkin puree). After chilling, you’ll roll out the dough while it’s still sandwiched between the plastic wrap! You can skip Steps 1-3, but I still recommend following the rest of the recipe (including parbaking the crust in Step 7!) If you bake it together, just pour the puree on the crust, and bake at 350 degrees for about 35 minutes. I’ve used it in muffins, cupcakes, scones, cakes, brownies, pancakes, and even frosting. Cut it in until the mixture resembles coarse crumbs. Store-bought pie crust dough (the unbaked kind that’s sold in the refrigerated section) should be fine to substitute. Mix until all of those liquid ingredients have been incorporated. As for the other sweetener, stevia is a plant-based, no-calorie sweetener that’s clean eating friendly. 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. 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. I will absolutely try yours because a low(er) fat pastry is a holy grail. Pumpkin Pie Bars with Skinny Whipped Cream, Healthy One-Bowl Pumpkin Mini Muffins {Eggless & Dairy-Free! 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. If it makes you feel better (and more confident! And of course, you can’t have pumpkin pie without whipped cream! 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 healthy pumpkin pie recipe begins with the homemade pie crust. Continue to add water 1 teaspoon at a time and mixing until completely incorporated until the mixture forms a dough. You’ll only need ½ teaspoon to sweeten this entire pie. Your email address will not be published. Chill the dough for at least 30 minutes. ground cinnamon, 1/4 tsp. ), there are plenty of goodies inside for you! Now, through Amy's Healthy Baking, I teach beginner (and advanced!) The delicious filling is made with fresh or canned pumpkin puree and homemade pumpkin pie spice. I’m truly honored that you’d like to try my recipe! Oh my goodness, Gabby!!! Good Morning & Happy Thanksgiving… Greek yogurt is one of my favorite ingredients in healthier baking! My mother, who didn’t even want to come close to the pie, ate 2 slices. My brother asked for a second helping (he’s a kid and, like all self-respecting kids, picky). Pour pie weights — or uncooked rice, if you can’t find yours like me! Now who else wants a slice?? My dad assumed that meant he could douse his entire slice with it… And I didn’t blame him! To help the filling set, you’ll use egg whites and cornstarch. The mixture should look crumbly, but will easily stick together when pressed. Use a spatula to add pie filling to the pie plate. Then pour in the pumpkin puree. Roll out the pastry on a lightly floured surface and use it to line a … Cool completely to room temperature; then chill the pie for an additional 8 hours before serving. I’d love to hear what you think of this pumpkin pie if you try making it, Reena! 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. Then pour in the pumpkin puree. Whether you enjoy chocolate occasionally or every single day (that’d be me! (Okay, a little perspective here. Cinnamon pumpkin pie is a national American cuisine and is often mentioned in literature. Click here to follow us on YouTube for weekly produce videos and more. I'm sort of in shock that the year is this far along already. Add the pure maple syrup and heavy cream, and then whisk again until all the ingredients are combined. If a little pumpkin gets in your … If you want to take some time to make a yummy cream topping, follow this macadamia cream recipe. That way I have less to cook on Wednesday and Thursday? Tip: Pastry cutters are great for my scone recipes too! Whole wheat pastry flour would be a great substitute, if you prefer. It’s the perfect addition to your Thanksgiving table topped with whipped cream, and can be made gluten-free as well! Shape that dough into a 4”-wide circle, and place it between two very large pieces of plastic wrap. Nutrition Facts. However, there’s good news! Sodium 189.7 mg 8%. 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. For the best results, cool your healthy pumpkin pie completely to room temperature before chilling for 8 hours. If you want a crustless version, I’ve also included a link below to a pumpkin pie with no crust. This healthy pumpkin pie is a slimmed down version of the classic recipe using reduced sugar and evaporated skim milk. 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! I’d love to hear what you think of this pie if you try making it! 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! Towards the end of the DVD, Grandpa recorded my third Thanksgiving, held at their house in San Diego. Yes, you may substitute full-fat versions of the milk and Greek yogurt if you prefer. Thank you Let’s go over how to make the best ever healthy pumpkin pie! I made your apple pie and we all loved it. bakers how to make healthy + yummy treats! Grandpa was adamant — no sneak peeks! 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 have always loved chocolate. Blend it! ♡ I hope you and your family had a lovely Thanksgiving! 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. 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. Whisk in the pumpkin puree, and then the corn starch … Amount Per Serving. Save my name, email, and website in this browser for the next time I comment. Line the center of the pie with foil, ensure that the foil is fully touching the dough all the way around the steep sides of the pie plate, and pour. Made with mostly vegetables, making a homemade healthy pumpkin pie isn’t hard to do! }, 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. I prefer to make it a half raw pie. Required fields are marked *. Thank you so, SO much!! Either of these will result in a shrunken parbaked crust with big bubbles in the center and around the edges from where the steam tried to escape. https://amyshealthybaking.com/.../11/05/the-ultimate-healthy-pumpkin-pie Pre-heat the oven to 180C/ 350F/ gas mark 4. Mix the dry and the wet ingredients together. If you really want to go the extra mile. 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…). Pumpkin pie gets a healthy make over this holiday season! Preheat the oven to 350 degrees F. Make the filling. To make the pumpkin pie filling, in a large bowl, whisk the 4 eggs. 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!. 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. This ensures the filling of your healthy pumpkin pie turns out smooth and creamy after baking. You simply cannot make a crisp, flaky pie crust without butter! Then decrease the milk by 1 tablespoon to compensate for the added liquid volume. ground ginger, 1/8 … For each 1 tsp. Reader Interactions. Quick question- can I make the pie this weekend and then freeze it? Our healthy homemade pie crust differs from traditional ones in a few ways. Comments. And of course, you can’t have pumpkin pie without the spices! This is the perfect pumpkin pie recipe! And with how much my family enjoyed taste testing it… I think I’d better bake two! Stir the dry crust ingredients in a bowl. You’ll use the ultimate trio of cinnamon, nutmeg, and ginger. ♡ I hope you and your family had a wonderful Thanksgiving! Your email address will not be published. I’m truly honored that you’d want to make my pumpkin pie for your first ever complete Thanksgiving feast. You can either bake the crust ahead of time and pour the pumpkin puree in raw, or you can bake the whole pie together. This recipe is a wonderful gluten-free, refined sugar-free, and dairy-free alternative to enjoy this holiday season. 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…. It is loaded with good for you ingredients like chia seeds, Greek Yogurt, and oats. I’m a California girl who turned her baking hobby into a full-time job. 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. Yes, that’s correct. The latter contains refined sugar, which we’re avoiding in this healthier recipe. Finally, you’ll sweeten your healthy pumpkin pie with a combination of pure maple syrup and liquid stevia. If you can’t wait the full 8 hours, make sure you chill the pie for at least 3 hours. It should be fine to bake on Tuesday, though, if you’d rather not make it on Wednesday! 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. 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. Stir in the maple syrup, vanilla, and liquid stevia. Let it cool all the way. This is my favorite way to make pumpkin pie, and I hope you love it! Line a 23cm (9in) diameter flan or pie dish with the filo pastry by first layering the sheets with the … 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. 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. Until the edges are golden brown. You just made my entire day! I really love this liquid stevia. In the meantime, work on the filling, also using the food processor. Heat oven to 180C/160C fan/gas 4. I have so much faith in you! ), Tip: Stevia is very concentrated, so a little bit goes a long way! I can’t wait to hear what you think of this pumpkin pie, Crysta! }, Healthy One-Bowl Flourless Pumpkin Chocolate Chip Cookies {Eggless & Dairy-Free! Bake the crust at 375 degrees until the crust turns golden, about 12-15 minutes. It is really easy to make and can be made even easier if you use canned pumpkin puree rather than fresh. Here’s what I used. And since then I’ve moved forward with better and better approaches and better and better results. I’m honored that you’d consider making this pie as part of your Thanksgiving celebration, RoseMarie! Save my name, email, and website in this browser for the next time I comment. I promise it’s worth the wait! Set aside. My brother is actually allergic to eggs, and Ener-G is my favorite substitute. 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. 1/2 cup any milk I used unsweetened almond. Gluten Free + Low Calorie + Paleo. Pantry staple ingredients we all have handy to make this healthy breakfast treat. 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.
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