Healthy Pumpkin Pie Recipe
Try this healthy pumpkin pie recipe.
Try this healthy pumpkin pie recipe.
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 3 eggs, separated
- 1/8 tsp. nutmeg
- 1/4 tsp. ginger
- for one pumpkin pie (filling)
- 1/4 c. pure maple syrup
- 1 3/4 c. fresh pumpkin puree (or 1-15oz can pure pumpkin but i don't recommend it)
- 1/4 tsp. cloves
- 1/2 c. heavy cream
- ingredients for single whole wheat pie crust:
- 1 1/2 c. flour (can use 100% whole wheat pastry flour)
- 1/2 tsp. sugar or sucanat
- 1/2 c. butter or lard or palm shortening
- 4-5 tbs. ice water
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (2g)
- Sodium 581.37 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Turn the oven on to 350 or 400F. Scrub a whole pie pumpkin.
- Put the entire pumpkin into oven for 10-15 minutes as it preheats.
- Remove pumpkin, which will now not break your knife. Slice pumpkin in half – any direction will do.
- Scrape out the seeds and stringy stuff, reserving seeds for making crispy pumpkin seeds.
- Place pumpkin halves, cut side down, in a baking dish or cookie sheet with at least a half inch of water. Bake for 30-60 minutes until you can pierce the rind with a fork. Allow to cool.
- Scoop out pumpkin flesh and puree.
- Rinse the food processor or scrape very well with a spatula.
- To make pie crust: In the bowl of the food processor, pulse the 1 ½ c. whole wheat pastry flour, ½ tsp. salt, and ½ tsp. sugar, for the pie crust a few times.
- Cut ½ cup extremely cold leaf lard or butter into about 8 pieces and add to mixture, pulsing until it looks like cookie crumbs.
- Dribble 4-5 Tbs. ice water into the food processor while it's running, but stop it as soon as the dough begins to stick together.
- With your hands, finish pressing all the dough together. Add more water if absolutely necessary, but try not to if you can. Also try to handle the dough as little as possible; this will ensure a flakier crust.
- Form dough into a ball and place in refrigerator for at least 30 minutes.
- To make pumpkin pie filling: In the meantime, work on the filling, also using the food processor. If a little pumpkin gets in your crust or a little crust in your filling, it's no big deal.
- Separate egg whites and yolks. Whiz egg whites in the food processor until frothy and then remove to a separate bowl.
- Process the egg yolks, maple syrup, pumpkin puree, spices and cream until evenly mixed.
- Fold in the egg whites with a spatula.
- To assemble the pie: Roll out pie crust and form into a single pie plate, fluting the edges.
- Pour filling into unbaked pie crust.
- For best crust, place a metal cookie sheet on the bottom rack to radiate heat (also protects oven from a mess if the pie bubbles over).
- Bake in a preheated 425F oven for 15 minutes, then reduce the heat to 350F for another 40-45 minutes or until a knife inserted in the center comes out clean.
- Cool on racks.
- If the crust begins to brown too much on the edges, move the pie down a rack OR cover crusts with aluminum foil.
My Unexpected Love Affair with Pumpkin Pie
I've always considered myself a pragmatic person. My life is structured, my days are planned, and spontaneity is usually something I avoid. Baking, therefore, was never really on my radar. It always seemed a bit fussy, a little too time-consuming for someone who values efficiency. I much preferred quick and easy weeknight dinners to anything that required measuring cups and precise temperatures.
That all changed last fall. A friend, knowing my penchant for all things organized and predictable, gifted me a beautiful, plump pie pumpkin. The vibrant orange hue and smooth, almost perfectly round shape was strangely compelling. It sat on my kitchen counter, silently challenging my carefully constructed routines. After a few days of ignoring it, something inside me snapped. I decided, on a whim, to attempt the impossible: making a pumpkin pie from scratch.
I'd always been intimidated by pie crust. The idea of achieving that perfectly flaky, golden-brown crust seemed insurmountable. But armed with a well-worn recipe (and perhaps a healthy dose of stubbornness), I embarked on my culinary adventure. The initial stages were surprisingly therapeutic. The rhythmic chopping of ingredients, the satisfying whir of the food processor—it was oddly calming. The process wasn’t just about creating a pie; it was about embracing a slower pace, about indulging in a sensory experience that I had previously overlooked.
And then came the taste test. The first bite was nothing short of revelatory. The warmth of the spices, the sweetness of the pumpkin, the delicate crunch of the crust—it was a symphony of flavors and textures that completely captivated me. This wasn't just a pie; it was a testament to the transformative power of stepping outside my comfort zone.
More than just a pie
Making that first pumpkin pie wasn't just about baking a dessert. It marked a turning point in my approach to life. It taught me the value of patience, the importance of meticulous attention to detail, and the sheer joy that can be found in creating something beautiful and delicious from seemingly simple ingredients. It's a lesson that has extended far beyond the kitchen. I'm now more willing to embrace the unexpected, to find beauty in the imperfect, and to appreciate the small moments of joy that life offers.
Since that first pie, I've experimented with various recipes, tweaking ingredients and techniques to achieve my perfect pumpkin pie. I've learned that the process is as much a part of the experience as the result. The smell of baking spices filling my home, the satisfying weight of the pie cooling on the rack – these sensory details are now treasured memories, a testament to the rewarding nature of stepping away from the everyday and embracing the unexpected.
Perhaps this is the true magic of pumpkin pie. It's not just about the taste, it's about the journey, the transformation, and the newfound appreciation for something simple yet extraordinary. So, I encourage you, step outside your comfort zone, embrace the unexpected, and make a pumpkin pie. You might just surprise yourself.
Ingredients You'll Need
This recipe uses simple, readily available ingredients. But remember, the quality of your ingredients can significantly impact the final result.
- Fresh Pumpkin: This makes all the difference! Using fresh pumpkin results in an intensely flavorful pie.
- Whole Wheat Pastry Flour: This adds a lovely nutty flavor and a slightly chewier texture to the crust. You can experiment with other types of flour if you prefer.
- High-Quality Spices: Freshly ground cinnamon, nutmeg, and ginger make all the difference.
- Maple Syrup: Provides a natural sweetness that complements the pumpkin.
- Heavy Cream: Adds richness and creaminess to the filling.
- Leaf Lard (Optional): Adds amazing flakiness to the pie crust.
Tips and Tricks for Success
Baking a great pumpkin pie requires attention to detail. Here are a few tips to help you along the way:
- Don't Rush the Process: Allow your pie dough to chill properly. This will prevent shrinkage during baking.
- Blind Bake the Crust (Optional): If you're concerned about a soggy bottom, pre-bake your crust before adding the filling.
- Use a Pie Shield: This will help prevent the crust from burning before the filling is cooked through.
- Let it Cool Completely: Patience is key here! Allowing the pie to cool completely allows the filling to set properly.
Baking is a journey of discovery, and pumpkin pie is a perfect gateway to explore the delicious possibilities. So grab that pumpkin, gather your ingredients, and get ready to embark on your own culinary adventure.
