You want regular ol’ pumpkin purée, not pumpkin pie filling! If you can’t wait the full 8 hours, make sure you chill the pie for at least 3 hours. for the best results. Lori Collins says. I want to share my experience making this pie for Thanksgiving 2020. Stir the milk mixture into the pumpkin mixture. 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. 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. Make the crust. Set aside. Next comes the butter. ), Tip: Stevia is very concentrated, so a little bit goes a long way! Let’s go over how to make the best ever healthy pumpkin pie! Calories 135 Calories from Fat 41.4 % Daily Value* Total Fat 4.6 g 7%. 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’d love to hear what you think of this pumpkin pie if you make it! Top each slice with a dollop of whipped cream. Thank you I have so much faith in you! Amount Per Serving. Stir the dry crust ingredients in a bowl. 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. First, you’ll use white whole wheat flour instead of all-purpose flour. The filling starts with one full can of pumpkin purée. are usually parbaked because the filling cooks at a different rate than the crust. Add the pure maple syrup and heavy cream, and then whisk again until all the ingredients are combined. Although I’m not usually a crust person (shh, don’t tell! (You’ll also use it in all of these other recipes of mine! This recipe is a wonderful gluten-free, refined sugar-free, and dairy-free alternative to enjoy this holiday season. I highly recommend a pastry cutter like this one for that! Ener-G is a shelf-stable powder that keeps for ages. It’s the perfect addition to your Thanksgiving table topped with whipped cream, and can be made gluten-free as well! Thank you SO much for taking the time to share! Finally, you’ll sweeten your healthy pumpkin pie with a combination of pure maple syrup and liquid stevia. 1/4 tsp salt. You just made my entire day! Pre-heat the oven to 180C/ 350F/ gas mark 4. 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! . Oh my goodness, Gabby!!! The mixture should look crumbly, but will easily stick together when pressed. I’m honored that you’d consider making this pie as part of your Thanksgiving celebration, RoseMarie! Not a deep dish pie plate! “Terror” isn’t for pie crusts, but…) I spent decades struggling with pie dough until I had an epiiphany. I’m truly honored that you’d like to try my recipe! (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. Leaving the dough between the sheets of plastic wrap, roll it out into a 11”-wide circle. ground ginger, 1/8 … While the dough chills, prepare the filling. We can now see with our own eyes why this recipe has become a classic and gained its popularity. Then pour in the pumpkin puree. If you bake it together, just pour the puree on the crust, and bake at 350 degrees for about 35 minutes. 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