I don’t know about you, but pumpkin pie is one of my favorite holiday desserts. It goes well with coffee, has great texture, and has just the right amount of sugar and spice. While traditional pies usually call for 1 cup of refined sugar and a white flour crust, we’ve come up with a recipe that uses creation-based ingredients and contains only about 17 grams of sugar per slice instead of the traditional 35 grams! Our recipe uses honey, stevia, and a whole wheat crust. If you’re gluten intolerant, don’t worry–we also have a recipe for a crust made of almonds.
While other types of creation-based pies (apple, cherry, berry, etc) can be healthy too, pumpkin is a particularly superstar ingredient. Pumpkin is a great source vitamins A, E, C, and Riboflavin. It’s also high in potassium, copper, and manganese. I’m also a little biased because it’s my favorite pie. So without further ado, here’s the recipe for a healthy pumpkin pie:
Whole Wheat Pie Crust:
2 cups whole wheat pastry flour, chilled
1 tsp salt
3/4 unstalted butter, chilled
5 to 8 tbsp ice water
Sift flour and salt together into a large mixing bowl and chill. Chop cold butter into small pieces and add to the chilled, dry ingredients until it resembles a coarse meal. Sprinkle cold water over the mixture, one tablespoon at a time and knead only until dough forms. Shape dough into a ball and cut in half. Shape both halves into small discs and wrap in wax paper. Refrigerate for 30 minutes before rolling.
Important: Keep everything as cold as possible and knead only as necessary.
Almond (gluten-free) Pie Crust:
1 cup of finely ground almonds or almond powder
3 tbsp of butter or coconut oil to grease pie dish
1/2 tsp cinnamon powder
Mix ingredients together by hand and press evenly into greased pie dish. Bake in pre-heated oven (325 degrees) for a few minutes while mixing pie filling.
Pumpkin Pie filling:
1 sugar pie pumpkin
1/2 cup of honey
1/2 tsp of stevia or to taste
2 1/2 tsp of pumpkin pie spice
1/2 tsp of salt
1 tbsp of flour
10 oz of half and half
1) Cut pumpkin in half and remove seeds. Place open sides down in a baking dish with a 1/4 inch of water at 325 degrees for 30 to 40 minutes, or until flesh is tender. Scrape cooked pumpkin flesh from skin into mixing bowl and mash into puree.
2) Add remaining ingredients to pumpkin puree and mix well after adding each ingredient.
3) Pour mixture into unbaked pastry shell and place aluminum foil or crust shield around edge of crust to prevent it from burning.
4) Bake at 450 degrees F for the first 10 minutes then reduce the oven temperature to 350 degrees F and bake for an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove foil or crust protector around 20 minutes before the pie is done in order to achieve a golden brown crust. Let pie cool and set. Refrigerate overnight for best flavor.
Originally posted 2012-11-22 06:53:00.