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…. I’d love to hear what you think of this pumpkin pie, if you end up making it! When both my stepdaughter and husband requested pumpkin pie I knew exactly where to look . Thank you }, 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. For my recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white (and you’ll need an additional ½ tablespoon of butter or coconut oil {or Earth Balance, if you’re vegan!} I’m a California girl who turned her baking hobby into a full-time job. Quick question- can I make the pie this weekend and then freeze it? 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. Thank you SO much for taking the time to share! 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! Pour the filling into the center of the parbaked crust. for each egg yolk, although that doesn’t apply to this particular recipe!). I made your apple pie and we all loved it. 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. Although I’m not usually a crust person (shh, don’t tell! Add the pure maple syrup and heavy cream, and then whisk again until all the ingredients are combined. Oh my goodness, Gabby!!! Here’s what I used. 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. I’m truly honored that you’d like to try my recipe! November 16, 2012 at 9:13 am. View Nutrition Information + Weight Watchers Points. Healthy Pumpkin Pie {GF, Low Cal, Paleo} This Healthy Pumpkin Pie made with an addicting walnut date crust and topped with pumpkin custard is super easy to make and so delicious you won’t want to share! Yes! I have a hard time coming up with anything else to say about it. Cut it in until the mixture resembles coarse crumbs. I’d love to hear what you think of this pumpkin pie if you make it! Comments. I want to share my experience making this pie for Thanksgiving 2020. are usually parbaked because the filling cooks at a different rate than the crust. “Terror” isn’t for pie crusts, but…) I spent decades struggling with pie dough until I had an epiiphany. I will absolutely try yours because a low(er) fat pastry is a holy grail. You can either bake the crust ahead of time and pour the pumpkin puree in raw, or you can bake the whole pie together. Use a spatula to add pie filling to the pie plate. Ener-G is a shelf-stable powder that keeps for ages. 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. I’m honored by your interest in my recipe, Laurel! Thank you so, SO much!! 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. Store-bought pie crust dough (the unbaked kind that’s sold in the refrigerated section) should be fine to substitute. You’ll use the ultimate trio of cinnamon, nutmeg, and ginger. 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. 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