![]() ![]() ![]() I've never eaten a warm pumpkin pie in my life, and prefer mine (healthy or otherwise) chilled with a dollop of whipped cream. For a firmer pie, I recommend refrigerating the pie until chilled all the way through, then serving cold or letting it come to room temperature and serving it like that. Let the pie cool for at least 15 minutes to solidify before cutting.I usually forget to do this and just enjoy the crunchy top part of the crust. If your crust is browning more than you like, place a piece of tinfoil over the pie to shield it. Bake at 350 degrees for 50 minutes or until set. For the filling, process all the ingredients together in a food processor until smooth.Remove the top layer of wrap, invert crust into greased pie plate, and trim off excess crust. Either press it into a greased 9 inch pie plate with your hands or roll it out between two sheets of plastic wrap or parchment paper to the desired thickness. Add the Greek yogurt and water and process on the "dough" setting until a ball of dough forms. For the crust, pulse the first 5 ingredients in a food processor until coarse crumbs form.It’s a little more finicky but also a little lighter in texture (no egg). You can find this pumpkin pie recipe and another crust recipe option in my cookbook. If you want to eat your pie warm, I would let it sit on the counter for 15 minutes before cutting to let it set up properly. I don’t plan on changing that tradition any time soon, especially since this pie holds its shape best when cold. We’ve always made our pumpkin pies the day before Thanksgiving and eaten them cold with whipped cream. I of course never bother to do this because I usually don’t think about it until too late (and I really don’t mind eating the crunchy part)… While baking this pie, you might want to cover it with a sheet of tinfoil if you notice your crust getting too brown. Which is very helpful around Thanksgiving when you’re quite possibly preparing a lot of different things. I whipped up both the crust and the filling in the food processor attachment for our Ninja blender. I don’t mind saying that it tastes exactly like the real thing. To accompany my pecan custard pie, I thought I should come up with a pumpkin pie recipe for Thanksgiving. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change. This mixture is pressed into mini muffin tins to form little cups into which the filling is spooned.Ī couple of hours chilling in the fridge allows both the filling and crust to set, and the cups can be easily removed from the muffin tin.īite-sized eats are ideal for a cocktail party – because you can hold your beverage with one hand and eat with the other – and nothing is more seasonal to me than pumpkin, so I think these healthy treats are perfect for the occasion.This post may contain affiliate links. The “crust” is simply rich & buttery pecans, sweet & chewy Medjool dates, and a bit of warm ground cinnamon. In our version, maple-sweetened pumpkin pie filling is sandwiched between flaky, thinly rolled dough, with a touch of maple glaze on top. The filling is comprised of pumpkin puree, coconut butter, and some flavor punches by way of maple syrup, vanilla extract, and pumpkin pie spices. I figured that a fun contribution to my friend Cara’s Clean Eating Cocktail Party would be mini raw pumpkin “pies”. As soon as the weather turns cool and the leaves start to turn vibrant colors here in New England, I start posting pumpkin recipes with reckless abandon. It’s a good thing, then, that the food blogosphere is overfilled with pumpkin fanatics such as myself. In fact, I’m really the sole pumpkin lover of the bunch! When it comes to holiday desserts, I’m pretty much the only one in my family that loves pumpkin pie. Cornstarch: Cornstarch thickens the pumpkin pie filling and replaces the need for eggs. You can use light brown or granulated sugar if that’s what you have to hand. Hey, a girl can dream, right?įor more of Lauren’s recipes, visit Healthy Food for Living, “Like” her page on Facebook, and follow on Twitter. Sugar: Use cane sugar that is less processed than granulated. Or maybe we’ll feast on Banana Bread Pancakes with a scoop of Maple Cookie Frozen Yogurt while our little ones roll around on the floor. I can’t wait for baby-blogger get togethers come next spring □ Maybe I’ll luck out and she’ll invite me over for something super fun like Apple Pie Grilled Cheese. In person, I always enjoy her company and I’m particularly thrilled that she’s due to have a baby girl just a few months before me. ![]() Lauren of Healthy Food for Living is a near and dear food blogger – she is local to me we’ve had the opportunity to get together on several occasions! Online, I enjoy her comforting but creative recipes with a healthful spin. ![]()
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