Delight in a healthy, vegan pumpkin pie that’s keto, paleo, gluten-free, and sugar-free. Enjoy guilt-free indulgence this fall!
Deliciously Guilt-Free Dessert for Every Dietary Preference
Pumpkin pie is a quintessential dessert associated with Thanksgiving, celebrated not only for its rich flavor but also for its health benefits. Traditional recipes often rely on ingredients like sugar, wheat, dairy, and eggs, which can pose challenges for many individuals with dietary restrictions. However, a detoxified version of this beloved dessert has emerged, utilizing a zero-carb sweetener and replacing common allergens with nutrient-dense superfoods.
This healthier pumpkin pie recipe is infused with warming fall spices that not only enhance its flavor but also contribute to overall well-being. By opting for alternative ingredients, this version of pumpkin pie allows those with dietary concerns to enjoy a festive treat without compromising their health. The emphasis on superfoods ensures that each bite is not only delicious but also nourishing, making it a perfect addition to holiday celebrations.
Indulge Guilt-Free: A Decadent Slice of Fall Bliss!
Happy fall everyone today we’re going to make a healthy detoxed pumpkin pie so I’ve got all the ingredients of my pie crust which is flour swap a little granular sugar Swap and some Himalayan sea salt I’m mixing this well and then I’m going to add 1/2 cup of well stirred room temperature butter Swap and we have 1 to 2 tablespoons of some hot.
Water and then we’ll mix this until we get a nice CR crumbly consistency remember if you have trouble stirring your butter swap straight out of the container go ahead and just put the entire container into a blender or a food processor blend it till it’s nice and smooth and then your butter swap will stay nice and smooth for a couple.
Months after a minute or so in the blender separation is normal because it doesn’t have any binders or fillers so this is looking really good and then I get in here with some clean hands get it to that perfect crumbly dough consistency we want it to stick together when it’s pressed but otherwise it can stay fairly dry and crumbly so.
This is looking perfect so you can see this texture for the grainfree flower swap nice and crumbly sticks together well when pressed and a quick comparison this is the same recipe with the whole grain flour Swap this one’s going to have a few extra slowly digesting healthy carbs a little more earthy grainy texture and.
Flavor so good though same crumbly texture sticks together well I’m going to use my avocado oil grease my 9 in pie pan really well now especially when you’re doing a grain-free crust it tends to stick so I want to make sure I well oil my pie pan and then we’ll just put all of our crust in.
Our pie pan and we’re going to press it nice and even and this is the part I typically take my time doing I want pretty pie crust that’s evenly dispersed through the pan so my crust is pretty even with all throughout my pie and I’ve got my oven heated up to.
350° and I’m going to parbake my crust for about eight minutes and that’s just going to keep our crust from it’s going to prevent the crust from getting soggy as the pumpkin filling goes in and bakes so this basically just sets the pie crust so we have a nice crumbly flaky pie crust in the finished pie okay our pie crust is perfectly pressed and we’re.
Going to go ahead and put it in the oven to parbake 8 minutes at 350 we’re going to make mini pumpkin pies with our whole grain crust so again we’ll well oil these are just normal muffin size about 3 in in diameter make sure you Grease Grease really well I’m dispersing this between 10 different mini muffin tins you could probably stretch it to 12 but.
I found 10 um a normal 9 and 1 12 inch pie makes easily 10 mini pies and I’m just evenly pressing my little mini pies nice and thin crust and the the crust is just going to be worked up probably half to three quers up the sides and that’s fine the filling is going to come up higher.
And we’ll stack these on a cookie tray we’re going to par bake for eight minutes and then while these are baking we’ll start making our filling okay we’re going to whip up our pumpkin filling I’ve got two egg swaps half a cup of well stirred room temperature butter swap little bit of flour swap granular sugar swap there’s a teaspoon.
Of salt tablespoon of cinnamon tablespoon of pumpkin pie spice tablespoon of vanilla I’m going to highpe blend this until it’s nice and smooth creamy and I’ll mix it with pumpkin I’ve got one full can of open pumpkin there I’m going to pour in my Blended mixture we’re going to mix it together and then pour it in our pie sha.
Okay I’ve got my pumpkin puree and that Blended sugar suar Swap and flour Swap and spices and egg swap going to mix this until it’s nice and smooth my crust is perfectly par baked and we’ll just pour it in our shell and bake pour our pumpkin pie filling in our crust before I bake I’m going to cover.
It with some vented foil so the pie is getting be able to fully bake without the crust burning and so make sure your vented foil is tented so the pie can expand without running into the foil I’ve I’ve turned down the oven 325° we’ll bake this for somewhere around 50 minutes I’ve done the exact.
Same technique same recipe with my whole grain swap to make my mini pies now I’m just going to pour equal amounts of filling in each par baked crust okay I’ve got 10 portioned mini pies and I turned down my oven to 325° I’m going to bake these for about 35 minutes and I’m not going to worry.
About putting foil on top because none of the crust is sticking out on these pies for
