Hi friends! I have a really exciting announcement today and yet it is
relevant to the pumpkin pie that I know you want to see because you guys have
been requesting it like crazy and you're gonna see it asap. But first I have a
a new ebook. Yyyyyyyaaaaaaaaaaaaayyyyyyyyy.
Ho Ho Healthy a Mind Over Much Christmas is a project I've been working on for the
past few months and I'm so excited to share it with you now. I've been posting
sneak peeks to Instagram and CnapChat
I've pretty much been eating pumpkin pie and gingerbread cookies since July. But I'm
stoked that it's done. It's ready for you right now at mindovermunch.com/ebooks. It is
over 30 classic Christmas dessert recipes that have been healthified.
They are all gluten free they all have the macros and all the grams are
included.
I even asked you guys on Instagram like six months ago what your favorite holiday
treats were and you guys gave me so many great ideas that I did include in the
e-book. It's only $9.99. There are package deals available and for the next
24 hours if you use the code "HOHOYOUTUBE" you guys can get 10% off this
ebook or any of the package deals of your choice. You guys are actually
getting 2 recipes from my brand new ebook today because I am sharing the pie
filling and the pie crust. It is a lower-fat pie crust. Thumbs up if you're
stoked about it. I thought that this was the perfect recipe to share from this ebook
because Thanksgiving is just around the corner and pumpkin pie is my favorite
Thanksgiving dessert and I want to know what's your favorite Thanksgiving recipe?
Comment below and let me know because we have some great Thanksgiving episodes
coming up. Also keep in mind that you can use this lighter filling with any pie
crust recipe want. So you don't have to use this crust, you can it's lower fat but
you don't have to.
For the crust you will need oat flour, coconut oil in solid form or you could
sub butter, we are also lightening up the fat by using some applesauce instead
of additional oil or butter, corn starch which is optional but it'll help the
crust be a little bit flakier since there's no butter, sweetener, salt, and cold water.
Add all of your ingredients except for the water into your food processor and
pulse until you start to get a nice crumbly dough consistency. Now if it
seems like it needs a little bit more liquid to hold together go ahead and add in
that water and continue to run the processor until you get a dough ball. Rremove
and press into your pie dish. Now we want to press this in as evenly as possible
we don't want to be too thick or too thin in certain areas so spend some time
with it.
Keep a knife handy in case the edges start to come over the side you can chop
them off and put them back in wherever it seems bare. Once your crust is evenly flattened use a
fork to poke some holes into the bottom. That's gonna keep it from bubbling in
the oven. Now this pie crust can be used for pretty much any pie recipe want you
don't have to just use it with this pumpkin pie filling. But for
custard-based piles like this one because the liquid can tend to seep into
the crust you may want to blind bake it. I have made this exact pumpkin pie with
both blind baking the crust and not and it turns out ok I don't really think it
makes it to you know soggy or anything but if you do choose to take that extra
step and blind bake, here's how you do it. Pretty much your gonna be baking the pie
alone with no filling. Lay a piece of parchment paper inside of the pie and you're
going to fill that with some dried beans or rice will also work. You do not want
these to be cooked beans they have to be dried, have not been rehydrated yet. The
beans are not going to cook, what they're really doing is weighing the pie down so
that it doesn't poof up when it's cooking. If you have pie weights, those will work
just as well.
Transfer your crust to the oven preheated at 375 degrees Fahrenheit for ten
to fifteen minutes. You don't need it to be completely cooked through or hardened,
you just want to not look raw. It is going to continue to cook once we add
the filling and return it to the oven. So while that's cooling let's make the
filling. For the filling you will need canned pumpkin. Remember it is not canned
pumpkin pie mix they are very different.
The mix has a lot of sugar already added to it. Eggs, almond milk or milk of choice,
sweetener, coconut or brown sugar or you could sub extra sweetener of your choice, cinnamon, pumpkin
pie spice or you could sub allspice, nutmeg, and cloves,
and vanilla extract. Simply add all the ingredients to a blender or food processor and let it blend.
Boom! Easy! Can I get a thumbs up for how easy that is? What did it takes three seconds? Once
the crust has cooled a bit you can go ahead and pour that filling into the crust,
spreading it out evenly. And remember you can use any pie crust you want with this
recipe so if grandma has the most delicious flaky pie crust that you love, go
ahead and use it.
You're still lightening up the pie significantly with this filling recipe.
Or if you're in a time crunch and you want to use a store bought pie crust, go ahead and use
it. They really aren't as terrible for you as people think. Bake in an oven
preheated to 350 degrees Fahrenheit for about 50 to 55 minutes until the outside
is set, the inside giggles just a bit as it will continue to cook once it is
removed. Remove and allow to cool completely before devouring. I also
recommend refrigerating it so you can enjoy a nice chilled pumpkin pie. I also
like to add a little bit of whipped cream to the top of my pumpkin pie and
remember my coconut whipped cream is also available for a cleaner option. Also
I don't know if you'll have any left after serving this to your guests at
Thanksgiving but good news if you do have leftovers this pie tends to get
better the next day after sitting overnight. Don't be disappointed in the
leftovers, trust me I've eaten about 7 of these pies by now. Because the macros are so
awesome, let's talk about them for a second. A traditional slice of pumpkin pie can be anywhere from
400 to 500 calories per slice. It can also rack up 15 to 20 grams of fat
and 50 grams of carbs, 25 of which are sugar. If you use my lower-fat pie
crust and filling a slice is only 123 calories. It is
also 7 grams of fat, 11 grams of carbs, and 3 grams of protein. The main
reason we are able to get those amazing macros is that this recipe does not
require any evaporated or sweetened condensed milk which is pretty cool.
The filling alone
for this recipe is only 38 calories per serving, 1 gram of fat, 5 grams of carbs,
2 grams of protein. So again the macros for the full slice will of course
depend on the crust that you choose but the point is that the filling is lightened up so
much that even if you want to indulge in that extra flaky buttery crust you're
still lightening it up a whole lot. I hope that you guys enjoy these recipes and I
hope that you will check out this brand new ebook along with my others. I know some
of you guys already know this but some of you do not, my real job is a graphic
designer so I really love these ebooks because it allows me to bring my
passions of design and teaching and health and food altogether and I get to share
it with you.
It also helps to support me and the channel because let me tell you who ever
said it's easy to make a living on YouTube must have already been rich. So
if you are interested in these recipes don't forget to check out the new ebook
at mindovermunch.com/ebooks. I also have a Thanksgiving ebook if you're looking to
lighten up the meal. I will see you guys on Thursday for a brand new episode. I hope
you have an amazing week and remember it's all a matter of Mind Over Munch.