(refreshing music)
- Hey friends, Lacey here with A Sweet Pea Chef
and OMG, how have I not shared
my pumpkin pie recipe with you yet?
So as you may know, I recently asked for some fall recipes
you wanted me to #makeithealthy
and I chose to do chicken potpie,
which turned out absolutely delicious,
but I had so many other requests
to make also a pumpkin pie healthy.
So, that is definitely one that I wanted to get to this year
and I'm so excited to share it today.
So I decided to choose the first person
to request it on Instagram and that was @polimoni34?
polimoeni34?
polimonee34?
However you say it, it's on the screen
so you know who you are
and thank you so much for being the first
of many to request pumpkin pie
for a #makeithealthy fall recipe.
And because you've got chosen, you get this cool shirt.
I'm gonna send this on out to you.
This is my #asweetpeachef shirt
which I send out to all #makeithealthy winners.
So, thank you very much.
Real quick, if you are not yet a subscriber,
make sure you go hit that bell
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I share healthy, clean eating recipes every week,
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All right, you guys ready to make
some healthy pumpkin pie already?
All right, let's get started.
So, this healthy pumpkin pie has the perfect texture,
the perfect flavors, it is so good.
I use the same recipe for my butterless pie crust,
which uses whole wheat pastry flour and coconut oil
instead of more refined ingredients.
This is actually the same recipe I also use
in my chicken pot pie recipes if you watched that.
So if you wanna learn how to make that butterless pie crust
so that we have this entire recipe from scratch,
head on over to my recipe video
and then come on back so we can make the filling.
Keep in mind, for that butterless pie crust
that we only need half of that recipe
because we're not gonna be needing a top for our pie crust
because pumpkin pie only has a bottom pie crust.
All right, so time to make our filling.
So, we're gonna start preheating our oven
to 350 degrees Fahrenheit.
In a large mixing bowl,
we're gonna add in our pumpkin pie puree.
Make sure when you're shopping at the store
that you do not buy pumpkin pie mix.
They are very different.
Pumpkin pie mix has all sorts of extra ingredients in there,
including sugars.
We do not want that.
We want just plain old pumpkin puree.
If you have never made pumpkin puree from scratch,
it is so easy, and the flavor and the texture
really does make a difference.
You just get a pie pumpkin, slice it in half,
scoop out all of the seeds,
and then you just place it face down in the oven
and you bake it until it's tender.
Then you just remove the pumpkin flesh from the skin
and put it into a food processor or a mixer
and blend it until smooth.
And then you have pumpkin puree.
It's so easy, and the taste is so delicate.
It's really, really good.
That being said, I'm using pumpkin puree from a can today.
So they both work, it's no biggie,
and it's a one-to-one ratio,
whether it's homemade or canned.
They both will come out tasty.
Also, since we are on the topic
of making everything from scratch, I wanna share with you
how to quickly make your own pumpkin spice mix
'cause that way, you don't have to just buy
that little container of pumpkin spice mix at the store.
And if you run out, you always know
how to make it on your own
and you can also alter the flavors
to just make it taste perfect for you.
Seriously, all pumpkin spice mix
is a mixture of five easy ingredients,
and those are ground cinnamon, ground ginger,
ground nutmeg, ground cloves, and allspice.
Mix that together,
and poof, you have your own pumpkin spice mix.
I make extra and I keep it in the pantry
and I just grab it whenever I need it
to add to some coffee or on top of some pancakes,
and it's just so easy to have.
Getting back to our pumpkin pie filling,
whether it's canned or pureed,
we're gonna have our pumpkin puree in our mixing bowl.
Follow that with some full-fat Greek yogurt,
coconut sugar, eggs, unsweetened almond milk
or any milk of your choosing as long as it's unsweetened,
melted and cooled coconut oil, vanilla extract,
our pumpkin spice mix, and a little sea salt.
And then stir with a whisk to completely combine everything.
If you wanna make this a vegan pumpkin pie,
that is very easy to do as well.
Just replace your full-fat Greek yogurt
with an equal amount of a plant-based Greek yogurt.
Make sure it's unsweetened and it has no added flavor.
And then also, you can replace your eggs
with a little bit of extra pumpkin puree,
or you can use a flax egg.
The reason why I like to add in
a little bit of Greek yogurt into this pumpkin pie
is that it adds a little bit of oomph
and density to the mix, gives it a nice texture,
and it gives it a little bit of extra kick
but it does not make it taste like a pumpkin cheesecake.
It definitely is gonna come through
with that pumpkin flavor.
All right, now we're gonna grab our prepared pie crust
and then we're gonna pour carefully our pumpkin pie mix
into our pie crust.
We don't wanna fill it completely to the top
'cause it will kind of move around
as you transfer it into the oven.
You wanna get it mostly all the way full,
Okay, so we've all bought a pre-made pumpkin pie
at the store before, right?
You buy it, has a little clear top on it,
and it's so easy and you're, like,
"Woohoo, I'm having pumpkin.
"This is gonna be a healthy pie."
You're gonna bring it
and you're gonna have a delicious Thanksgiving dinner
and you're not gonna be any wiser
to all of the refined ingredients that you just ate.
Seriously, the next time you're at the store,
turn that pie over,
take a look at the ingredients that are in there.
It's high-fructose corn syrup, it's added coloring,
it's so much added sugar and unnecessary added chemicals
that we just do not need.
And then we are going to transfer it into the oven
and bake for about 45 to 65 minutes.
The center is not gonna be completely solid.
It's gonna have a slight jiggle to it
but not nearly as liquidy as it is
when you put it in the beginning.
Because if you overcook it,
the center of the pie will start to crack
and it will start to pull away from the edges
so you wanna get it just to the point
of cooked all the way through.
Also, if it looks a little bit jiggly, that's okay,
because when we take it out and we let it cool down
and we transfer it into the refrigerator,
it will set even more.
So, even if it's a tiny bit jiggly
when you remove it from the oven,
that's what we want because it will solidify when it cools.
Okay, so while our pie is cooling,
I have to show you how to make your own vegan whipped cream.
All right, to make this whipped cream,
which is vegan, paleo, and keto, by the way,
which is really awesome,
we're gonna grab a refrigerated can of full fat coconut milk
and we're just gonna scrape out the top portion
of the coconut cream in the top.
That's the hardened portion.
You're gonna have coconut milk at the bottom
that's a lot more liquidy,
you can save that for another recipe.
We don't need that for this.
So, scoop out that hardened coconut cream,
add it into a large mixing bowl,
follow that up with some pure maple syrup,
vanilla extract, and a little sea salt.
And then we're gonna beat this together using a hand mixer.
If you have a stand mixer, you could use this as well,
or even a blender would work.
You basically just wanna get everything mixed together
and really smooth.
And as you blend it all together,
you'll notice that the whipped cream
starts to get nice and fluffy
and starts to really look like whipped cream.
Seriously, see, like, how easy is that to make?
And you can just keep a can of full fat coconut milk
in, like, the back of your fridge
and then you know any time if you need some whipped cream,
we've all been in that position, I know we have,
grab it out of the fridge
and make your own homemade whipped cream.
After your pie has mostly cooled,
you can transfer it into the refrigerator.
It will stay refrigerated for a good three to four days.
I like to top it with a little bit of plastic wrap
or put it in some sort of airtight container.
So if you wanna make this pie ahead of time
and then serve it for Thanksgiving, that works as well.
It's shockingly easy to make all of this from scratch
and your taste buds and all of your guests
will thank you for it.
Check out my butterless pie crust recipe video,
and I have a complete healthy Thanksgiving playlist
that you should check out as well.
If you have not subscribed yet, do that right now
and go check out those videos,
let me know if you have any #makeithealthy requests
in the comments below, and I will see you in the next video.