Sam’s Healthier Pumpkin Pie
Since my husband and I both have fall birthdays (maybe a hint as to why I love fall so much) our dessert of choice on our specials days has to require some pumpkin. For me growing up, my mom always made a cheesecake with a cherry topping (the one from the can). And while I loved that dessert, as I got older, and as “pumpkin everything” hit society like a madman, I wanted to switch up my birthday dessert. It is my birthday right?! I asked for pumpkin cheesecake.. pumpkin pie… and that’s the story of how I fell in love with pumpkin.. (kind of). When Sam was growing up, he described to me that every year his mom would make him a classic pumpkin pie since his birthday itched more towards Thanksgiving. To this day, this is the only flavor of pie he eats and I’ve continued to make it a longstanding tradition for him.
When creating this recipe I wanted to rid of the condensed milk and refined sugar that most recipes call for and use a low-glycemic sugar instead. However, I still wanted to have a flaky buttery crust that easily breaks when a fork hits it. I can proudly say that this recipe does justice to both of those things. If there’s anything I accomplish with my recipes it’s that you can make anything healthier but should never have to sacrifice flavor. If you want that extra cream cheese frosting on top of those healthy muffins, go for it. If you want a healthy pie filling but still crave that classic flaky pie crust, make it! I think you get my point.
When first creating this recipe, like any other recipe I test, I was a bit nervous as to how the crust would turn out. Pie crust is known to be a bit finicky so it can be hard to know the right technique. Since I’m clearly not a Michelin star chef, I made it easy on myself, and for you! Four simple ingredients (not including the ice water), and the taste couldn’t be better.
Sam’s Healthier Pumpkin Pie
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 1 tbsp coconut sugar
- 1 cup butter chilled and cubed
- 1/4-1/2 cup ice water
- 1 15 oz can pumpkin puree
- 3 large eggs
- 1 tsp vanilla
- 1/4 cup milk regular or non dairy
- 2 tbsp maple syrup
- 2 tsp pumpkin pie spice
- 1/2 cup coconut sugar
- 1/4 tsp salt
- Preheat oven to 425 degrees.
- In a food processor or bowl, mix the flour, salt, and sugar.
- Add the chilled butter and pulse again until crumbly. If using a bowl, use a pastry cutter to cut the butter in until incorporated.
- Pour the ice water in one tablespoon at a time until a dough forms. Should be somewhere between 1/4 and 1/2 cup ice water, be careful not to over pulse. (If you're not using a food processor I just like to use my hands).
- Wrap in plastic wrap or a Ziploc bag and refrigerate for at least 1 hour.
- Let the dough sit for about 10-15 minutes on the counter after refrigerating. Meanwhile, lightly flour a counter top or silmat and butter a pie dish.
- Roll out the dough until large enough to cover the size of your pie pan with about 1 inch overhang.
- Tuck the sides in over the edge and decorate the crust however you'd like.
- Poke about 5-8 holes all around the center of the dough and brush the edges with melted butter.
- Bake for 15 minutes until golden brown.
- In a stand mixer or large bowl combine the pumpkin, eggs, vanilla, milk, maple syrup, pumpkin pie spice, coconut sugar, and salt.
- Pour the filling in to the par-baked crust. Cover the edges with a
pie crust shield and bake for another 45-50 minutes until the middle is set and a knife comes out clean.