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Vertical-clean-pumpkin-pie

Hands down, this is the best healthy pumpkin pie I ever had! It is quite easy to make delicious pie with a bunch of butter, flour and sugar. But when it comes to a clean dessert, it’s a challenge. I was up for it, although scared to death.

In the last 3 days, I made 3 pumpkin pies. That’s why I want you to close your eyes and pretend you can’t see those small white dots of cream cheese. It was experiment #3 and a thought of making pumpkin pie #4 was terrifying for me. Not for Alex though. Kids do not eat pumpkin pie. BTW, you don’t need cream cheese.

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I never made pumpkin pie in my life. Reasons:

#1. I’m from Ukraine. Ukrainians do not make pumpkin pies. They make cakes, apple pies, perogies, borscht but not pumpkin pies. After 13 years in Canada, I thought it was time to fit in. At the Thanksgiving table.

#2. For me, pumpkin pie must have a flaky/crumbly crust, not a chewy one. I had no idea how to do that without butter and, honestly, was terrified to death to try. Healthy baking is scary! I don’t want to be eating tofu pumpkin pie (sorry my vegan friends, just not for me, but I love tofu) and at same time no Pillsbury dough is allowed in my house.

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Well, IT’S NOT THAT HARD AT ALL! Easy, peasy. Thanks to Mr. Google, Olena’s creative brain, like add cream cheese to pumpkin pie filling creative, and eating assistant, Alex, and not-eating pumpkin pie assisting kids. 2 nights me and Alex were fighting over a piece of pumpkin pie. For real.

First try, it was just gone by the night #2 and we had only 1.5 piece left. That’s a problem right there. Third try, that you are looking at, I cut out 1 piece to share and the rest had to wait until the next day, for photos. Only in food blogger’s house, the husband asks if he is allowed to eat. Anything. Even plain broccoli has it’s pre-defined destiny.

But we managed and we are still married.

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So, about the pie. The crust was perfectly crumbly. Just like I wanted. Mixing wheat flour with ground almonds makes the crust “flaky” and at same time helps it to stay together. White whole wheat or just plain whole wheat flour would work. I ground almonds myself in a Magic Bullet. You can use store-bought almond flour. Even better. The crust will be easier to work with. Pre-baking the crust is a must. It won’t bake through under all of that moist pie filling.

The filling was out of this world. I slightly adapted it from The Gracious Pantry. Thanks, Tiffany! I used less almond milk because I like solid pumpkin pie. Otherwise, it’s delicious! So clean and made of simple ingredients. In fact, I’m devouring a pumpkin pie slice for lunch, as I type. No guilt whatsoever. And I’m not scared of a fat content. It’s healthy almond and coconut oil fats, in moderation. I prefer them over Pillsbury dough scary ingredients and bleached white flour. 0 cholesterol, people!

The filling will be runny, that’s OK. It will solidify perfectly as it bakes and after cooling. You can buy pumpkin pie spice or I learnt to make my own from sweet Kelli of The Corner Kitchen. Also, you can just use 1 tsp of cinnamon and 1/2 tsp of nutmeg. I served it with whipped coconut cream & a bit of stevia. Enjoy!

Clean Pumpkin Pie

Clean Pumpkin Pie

Ingredients

    For the Pie Crust:
  • 1 cup almond flour (meal) or finely ground almonds
  • 1+1/2 cup (white) whole wheat flour + more for dusting/rolling
  • 1/4 cup coconut oil, melted
  • 3/4 cup almond milk, unsweetened
  • 1/8 tsp salt
  • Coconut oil (cooking) spray
  • For Pumpkin Pie Filling:
  • 1/2 cup egg whites
  • 15 oz can (2 cups) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup almond milk, unsweetened
  • 1/2 cup agave nectar or honey
  • 1/2 tsp pure vanilla extract
  • 1+1/2 tsp pumpkin pie spice
  • 1/4 tsp salt

Directions

  1. Preheat oven to 425 degrees F. Spray 9" pie dish with cooking spray (I use coconut oil spray) and set aside.
  2. In a large mixing bowl, combine all crust ingredients and mix with spatula, later on with your hands, until a ball of dough forms. If necessary, add more almond milk or flour, use your judgement.
  3. On a flat surface, roll out the crust until it's large enough to cover the pie dish. First, flatten the dough ball with your hands and then use the rolling pin. Dust the dough with flour while rolling, and it might help to place it on a parchment paper half way through for easier rolling and moving.
  4. Place the pie dish upside down on the rolled out dough.
  5. Flip and mould the crust in to the pie dish using your hands.
  6. Cut the excess dough with kitchen scissors or knife. P.S. I re-rolled the scrapes and made cookies, more like crackers. Just bake for 15-20 minutes at 425 degrees F.
  7. Bake the crust for 15 minutes.
  8. In a large bowl, whisk Pumpkin Pie Filling ingredients together. Pour into pre-baked crust, reduce oven temperature to 350 degrees F and bake for another 45 minutes.
  9. Let the pie cool completely before slicing. Cut into 8 slices and serve warm or cold, with whipped coconut cream or just plain.
  10. Storage Instructions: Refrigerate covered for up to 3 days.
http://ifoodreal.com/clean-pumpkin-pie/

Nutritional Info

Servings Per Recipe: 8 slices

Amount Per Serving = 1 slice:
Calories: 253.4
Total Fat: 10.9 g
Cholesterol: 0.0 mg
Sodium: 151.5 mg
Total Carbs: 34.3 g
Sugars: 14.1 g
Dietary Fiber: 6.1 g
Protein: 7.6 g
WW Points+: 7

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25 Responses to “Clean Pumpkin Pie”

  1. Sabrina - A Spoonful of Photography

    A healthy pumpkin pie? Sounds interesting – definitely have to give it a try since I got to knew it at a friend’s house last year – We don’t have all those baked pumpkin goods around here in Europe though, just like you’ve written: cakes and apple pies but nooo pumpkin ;-)

    Reply
    • Olena (iFOODreal)

      I know, right?! Pumpkin is huuuuge in America. A big obsession in Fall! Do you think you can find canned pumpkin and spices in Europe? Just wondering if I still lived in Ukraine would I be able to make it or not. Or maybe would have never heard about pumpkin pies at all. lol.

      Reply
  2. Sarah

    So I love your food blog, as my sister and I both are attempting to eat clean (for the first time, we feel awesome!) But I have very severe food allergies. Would you recommend other flour rather than almond for this dough? I was thinking just subbing it with oat flour or something, even just using whole wheat for the whole thing. Some pointers would be great please!

    Reply
  3. Sarah

    woo! Thank you! I LOVE how it’s been going, I’m about two weeks in and I feel better than I have in months. I never realized how yummy stuff foods can be once your tastebuds WAKE UP! We made your enchilada zuchinni quiche as one of our first ones. We practically died with how yummy it was! Thank you for helping us change our eating habits with your yummy stuff. I hope you are thinking about doing like, Halloween themed things!

    Reply
      • Sarah

        Wow you know I didn’t think too much about it; Well, I love spooky treats like red-hots and I love to make candy with my aunt every year… But since Halloween is past, maybe Christmas healthy caramel popcorn? That’s a huge tradition at my house, and it’s really fun to make! We also make candy brittles and such. I don’t know if that’s something people do in the Ukraine though. I’d love to hear your ideas. Keep blogging! It’s awesome!

        Reply
        • Olena (iFOODreal)

          No, there was definitely no caramel popcorn, candy brittles or Nanaimo bars in Ukraine. We were lucky if we had mandarins and yummy chocolates. That’s about it. Chocolate candy is a big think in Ukraine. I’m talking about Lindt quality chocolate. But I have some ideas and will see what I can come up with. Keep checking.:)

          Reply
  4. Joy

    This looks great! I’m going to try it. I wonder how this crust would do for an apple pie? Do you have a clean apple pie recipe too?

    Reply
    • Olena (iFOODreal)

      Hey, Joy. Sorry, no apple pie recipe yet. Do you mean for an apple pie with a crust on top? This crust is flaky. Unless you are going to make an open faced apple pie, kind of like a tart.:) For an apple pie with a crust on top I would suggest using pie crust from my Savoury Pumpkin Pie.

      Reply
  5. Rebycka

    Is it okay if the pie is still a little liquidity in the center when you take it out of the oven?

    Reply
  6. Elisa

    Hi ! Wow fantastic job ! I just made this pie and I would not mind trading in the unhealthy store bought for this delicious one !!!! Thank you for sharing ! Only thing I was not too successful with was the crust …. The crust under the pie filling came out good but the outer crust (the crust without the pumpkin filling on top) came out super hard , when I cut the pie it breaks off because I can’t put the knife through it . I followed directions exactly .
    Do you have any idea what might have cause this or how I can fix
    It ? I will be making this recipe again this week for thanksgiving :) thank you
    Much … !!!!!!

    Elisa :)

    Reply
    • Olena

      Hi Elisa. You did nothing wrong. It’s pure chocolate on top so it does get hard. If your drizzle was thin it’s easier to cut it. Yes, it brakes but it’s kind of like a spider web, so it’s easy to place back. You can also drizzle right before serving each individual slice. Or decorate with chocolate chips.:)

      Reply
      • Elisa

        Hi :)
        I’m not sure what you
        Mean . There was no chocolate on the pumpkin pie . I’m talking about the pie crust breaking :/ the outer crust

        Reply
        • Olena

          The only reason I see why pie crust would break if it’s frozen. Thaw a bit longer next time.:) It’s quite fatty and oily, shouldn’t be breaking. P.S. I thought you meant the thin chocolate crust on top I have.:)

          Reply
  7. Alyssa

    Made this last night and saw your reply to someone’s comment that it’s okay if the pie filling is a little jiggly in the middle when you take it out of the oven cause it’ll harder up as it cools. Mine came out a little more jiggly than I think it should have but the edges were starting to brown so I didn’t wanna cook it more. This morning it’s still pretty jiggly after sitting in the fridge over night – any suggestions on how to fix this? Thanks!

    Reply
    • Olena

      I guess it depends on an oven. I made this pie many times without this kind of issue. Next time add a few tablespoons of cornstarch or whole wheat flour to the filling. To fix the current situation, I would bake it at 325 F on the third rack from the bottom until it cooks a bit more. Also make shorter edges next time.

      Reply
  8. Keri

    This recipe sounds great! Any reason I can’t use the entire egg, though, instead of just the whites? I don’t like to waste, and don’t have anything to make with all of the yolks. Thank you!

    Reply

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