The Best Pumpkin Pie From Scratch

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This Pumpkin Pie From Scratch includes a homemade pie crust, pumpkin pie filling without any refined sugar or condensed milk, and the most perfect keto whipped cream to top it off.  Make this pumpkin pie from scratch this Thanksgiving and your guests will thank you for it!

OMG friends, the time has FINALLY come for me to share my pumpkin pie from scratch recipe with you.  How we all got this far on the channel and in life, really, and I haven’t shared this…I am shocked! 
I used to make a pumpkin pie with all sorts of unhealthy ingredients — this was before my clean eating days — and I’m very happy to say this pumpkin pie recipe I’m gonna share with y’all today has been tested by many over the past 5-6 years and no one ever even knows how much better it is because they’re too busy enjoying it! 
I shared my chicken pot pie recipe the other day (which you should totally check out and make them because you can store them in the freezer) for my Fall #makeithealthy recipe which was requested on Instagram. 
BUT since then SO MANY of you have asked for a healthy pumpkin pie — like it’s an important part of Thanksgiving or something lol
So I’m adding an extra #makethealthy recipe because it’s time for healthy clean-eating pumpkin pie!  

Is Pumpkin Pie Healthy or Unhealthy?Store-bought pumpkin pie is not a healthy option, which is why it’s so important to focus on ingredients and make it from scratch.  Next time you’re at the store – seriously look at the ingredients in a normal pumpkin pie so many of us used to think was healthy because it’s “pumpkin.”  It’s LOADED with refined flour, unhealthy fats, and sugar, like high fructose corn syrup, artificial flavors, and all sorts of non-healthy ingredients.  And it doesn’t have’t be that way, friends.

Best Pumpkin Puree for Making Pumpkin Pie From ScratchFor this pumpkin pie recipe, you can use fresh or canned pumpkin puree.  Just make sure to use 100% pumpkin puree if you buy it canned and organic is best.  It can be easy to accidentally grab pumpkin pie mix which will have added sugar and spices that we don’t want.  
While we’re on the topic of pumpkin puree, let me share quickly how to make your own because it is redonk easy and makes a big different in flavor and texture in your pie.  
Literally all you have to do so is: 
slice a pie pumpkin in half, and scoop out the seeds and strings.place the pumpkin halves, cut-side down, onto a baking sheet lined with aluminum foil or parchment paper, and then roast, uncovered, for 40-60 minutes, or until tender.once the pumpkin is cool enough to handle, carefully scrape flesh from skin and discard.either using a food processor or blender, puree until even and smooth.  And then you have the freshest pumpkin puree, which can be used in all sorts of recipes, like breads, overnight oats, pumpkin spice lattes, pumpkin ice cream, and this here pumpkin pie!

How To Make Homemade Pumpkin Spice BlendALSO making your own pumpkin spice mix is super easy!  Just combine the following 5 ingredients:
ground cinnamonground gingernutmegclovesallspiceYou can play around with the flavors this way, too, and you’l also never run out of pumpkin spice again!  Make it in bulk and have it ready to add from the pantry to whatever!

How To Substitute Eggs in Pumpkin PieTo make this pumpkin pie without eggs, just add in additional pumpkin puree instead of the eggs or replace with flax eggs.
How To Substitute Dairy in Pumpkin PieThe only dairy in this pumpkin pie is greek yogurt, so just replace the greek yogurt with a plant-based full fat yogurt — make sure it’s unsweetened and not flavored. 
How To Make Gluten-Free Pumpkin PieTo make this pumpkin pie gluten-free, just replace the whole wheat pastry flour in the crust recipe with a gluten-free alternative, like almond flour or all purpose gluten-free flour.  You can use it as a 1:1 ratio.

How To Get the Perfect Texture for Pumpkin PieAdding full fat greek yogurt to the pumpkin pie mix helps to improve the richness and thickness of the pumpkin pie from scratch.  The thickness and flavor of the greek yogurt gives the perfect richness and density to the pie without turning it into a pumpkin cheesecake. While pumpkin cheesecake is a fantastic dessert, this pie remains very clearly a pumpkin pie.  And a supremely yummy one, at that.  

Why Did My Pumpkin Pie Crack?Pumpkin pie cracks on the top when it’s overcooked in the oven.  To avoid this, try to keep a close eye in the oven because, if you overcook it, the eggs will cause the top of the pie to start to crack and the filling will start to pull away from the edges.  Now, this isn’t a super horrible thing for flavor or texture with pumpkin pie, but can get a little ugly.  Your pumpkin pie will continue to cook after it’s removed from the oven so it will set up as it cools – remove it from the oven when it is still slightly giggly. 
Why Did My Pumpkin Pie Separate From the Crust?As your pumpkin pie cools, it will start to shrink and can separate from the pie crust some.  While this will happen some naturally even if you bake it perfectly, it will separate even more if the pie is over-baked.

Best Healthy Ingredient Substitutions for Pumpkin PieFortunately, it’s really easy to replace unhealthy ingredients in pumpkin pie.  Here is how to easily make your ingredient substitutions:
All-Purpose Flour: replace with whole wheat pastry flour or a gluten-free alternative, like almond flourGranulated Sugar: replace with coconut sugarButter: replace with coconut oilShortening: replace with coconut oilSweetened Condensed Milk: replace with full fat greek yogurtBrown Sugar: replace with coconut sugarPumpkin Pie Mix: replace with 100% pumpkin pureeCanned Whipped Cream: replace with homemade whipped creamShould I Refrigerate Pumpkin Pie?Yes, once your pumpkin pie has cooled to the touch, it is recommended that you refrigerate it.  This is because there are eggs and dairy in the pie, which can spoil.  Plus, chilled pumpkin pie is super tasty, so you’ll want it refrigerated anyways.
To store the pumpkin pie, make sure the pie is mostly cooled all the way before you refrigerate it, and this pie will keep for about 3 to 4 days in the fridge.  Just cover loosely with aluminum foil or plastic wrap. 
Can I Make Pumpkin Pie The Day Before (Thanksgiving)?This pumpkin pie from scratch is absolutely perfect for Thanksgiving.  We make ours the day before, and store it in the fridge overnight, which makes it perfectly chilled for our Thanksgiving dessert. 
Okay, so who’s ready for Thanksgiving already!?!?  I know I am and we will most definitely be making this pumpkin pie – be sure to check out my entire clean eating Thanksgiving Menu for literally everything you need for a Thanksgiving!  
PS: While we’re on the topic of deliciousness, PLEASE also make your own whipped cream. It’s just as easy as the pumpkin puree and it’s sooooo much better than store-bought, pre-made whipped cream.
Make the pumpkin puree. Make the pie crust. Make the whipped cream. And it will be good.
I promise.  Happy dances, all around.


The BEST Pumpkin Pie From Scratch

This Pumpkin Pie From Scratch includes a homemade pie crust, pumpkin pie filling without any refined sugar or condensed milk, and the most perfect keto whipped cream to top it off.  Make this pumpkin pie from scratch this Thanksgiving and your guests will thank you for it!
For the Pie Crust:1/2 cup coconut oil, softened1 1/4 cups whole wheat pastry flour1/2 tsp. sea salt1/2 tsp. coconut sugar8-10 tbsp. ice water, (plus more if needed)For the Pumpkin Pie Filling:1 cup full fat plain greek yogurt1½ cups fresh pumpkin purée (can also use canned) (<a href="https://www.asweetpeachef.com/how-to-make-pumpkin-puree/">see recipe here for fresh pumpkin puree</a>)1/2 cup coconut sugar2 eggs1 cup unsweetened almond milk ((or milk of choice))¼ cup coconut oil, (melted)1 tsp. vanilla extract½ tsp. ground cinnamon¼ tsp. ground ginger¼ tsp. ground nutmeg⅛ tsp. ground cloves⅛ tsp. allspice1/8 tsp. sea saltFor The Keto Whipped Cream Topping:1 14-ounce can full fat coconut milk, (refrigerated overnight)1 tbsp. pure maple syrup¼ tsp. pure vanilla extract⅛ tsp. sea saltFor the Pie Crust:Spread the softened coconut oil on a sheet of parchment paper or plate, then place into the freezer for 20 minutes to solidify. Once frozen, chop into small, pea-size pieces.
Combine flour, sea salt and coconut sugar in a food processor (or a large bowl if mixing by hand). Pulse food processor a few times to mix. Slowly add the hardened coconut oil, pulsing just as much as necessary to break the butter pieces into pea-size lumps. Add water, 1 tablespoon at a time, pulsing in between, until dough sticks to itself when pinched.
Remove flour mixture from the food processor and place onto a clean, dry, flat surface. Gently shape into 1 disk. If the dough is too crumbly and refuses to cooperate, add more water, tablespoon by tablespoon, as needed. I always need more water, but I start with just 4 tbsp. to be safe.Sprinkle the disk lightly with whole wheat pastry flour and wrap in plastic wrap. Place in fridge for at least 20 minutes.Remove the disk from the refrigerator and let sit at room temperature for about 5 minutes to make it easier to roll out. Using a well-floured rolling pin on a lightly-floured surface, roll out dough to form an approximate 12-inch circle. Be sure to continue to flip the dough over and lightly flour each side so as not to have the rolled-out dough stick to the surface. If it doesn’t cooperate, despite heavy flouring, roll it back up into a ball and start again.Place the rolled-out dough onto a 9-inch pie plate. Gently press the pie dough down so that it meets the bottom and sides of the pie dish. Using the back of a knife, trim the dough around the top edge of the pie dish, leaving about a ¼-inch to ½-inch overlap.For The Pumpkin Pie Filling:Preheat oven to 350 degrees F.
In a large mixing bowl, combine the pumpkin puree, full fat greek yogurt, coconut sugar, eggs, unsweetened almond milk or milk of choice, melted and cooled coconut oil, vanilla extract, and our pumpkin spice mix (which includes the cinnamon, ginger, nutmeg, cloves, and allspice), sea salt, and stir or whisk until combined.
Carefully pour the filling into the prepared pie crust and bake for 45-65 minutes, or until the center is almost set (AKA slightly giggle, but not runny). Remove from the oven before the center is fully set, as it will set as it cools.
Remove the pie from the oven and allow to cool on a rack. Refrigerate once cooled for 1-2 hours, or until fully chilled.
For The Whipped Cream:***Before getting started, make sure you have refrigerated the coconut milk until completely chilled (overnight is best).
Scoop out the thick cream at the top of the can, leaving the looser coconut water for another use.Add the coconut cream to a stand mixer or large mixing bowl with a hand mixer, followed by the pure maple syrup, vanilla extract, and salt.
Beat on high speed using a whisk attachment until the cream is fluffy and smooth, similar to the texture of a slightly thick whipped cream.

Disclaimer: This post contains affiliate links for the kitchen item(s) I use and highly recommend 🙂
The post The BEST Pumpkin Pie From Scratch appeared first on A Sweet Pea Chef.


* This article was originally published here

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