This Clean and Lean Pumpkin pie recipe is a guilt-free delight that delivers the nostalgic flavours of fall without directly assaulting your waistline. The recipe makes use of coconut milk and oil to create a delicious, flaky piecrust without the need to bathe everything in butter and sugar.
Proportions yield 10 servings (slices) of Clean and Lean Pumpkin Pie
Nutritional information per serving size of 1 slice
Calories per serving: 322 . Protein: 5g . Carbohydrates: 31g. Sodium: 82mg .Total Fat: 22g . Saturated Fat: 18g . Trans Fat: 0 Cholesterol: 37mg . Fiber: 3g . Sugar: 15g
- 900 g 100% unsweetened pumpkin puree (storebought/homemade)
- 1 can of coconut milk
- 2 tsp/5 g pumpkin pie spice
- 1 tsp vanilla extract
- Half a tsp sea salt
- 150g coconut sugar
- 2 large eggs
- 180 g white whole wheat flour
- A pinch of sea/kosher salt
- 100 g refined coconut oil
- About 8 tablespoons of ice water (or as much as need, usually 8 or less)
Directions for making Clean and Lean Pumpkin Pie
- Make sure the coconut oil is in solid form – Refrigerate if needed
- For the filling , simply stirr all of the ingredients together untill they are fully combined
- For the crust:
- Blend the salt and flour in a food processor, then add the oil then pulse the mixture. Add small amounts of ice water and then pulse, repeat until the dough is formed.
- Take the dough and mold it in the shape of a flat disk, then make sure to wrap it airtight before refrigerating it for at least one hour. You can keep the dough in the refrigerator for up to three days.
- Preheat the oven.
- Roll the dough flat on a surface sprinkled with flour. Add the dough into a pie pan, pressing it to the pan. Ou can press the edges all the way arround using a fork, or simply fold it over the side. Using a fork , make sure to prick the dough all arround the sides and the bottom.
- Place a piece of parchment paper over the pastry, weighing it down with pie weights of a cup of dry beans. Place the pastry in the over and bake it for 15 minutes, then remove the weights and parchment, before letting it bake for another 5 minutes.
- Remove the pastry from the pie pan and add the filling to it. Place the filled pie on a baking sheet lined with tin foil. Bake pie for another 30 minutes until it passes the knife test (stab the pie with a knife, it must come out out clean).
* You can add a touch of whip cream when serving the pie.
If you enjoyed this Clean and Lean Pumpkin Pie recipe, we recommend you take a glance at our Frozen Cranberry Lemon Cheesecake recipe.
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