A Healthy Twist on Pumpkin Pie for Thanksgiving

As November rolls in, so does the season of Thanksgiving, and with it, the anticipation for delicious desserts. One standout on any Thanksgiving table is undoubtedly pumpkin pie. This classic treat is not only beloved for its sweet and spicy flavors but can also be enjoyed in a healthier version. In this post, we'll explore a nutritious pumpkin pie recipe that's perfect for those looking to indulge without compromising their health goals.

Why Choose a Healthy Pumpkin Pie?

This healthier twist on pumpkin pie comes at a significant time—November is Diabetes Awareness Month. Many people are looking for ways to satisfy their sweet tooth while managing their sugar intake and overall health. A healthy pumpkin pie can still be delicious, satisfying, and festive, keeping you aligned with your dietary needs.

Ingredients You'll Need

To make your very own pumpkin pie that’s both delicious and nutritious, gather the following ingredients:

For the Crust:

• 1 cup gluten-free one-for-one measuring flour
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1 tablespoon white sugar
• ½ cup vegan butter or margarine (chilled and cut into 1-inch pieces)
• ½ cup ice cold water

For the Filling:

• 3 large eggs
• 1 (15-ounce) can pumpkin puree (or 2 cups fresh pumpkin puree)
• 1 cup full-fat coconut milk
• 1 teaspoon vanilla extract
• ¾ cup light brown sugar
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon ginger
• A shake or two of ground cloves

Step-by-Step Instructions to Prepare Your Pumpkin Pie

Preparing the Crust

1. In a large bowl, whisk together the gluten-free flour, salt, and white sugar.
2. Add the vegan butter and use a pastry blender to mix until the mixture resembles coarse meal.
3. Gradually sprinkle ice water over the flour mixture, stirring with a fork, until the dough starts to come together.
4. Remove the dough from the bowl, flatten into a disk, wrap in plastic wrap, and refrigerate for 60 minutes or overnight.

Making the Filling

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, beat the eggs and whisk in the pumpkin puree, coconut milk, and vanilla extract.
3. Stir in the sugar, salt, and spices until completely combined.

Assembling the Pie

1. Roll out the chilled pie dough on a floured surface to fit your pie plate. Transfer it to the plate and shape as desired.
2. Pour the pumpkin filling into the unbaked pie crust, ensuring an even surface.
3. Cover the crust edges with a pastry shield or aluminum foil to prevent burning.
4. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 50-60 minutes, or until a knife inserted in the center comes out clean.
5. Allow the pie to cool for at least 2 hours before serving. Discard any leftovers after three days or freeze for up to six months.

Serving Suggestions

While this pie is naturally rich in flavor, consider serving it with a dollop of almond milk-based whipped cream or a sprinkle of cinnamon for an extra-special touch. The addition of a scoop of dairy-free vanilla ice cream can also elevate the experience, making it a perfect dessert for all guests!

Conclusion

Pumpkin pie can be a fantastic holiday treat that doesn't have to derail your health goals. With an easy-to-follow recipe that incorporates gluten-free and dairy-free adjustments, you can provide a delicious option for everyone at your Thanksgiving table. Celebrate this Thanksgiving with a pie that celebrates tradition while promoting health—a delightful balance worth sharing!

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