New Healthy Weight Loss Pumpkin Pie We Made For You | Weight-Loss Strategy

New Healthy Weight Loss Pumpkin Pie We Made For You | Weight-Loss Strategy

Introduction Of New Healthy Weight Loss Pumpkin Pie We Made For You | Weight-Loss Strategy

 

New Healthy Weight Loss Pumpkin Pie We Made For You | Weight-Loss Strategy. Healthy pumpkin pie already alright let’s get started so this healthy pumpkin pie has the perfect texture the perfect flavors it is so good I use the same recipe for my butter list pie crust which uses whole wheat pastry flour and coconut oil instead of more refined ingredients.

I also use in my chicken pot pie recipes if you read that so if you want to learn

This is the same recipe I also use in my chicken pot pie recipes if you read that so if you want to learn how to make that butter lift pie crust so we have this entire recipe from scratch head on over to my recipe article and then come on back so we can make the filling keep in mind for that butter list pie crust so we only need half of that recipe.

Because we’re not gonna be needing a top for our pie crust because pumpkin pie only has a bottom Pyecraft alright so time to make our filling so we’re gonna start preheating our oven to 850 degrees Fahrenheit in a large mixing bowl we’re gonna add in our pumpkin pie puree make sure when you’re shopping at the store that you do not buy pumpkin pie mix.

They are very different when sometimes it has all sorts of extra ingredients in there including sugars we do not want that we want just plain old pumpkin puree if you have never made a pumpkin puree from scratch it is so easy and the flavor and the texture does make a difference you just get a pie pumpkin slice it in half scoop out all the seeds and then.

You just place it face down in the oven and you bake it until it’s tender then you just remove the pumpkin flesh from the skin

You just place it face down in the oven and you bake it until it’s tender then you just remove the pumpkin flesh from the skin and put it into a food processor or a mixer and blend it until smooth and then you have pumpkin puree it’s so easy and the piece that’s so delicate is good that being said I’m using pumpkin puree from a can today so they both work.

It’s no biggie and it’s a one to one ratio whether it’s homemade or canned they both will come out tasty also since we are on the topic of making everything from scratch I want to share with you how to quickly make your pumpkin spice mix because that way you don’t have to just buy that little container of pumpkin spice mix at the store and if you run out you always know.

How to make it on your own and you can also alter the flavors to just make it taste perfect for you seriously all pumpkin spice mix is a mixture of five easy ingredients and those are ground cinnamon ground ginger ground nutmeg ground cloves and allspice mix that together and poop you have your pumpkin spice mix I make extra and I keep it in the pantry.

 

I need it to add to like some coffee or on top of some pancakes

I just grab it whenever I need it to add to like some coffee or on top of some pancakes and it’s just so easy to have to get back to our pumpkin pie filling whether it’s canned or pureed we’re gonna have our pumpkin puree in our mixing bowl follow that with some full fat and Greek yogurt coconut sugar egg unsweetened almond milk or any milk of your choosing as long as.

It’s unsweetened melted and cooled coconut oil vanilla extracts our pumpkin spice mix and a little sea salt and then stir with a whisk to completely combine everything if you want to make this a vegan pumpkin pie that is very easy to do as well just replace your full-fat Greek yogurt with an equal amount of a plant-based Greek yogurt make sure it’s unsweetened and it has no added flavor and then also.

You can replace your eggs with a little bit of extra pumpkin puree or you can use a flax egg the reason why I like to add a lie bit of Greek yogurt into this pumpkin pie is it adds a little bit of oof and density to the mix gives it a nice texture and it gives it a little bit of extra kick but it does not make it taste like a pumpkin cheesecake it is going to come through with that.

We’re gonna grab our prepared pie crust and then we’re gonna pour carefully our pumpkin pie

Pumpkin flavor all right now we’re gonna grab our prepared pie crust and then we’re gonna pour carefully our pumpkin pie mix into our pie crust we don’t want to pull it completely to the top because that will kind of move around as you transfer it into the oven you want to get it mostly all the way full okay so we’ve all bought a pre-made pumpkin pie at the store.

Before right you buy it has a little clear top on it and it’s so easy and you’re like well who I’m having pumpkin this is gonna be a healthy pie you’re gonna bring it here and have a delicious Thanksgiving dinner and you’re not gonna be any wiser to all of the refined ingredients that you just ate seriously the next time you’re at the store turn that pie overtakes a look at the ingredients.

That is in there it’s high fructose corn syrup it’s added coloring it’s so much added sugar and unnecessary added chemicals that we just do not need and then we are going to transfer it into the oven and bake for about 45 to 65 minutes the center is not gonna be completely solid what’s gonna have a slight jiggle to it but not nearly as liquidy as it is.

 

The center of the pie will start to crack and it’ll start to pull away from the edges

When you put it in the beginning because if you overcook it the center of the pie will start to crack and it’ll start to pull away from the edges so you want to get it just to the point of cooking all the way through also if it looks a little bit jiggly that’s okay because when we take it out we let it cool down and we transfer it into the refrigerator it’ll set even more.

So even if it’s a screen even jiggly when removing it from the oven that’s what we want because it will solidify when it cools okay so while our pie is cooling I have to show you how to make your vegan whipped cream alright to make this whipped cream which is vegan paleo and keto by the awesome way we’re gonna grab a refrigerated can of full-fat coconut milk.

We’re just gonna scrape out the top portion of the coconut cream in the top that’s the hardened portion you’re gonna have coconut milk at the bottom that’s a lot more liquidy you can save that for another recipe we don’t need that for this so scoop out that hardened coconut cream adds it into a large mixing bowl follow that up with some pure maple syrup vanilla extract and a little piece off.

We’re gonna beat this together using a hand mixer if you had a stand mixer you could use this as well or even a blender

Then we’re gonna beat this together using a hand mixer if you had a stand mixer you could use this as well or even a blender would work you just want to get everything mixed and smooth and as you blend it all you’ll notice that the whipped cream starts to get nice and fluffy and starts to look like whipped cream seriously see like.

How easy is that to make and you can just keep a can of full-fat coconut milk and like the back of your fridge and then you know any time if you need some whipped cream which we’ve all been in that position I know we have grabbed it out of the fridge and make your own homemade whipped cream after the pie is mostly cooled you can transfer it into the refrigerator. Now I am out the pie and I want to cut it. It’s Really Delicious Don’t Miss Features Image You Can See The Bite.

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