2019-11-21 21.18.14-banner

The Best Pumpkin Pie Ever.

Recipes at the top, sweet blog post below.

Best Pumpkin Pie Ever

Crust Ingredients:
Filling Ingredients:

*Note on puree: If you don’t want to make your own puree, simply substitute with one can of store bought puree. 

Crust Instructions:

Using dough hook on your stand mixer, mix flour, salt and allspice until combined. Grate butter. Mix in the butter until the mixture looks like rough crumbles. Add the water 1 tbsp at a time. It will start to pull away, but should not be sticky. 

Lightly flour a flat surface and pour the dough mixture out. Roll out the dough until it is a little larger than your 9” pie dish. Grease pie dish with butter stick. Carefully fold your dough up, place into the dish and then unfold it. Trim around the edges, but leave enough to fold under and then crimp with your fingertips. 

Filling & Pie Instructions:

Preheat oven to 450°F. Take your two pie pumpkins, cut them in half and scrap out the innards (save those seeds!). Rub lightly with regular olive oil and place cut side down in a foil lined baking sheet. Bake for ~35 minutes. When done, you should be able to just peel off the outer skin. Place pumpkin insides into a food processor and pulse to puree. Preheat oven to 375°F.

Pumpkin Pie Nutrition Facts

*Note on puree: If you don’t want to make your own puree, simply substitute with one can of store bought puree. 

In your stand mixer using the flat edge beater (that triangle on with 3 holes), mix together the puree, pie spice, vanilla extract, salt, and honey until combined. Add the half and half and eggs and mix until combined. Pour into prepared pie crust.

Using a pie crust shield (which can be made from aluminum foil), bake at 375°F for 30 minutes. Remove crust shield and continue to bake for ~30 minutes. When a knife is inserted, it should come out clean. Cool and then serve.

Pie. Delicious, wonderful, enchanting pie. Not to brag, but me and pie are pretty tight… as previously evident by my mid-section. I’m not going to lie, I ate a lot of pie and paid the price for it. I learned rapidly that my metabolism didn’t age well with me and that you can’t expect to stay skinny and healthy whilst sitting on your bum and eating the scrumptious pie. Sad, but true. 

All of the sugary, processed desserts trigger an addictive response in our brains and only make us want to eat more even though we aren’t hungry. It hits our pleasure centers hard and the dopamine floodgates are slammed open. Not only is sugar addictive and have an ever expanding effect on your waistline, but too much can also cause type 2 diabetes, poor memory and cognitive issues. White sugar is also so refined it has stripped out all the nutrients. Your brain and body do need some glucose to be used an energy source, but we shouldn’t take it so far overboard.

For these reasons, I will never be using any white sugar in any of my cooking. However, I have found many natural sweeteners that are excellent replacements. Usually I will replace it with: ½ the amount of Stevia (or Stevia/Monk Fruit blend), ½ the amount of honey, 1-2 tbsp molasses per 1 cup sugar, 1:1 ratio on applesauce (but reducing the liquid in the recipe by ~¼ cup), and 1:1 ratio on raw sugar. 

Now for this particular recipe, I did use honey as my sweetener. I’m going to be up front and let you know that this is not a skinny recipe simply because of that fact. Honey is a natural sweetener, but it also does have more carbs and calories than sugar. You’re probably thinking… why on earth are you using it then??? Well, I’m using it because cold season is upon us, because there are a lot of health benefits proven from consuming honey and it has a wide variety of beneficial minerals and nutrients. It has both antibacterial and antioxidant properties, which is great for your immune system. The darker the honey, the better too. Plus, if you do ever get sick and have a sore throat, honey has been proven to work really well as a cough suppressant to soothe your aching pipes. That being said, if you’re looking to skinny this recipe up, I would suggest using ~⅜ cup of stevia instead of the honey. Oh! And if you want to sub out the butter, I recommend using Pure Blends Avocado Oil buttery spread. Sorry, I’m not budging on my choice of flour though. King Arthur Flour occupies a happy little nook in my heart. 

So the coolest thing about this recipe: you can use other kinds of squash and it will still be awesome. I know Thanksgiving is right around the corner, so experiment some! What about an acorn squash pie? Try something new! Who knows, maybe that new experiment will become a beloved tradition. 

Share this post