Knock Your Socks Off Pumpkin Pie Food

BEST EVER HEALTHY PUMPKIN PIE

Steps:

• Make pie crust as directed.
• Preheat oven to 350 degrees F.
• Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour into pie pan.
• Bake for 50-60 minutes until filling is no longer jiggly. Check pie after every 20 minutes to make sure crust isn't burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield.
• Allow pie to cool for at least an hour before serving. Pie should be kept in fridge once completely cool. Top with whipped cream or ice cream. Store pie in fridge. Serves 9.

LOW CARB PUMPKIN PIE RECIPE

Steps:

• Preheat oven to 425 F.
• Pulse all low carb pie crust ingredients into a medium bowl or food processor. Pulse together until mixture forms a ball.
• Press pie crust ball into a 8 inch pie pan.
• Blend all pumpkin pie filing ingredients in a mixing bowl with a whisk. Pour pumpkin pie filling into pie crust
• Bake for 15 minutes then reduce heat to 350 F. and continue baking for approximately 35-45 minutes, or until pie is set and cooked through. Keep an eye on the crust edges. If they begin to brown too much cover with aluminum foil.

"KNOCK YOUR SOCKS OFF" PUMPKIN PIE

Steps:

• For crust: Place ginger in processor and process until minced.
• Add flour, sugar, allspice and salt; process to combine.
• Using on/off turns, cut in butter until mixture resembles coarse meal.
• Mix yolk and 2 tablespoons water in small bowl.
• Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps.
• (If dough is too dry, blend in more water by teaspoonfuls.) Gather dough into ball; flatten into disk.
• Wrap in plastic; chill 1 hour.
• (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.) Preheat oven to 350 degrees (F).
• Roll out dough on floured surface to 12-inch-diameter round.
• Transfer dough to 9-inch-diameter glass pie dish.
• Trim overhang to 1 inch.
• Fold edges under crust.
• Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish).
• Freeze crust for 15 minutes.
• Line crust with foil and then fill with pie weights (dried beans work well too).
• Bake crust 10 minutes.
• Remove foil and beans and bake until crust is set and pale golden, about 10 minutes.
• Transfer crust to rack; cool completely.
• For filling: Whisk all ingredients in large bowl until combined.
• Pour into pie crust.
• Bake until skin begins to form on filling and filling begins to set, about 50 minutes.
• Remove from oven, and let pie stand 10 minutes to set slightly.
• Maintain oven temperature.
• Meanwhile, prepare topping: Mix first 5 ingredients in medium bowl.
• Rub in butter with fingertips until mixture begins to form small clumps.
• Sprinkle topping over pie.
• Bake until pie is set and streusel is golden brown, about 25 minutes.
• Transfer to rack and cool completely.