Healthy Pumpkin Pie // Baking With Mom

I love baking and cooking with my mom. A few weeks ago, she wanted to teach me how to make a pie completely from scratch. First she showed me how to make the best crust ever using lard, YUM! For the filling we decided to use pumpkin that she canned a year ago, another YUM is in order. We made two pies, one she made and the other I made, hands on teach ... it's the best. My mom made a traditional pumpkin pie and I made a more healthy version using coconut milk and palm sugar instead of evaporated milk and normal sugar. Recipe for my pie is below. Happy Thanksgiving!!!! 

Since I can remember we have always gotten our eggs from local Amish families. $1.75 a dozen, I can't complain! I can't imagine buying eggs from a store anymore. It's so much fun to go to their farms and see the chickens that laid your eggs earlier that morning, can't get it any fresher than that! 

We got the lard for our pie crust from an amazing local market - Local Roots - I love shopping for groceries and other little goodies there because I know where it all comes from + they have the best lunch ever! 

I love taking photos of my mom baking, she hates having her hands in photos, but I feel that they have so much knowledge and wisdom in them that I just have to photograph them, thanks for putting up with me mom! :)

Before mom taught me how to lay a pie crust into the dish I would always tear it and mess it up because I was pushing it down in instead of gently sliding it down in. She taught me how to make a beautiful edge on the crust too. 

It's really hard to blog about pie when you don't have any in front of you to eat. I know what I'll be doing later today. PIEEEE!!!! 

The pie that is being poured above is the healthier take on pumpkin pie, it's lighter in color because of how much coconut milk I used in it. I am a huge fan of coconut milk, if I can substitute it for milk in recipes, I will. There's a photo of my mom too, isn't she beautiful!?

Recipe time!!!

I found an amazing recipe online from Food Babe (her recipe is linked with her name!) I added a bit more spices then she has in it, just because I like a lot of spices in my pumpkin pies. 

PUMPKIN PIE WITH COCONUT MILK

INGREDIENTS

1/2 cup coconut palm sugar

1 1/2 teaspoon cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground clove

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamon

1/2 teaspoon sea salt

2 large eggs

1 can (15 oz.) 100% pure pumpkin (we used our own that we canned a year ago)

1 can (13.5 oz.) full fat coconut milk

1 unbaked 9-inch pie shell (obviously we made our own)

DIRECTIONS

1. Preheat oven to 375 degrees.

1. combine all filling ingredients in a bowl and puree with a stand mixer

3. Pour filling ingredients into pie shell

4. Bake for 50 minutes or until you can insert a knife in the center and it comes out clean

5. Cool on wire rack for 2 hours. Serve immediately or slide that bad boy into the chill chest 

6. Heap a giant pile of coconut whipped cream on top (recipe for that below)

COCONUT WHIPPED CREAM

INGREDIENTS

1 can (13.5 oz.) full fat coconut milk

2 teaspoons powdered sugar

1/4 teaspoon vanilla extract

INSTRUCTIONS

1. Place the coconut milk into the chill chest overnight (I always have a can ready in the fridge, because let's be honest, who plans ahead...)

2. Throw whatever bowl you will be using to whip the coconut cream in the chill chest for 5 minutes just till it's chilled. (you can wrap a damp rag around it if you want it to cool off faster)

3. Take the can and the bowl from the chill chest and turn the can of coconut milk upside down and open the side that is now facing up.

4. Discard the liquid (you can save it for another recipe) 

5. Once the liquid is removed you will see the coconut cream in the bottom of the can, scoop it out and place it in your chilled bowl with sugar and vanilla extract. Whip the mixture until it's fluffy. It won't take long at all.