So my family loves pie and it’s naturally sweet. And yes we are already adding sugar to our pie but we don’t need so much extra. And who wants preservatives? I read once that American bodies decompose at a slower rate than the rest of the world because of the preservatives we eat. Yuck, right? So we try to avoid as many chemicals and extra sugar additives but at the same time, we want some yummy pumpkin pie.
So we make everything from scratch and try to pick healthier options whenever possible while still understanding pie is a fun dessert we love to eat.
1 cup of cold water
1/4 of a teaspoon of salt
3/4 cup of all-purpose flour
3/4 cup wheat flour
1/4 stick of butter
1/4 cup of olive oil
We use our KitchenAid Stand Mixer with the dough hook and mix it. (We learned how to use a stand mixer with a much cheaper Sunbeam and it worked fine, for a few years when we were moving around.)
Then put it in the refrigerator for an hour.
After the hour take it out, roll (we use our French roller as it works better for us) on a wood board. Then once it’s even we put it in the pie pan, ours is corning ware, and bake for 15 minutes.
We don’t use marbles because we don’t want anything rubbing onto our pie. Yes, it will fluff up a little bit at the bottom but when we bake with the pie that should get pushed down with the weight of the pie. We just don’t want to take the chance whatever chemicals were used in making the marbles get into our food. We’d rather eat as clean without chemicals as possible.
Bake pie at 400 for 15 minutes and then take it out. Yes, the bottom will have bubbled a little but we are sure there is no chemical coming off the marbles that might ever get in. And the pie ingredients will push it down so we’re good.
1 can of no preservatives pumpkin puree
2 teaspoons of cinnamon
1 teaspoon of nutmeg
1/2 cup brown sugar
1 cup of milk
1/4 teaspoon of salt
Now for the milk, a lot of recipes will say ‘evaporated’ or creams or any of that. We just use the milk that we like because it’s healthier and your choice. If you’re into soy, almond, whatever then use that. You don’t need to add the extra preservatives to make it sweeter. We usually cook with brown eggs, cage-free and free-range as much as possible and brown sugar because we don’t want the bleach and half-dead chickens making our eggs and we don’t want the bleach used for making sugar white.
We mix this in our KitchenAid Stand Mixer.
Now onto baking! Once the pie crust baked at 15 minutes (unless you prepped that and good for you… take it out.
Pour your liquid-ish mixture into the pie crust. Bake 15 minutes at 400.
Then turn the temperature down to 350 and cook the pie at 350.
Once done, you still have a delicious pie, still sweet with sugar but you have the knowledge now that it’s free of preservatives and chemicals.
Note: We have used the food processor to puree the pumpkin but it’s so seedy. It’s hard. And we use the puree to make it from the can but ensure it’s the only puree, with nothing extra on the label.
Original of the video here
hello guys this is al the part of thetwo of the video about the pumpkin piethe four as you see I have a Frenchruler and I’m spreading the dough on theboard and I have my pie pan and also themixture of the pumpkin pie is stuff thatthey’re dressing that we made for thepumpkin pie before what we do webasically we don’t use the marble at thebottom because we thought that is wedon’t know what is the material is forthe marble which basically used to pushdown and mix it they even the bottom oflevel of the dough or cross that you usefor the part therefore we use itthe natural way it is and also we’rethinking the weight of the mixtureprobably push it down and give us a goodlike a margin for flatness before Ifirst with the roller I’m going to workon this tool and then I’m gonna put itprobably I need a little bit more thingsaround it nicelybefore when I’ve done this you will seethat basically we can push everythingdown and there is some part actuallythat might be overflowed therefore I candefinitely makes it nicer and cut themthoseand what you see is our crust that I fitit to our pumpkin pan pie and you seethat i shaped it exactly to our patternthen I put my oven as you see the 400thread hitherefore I place this in the for 15minutes after 15 minutes when I bringthe anyhow hopefully we have the crustwhat we do we have our mixture for thepumpkin pie then now we can change thetemperature to 350 and do it for half anhour to 40 minutes and let let it debatewith the crust and everything hopefullycomes good and we basically since withina two part of the video we wanted to addthis will be gonna put all of theingredients for you online and alsopictures nice pictures and I’m hopingthat you love the video and gives usthumbs up and thank you thank you forwatching our Channel and have awonderful day