As the leaves begin to fall and the seasons start to change, so do our taste buds. We’re switching from refreshing ice cream and popsicles, to warm and hearty pies. Here are three healthy alternatives to your favorite fall pies, so that you can embrace these seasonal classics guilt-free.
Pecan Pie
This fall pie is a family favorite that can be served for special occasions or even after dinner to lighten your day. Pecan pie is deliciously sweet, and usually loaded with sugar. Fortunately, this 100% whole grain pie from Cooking Light shaves one-third of the sugar and calories off the original, featuring oat flour and dates for natural sweetness.
Crust Ingredients:
- 1 ¼ cups oat flour
- 1 tablespoon sugar
- 1 tablespoon nonfat milk powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ cup vegetable shortening
- 2 tablespoons unsalted butter
- 3–4 tablespoons cold water
Filling Ingredients:
- 1 cup pecan halves
- 2 tablespoons unsalted butter
- ¾ cup dark corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 large eggs
Instructions:
1. For the crust: Combine two-thirds of the flour with the sugar, milk powder, salt, and baking powder in a food processor. Pulse twice to mix. Add shortening and cold butter; pulse until dough begins to clump, about 20 pulses. Add remaining flour; pulse 5 times. Place in a bowl. Add up to 4 tablespoons ice-cold water, 1 tablespoon at a time, mixing with a rubber spatula until combined. Turn out on a floured surface; shape into a flattened disk; wrap in plastic wrap. Chill 2 hours.
2. Unwrap dough; transfer to a floured surface. Let stand 10 minutes. Roll to a 10- to 11-inch circle; fit into a 9-inch glass or ceramic pie plate. Fold edges under, and crimp. Chill until ready to fill.
3. Preheat oven to 350°F.
4. Prepare the filling: Spread pecans on a baking sheet; toast at 350°F until fragrant, 8 to 10 minutes. Pulse dates in a food processor until finely chopped. Set aside.
5. Melt butter in a small skillet over medium; cook 90 seconds or until browned and fragrant, swirling pan frequently.
6. Combine corn syrup, vanilla, and salt in a bowl. Whisk in eggs, and gradually whisk in browned butter until smooth.
7. Spread dates in crust; sprinkle pecans evenly over top. Pour in egg mixture.
8. Bake at 350°F for 40 minutes or until filling is set around the edges. Loosely cover with foil; bake 10 minutes. Cool 30 minutes.
When you go apple picking this season, consider picking up an extra batch for this delicious apple pie recipe. An apple pie is one of those dishes that hits the sweet spot and warms you up from the inside. Like most traditional baking recipes, apple pie recipes call for a lot of butter and sugar. However, this recipe from Chocolate Covered Katie outlines how to make a vegan-friendly version. Even without butter or sugar, this apple pie will truly wow your guests.
Crust Ingredients:
- 1 ⅓ cups spelt, white, oat, or gluten-free flour
- ¼ cup sugar of choice (or erythritol for sugar-free substitute)
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup oil or butter spread
- 2 tablespoons water
Filling Ingredients:
- 4 cups (400 grams) peeled apples, thinly sliced
- 1 pinch of stevia or 1 tablespoon pure maple syrup, honey, or agave
- ½ cup raw walnuts, diced small (optional)
- ½ cup raisins (optional)
Crumble Topping:
- ½ cup rolled oats
- ½ cup spelt, white, oat, or gluten-free flour
- ½ cup sugar (or erythritol for sugar-free alternative)
- ¼ cup oil (or ¼ cup apple sauce for fat-free alternative)
- ⅛ teaspoon salt
Instructions:
1. Preheat the oven to 350F, line the bottom of an 8-inch springform or removable-bottom tart pan with parchment, and set aside.
2. In a large mixing bowl, combine all dry crust ingredients, then stir in the oil and water to make a dough. Transfer to the prepared pan, press down hard, and bake for 12 minutes on the center rack.
3. Toss the apple and sweetener in a medium bowl, then spread evenly over the baked crust.
4. In a third bowl, combine all crumble ingredients. Sprinkle the crumble evenly over the apples.
5. Bake for 50-60 minutes or until the apples are soft and tender. Allow to cool 20 minutes before removing the springform.
We couldn’t create a post about fall pies without including a recipe for the infamous pumpkin pie. This pie really shines during the fall season, and has now become a staple for most Thanksgiving desserts. By simply lightening up on the ingredients that you would need for a traditional pumpkin pie, this recipe from Ambitious Kitchen makes it a little bit healthier, without sacrificing flavor.
Ingredients:
- 1 pie crust – Follow your preferred pie crust recipe, or buy one pre-made.
- 1 (15-ounce) can pumpkin puree
- 3 eggs
- ¼ cup pure maple syrup
- ¼ cup coconut sugar (or organic cane sugar)
- ¼ cup unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- ¼ teaspoon salt
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar, almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice, and salt. Mix until well combined and completely smooth. Pour into the pie pan.
3. Bake for 50-60 minutes until filling is no longer jiggly. Check pie every 20 minutes to make sure the crust isn’t burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield.
4. Allow the pie to cool for at least an hour before serving. Pie should be kept in the fridge once completely cool. Top with whipped cream or ice cream.
5. If you’re not a fan of pie but are looking for a taste of fall, check out our DIY Pumpkin Spice Latte recipes here.
Ready to indulge and create these delicious pies? Let us know what other healthy substitutions you would make to your fall recipes. Tag us on Instagram and Facebook @getflipp to share your tips. Happy baking!
