Purple Yam and Pineapple Pie

Name: Purple Yam and Pineapple Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups cooked and mashed purple yam (ube); 1 cup fresh pineapple chunks; 2 cups fresh spinach, chopped; 1/2 cup cocoa powder; 1 cup unsweetened almond milk (or any plant-based milk); 1/4 cup chia seeds (for added fiber and protein); 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon; Pinch of salt; 2 tablespoon ground flaxseeds; ▢6 tablespoons water; ▢3 cups almond flour*; ▢1.5 cup gluten free all purpose flour*; ▢8-12 tablespoons additional tablespoons water; 1/2 kilo spinach; 1 1/2 kilo cocoa powder; 30 glasses cold water; 1 kilo crushed ice; 2 tablespoon granulated sugar (leave out for savory pies)

21 steps

Prep:15minCook:1h

Certainly! Let’s create a delicious and nutritious Purple Yam and Pineapple Pie that meets all your requirements. This pie is rich in unsaturated fats, protein, magnesium, potassium, fiber, and iron, while being low in sugar, calories, oil, and cholesterol. Plus, it has a low Glycemic Index (GI) and Glycemic Load (GL). Here’s the recipe: Notes The crust is best using fine almond flour, but almond meal works too. If you don't need the crust to be gluten free, you can substitute all purpose flour for the gluten free flour. I used Bob's Red Mill 1:1 Baking Flour. The pie crust dough can be made a few days ahead and stored in the refrigerator until you are ready to use it. It can also be frozen and then thawed before using. For a top and bottom crust pie (such as Vegan Pot Pie or a dessert pie with a top crust) simply double the recipe.

Updated at: Mon, 05 Feb 2024 06:32:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories179.8 kcal (9%)

Total Fat10.6 g (15%)

Carbs33.5 g (13%)

Sugars2.7 g (3%)

Protein10.1 g (20%)

Sodium31.2 mg (2%)

Fiber14.2 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

38 servings

2 cupspurple yam

cooked and mashed, ube

1 cupfresh pineapple chunks

2 cupsfresh spinach

chopped

½ cupcocoa powder

1 cupunsweetened almond milk

or any plant-based milk

¼ cupchia seeds

for added fiber and protein

1 teaspoonvanilla extract

½ teaspooncinnamon

salt

2 tablespoonground flaxseeds

6 tablespoonswater

3 cupsalmond flour

1 ½ cupgluten free all purpose flour

8 tablespoonswater

0.5 kilospinach

1.5 kilococoa powder

30 glasseswater

cold

1 kilocrushed ice

2 tablespoongranulated sugar

leave out for savory pies

Instructions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large mixing bowl, combine the mashed purple yam, pineapple chunks, chopped spinach, cocoa powder, almond milk, chia seeds, vanilla extract, cinnamon, and a pinch of salt. Mix well until all ingredients are evenly incorporated.

purple yam2 cups

fresh pineapple chunks1 cup

fresh spinach2 cups

cocoa powder½ cup

unsweetened almond milk1 cup

chia seeds¼ cup

vanilla extract1 teaspoon

cinnamon½ teaspoon

salt

Step 3

Roll out the whole wheat pie crusts and line a 9-inch pie dish with one of the crusts.

Step 4

Pour the purple yam and pineapple filling into the pie crust.

Step 5

Cover the filling with the second pie crust. You can create a lattice design or simply cover it completely.

Step 6

Trim any excess crust hanging over the edges and crimp the edges to seal the pie.

Step 7

Cut a few slits on the top crust to allow steam to escape during baking.

Step 8

Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Step 9

Remove from the oven and let it cool for at least 15 minutes before serving.

Step 10

Serve the Purple Yam and Pineapple Pie warm or at room temperature. It’s a delightful combination of sweet and earthy flavors, with the added health benefits of the primary ingredients.

Easy Healthy Pie Crust (Vegan/Gluten Free/Oil Free)

Step 11

Make the flax egg by combining the ground flax and water together in a small bowl. Stir and set aside for 5 minutes, until it thickens. If pre-baking the crust, preheat the oven to 350 degrees F at this time.

ground flaxseeds2 tablespoon

water6 tablespoons

Step 12

In a large bowl, add the almond flour, gluten free flour, sugar (leave out for savory pies) and salt. Stir to combine.

almond flour3 cups

gluten free all purpose flour1 ½ cup

granulated sugar2 tablespoon

Step 13

To the bowl with the dry ingredients, add the thickened flax egg mixture and 4 tablespoons of additional water. Stir well with a large spoon until the dough comes together. Add an additional 1-2 tablespoons more water as needed. The dough is ready when you can squeeze it in your hands and it doesn't crumble; it should be moist but not too wet.

water8 tablespoons

Step 14

Form the dough into a cohesive ball with your hands. If it's too wet, add a little more gluten free flour.

Step 15

Place the ball of dough on a large piece of parchment paper or other clean surface sprinkled with gluten free flour to prevent sticking. Flatten the dough with your hands, sprinkle with flour, then use a rolling pin to roll it into an even circle about 12 inches in diameter.

Step 16

Use the parchment paper or rolling pin to carefully place the dough into your 9 inch pie plate. It's okay if it's not perfect. Gently press the dough into the pie plate and patch any tears with excess dough from the edges. Flute the edges if desired.

Step 17

With a fork, poke all over the bottom of the crust.

Baking Instructions For Pie Crusts

Step 18

For no-bake pies: Bake the crust at 350 degrees F for 30 minutes until golden brown. Let cool for 15-20 minutes before filling. No need to use pie weights, this pie crust will not shrink!

Step 19

For cooked pies: Pre-bake the crust for 10 minutes at 350 degrees F, then fill and bake as directed from whichever pie recipe you are using.