Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, healthiest pumpkin pie (sugar free, gluten free, dairy free). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Healthiest Pumpkin pie (sugar free, gluten free, dairy free) is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Healthiest Pumpkin pie (sugar free, gluten free, dairy free) is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook healthiest pumpkin pie (sugar free, gluten free, dairy free) using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Healthiest Pumpkin pie (sugar free, gluten free, dairy free):
- Make ready 2 cups raw pecan
- Get 1 cup organic thick rolled oats
- Take 8 large medjool dates
- Make ready 2 cups mashed baked butternut squash
- Take 1/4 cup apple sauce(optional)
- Take 2 pasture-raised eggs
- Make ready 2 teaspoons cinnamon powder
- Prepare 1 teaspoon ginger powder
- Make ready 1 dash nutmeg powder
- Prepare 1/2 teaspoon salt
Steps to make Healthiest Pumpkin pie (sugar free, gluten free, dairy free):
- Bake a large butternut squash in the oven at 350F for 1 hour until a fork easily could insert.
- Toast pecans and oats at 350F for 10~12 minutes
- In a food processor, groun the nuts and oats(after cooling down), 3 dates into croase flour for about 1 minute.
- Pour the nut-grain mixture into a 9 inch glass pie pan. Gently press down with a glass jar to create an even layer at the bottom as well as at the edge. Freeze the pan in a freezer for 15 minutes before bake it again in the oven for 20 minutes at 350F to set the crust.
- While baking and cooling the crust, get the filling prepared. In the same food processor, puree 2 cups of mashed butternut squash, 1/4 cup apple sauce, 5 dates, 1 smidge of salt. At the end, cream two large eggs
- Once the crust is completely cooled down, pour the filling into it. Gently flat out the surface. Baka the pie at 350F for 40 minutes in the oven.
- At this point, the filling should set perfectly. Check with a toothpick and see if it comes out clean.
- Chill the pie in the fridge at least 2 hours after it cool to room temperature. Serve and enjoy. Once you taste the pie made with real fresh butternut squash for the filling and pecan and oats for the crust, you will never want to go back to canned Pumpkin or store bought crust.
So that’s going to wrap it up with this special food healthiest pumpkin pie (sugar free, gluten free, dairy free) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
