Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, healthiest pumpkin pie (sugar free, gluten free, dairy free). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Healthiest Pumpkin pie (sugar free, gluten free, dairy free) is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Healthiest Pumpkin pie (sugar free, gluten free, dairy free) is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook healthiest pumpkin pie (sugar free, gluten free, dairy free) using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Healthiest Pumpkin pie (sugar free, gluten free, dairy free):
- Prepare 2 cups raw pecan
- Take 1 cup organic thick rolled oats
- Prepare 8 large medjool dates
- Take 2 cups mashed baked butternut squash
- Prepare 1/4 cup apple sauce(optional)
- Take 2 pasture-raised eggs
- Make ready 2 teaspoons cinnamon powder
- Get 1 teaspoon ginger powder
- Get 1 dash nutmeg powder
- Make ready 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 this up for this special food healthiest pumpkin pie (sugar free, gluten free, dairy free) recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
