Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Healthiest Pumpkin pie (sugar free, gluten free, dairy free). This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Healthiest Pumpkin pie (sugar free, gluten free, dairy free) Recipe. Crisp crust, flavorful pumpkin center - perfect for holiday meals. Contrast the filling against the perfectly crisp crust and you literally have the ultimate gluten-free pumpkin pie.
You can cook Healthiest Pumpkin pie (sugar free, gluten free, dairy free) using 10 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Healthiest Pumpkin pie (sugar free, gluten free, dairy free)
- Prepare 2 cups of raw pecan.
- Prepare 1 cup of organic thick rolled oats.
- Make ready 8 of large medjool dates.
- Prepare 2 cups of mashed baked butternut squash.
- It’s 1/4 cup of apple sauce(optional).
- Prepare 2 of pasture-raised eggs.
- Prepare 2 teaspoons of cinnamon powder.
- It’s 1 teaspoon of ginger powder.
- Make ready 1 dash of nutmeg powder.
- Make ready 1/2 teaspoon of salt.
In this video I will show you how to make a totally guilt free pumpkin pie, which is sugar, gluten and dairy.For a truly healthy pumpkin pie this holiday season, look no further than this vegan keto pumpkin pie recipe!Grain free, gluten free, dairy free, sugar free—and seriously the BEST low carb pumpkin pie recipe I've ever made.Yet this version is gluten-free and dairy-free.
Healthiest Pumpkin pie (sugar free, gluten free, dairy free) instructions
- 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..
This pie ain't like your typical Pumpkin Pie, though.Classic Pumpkin Pie is usually made with unhealthy ingredients, such as sugary sweetened condensed milk and a buttery crust made with bleached white flour… ughhh.Healthy pumpkin pie recipe - Halloween edition.
It's a creamy, delicious holiday dessert win!The holidays are right around the corner and one of the things I look forward to most at In addition to being absolutely delicious, this pumpkin pie is gluten-free, grain-free, dairy-free and refined sugar-free.This gluten free pumpkin pie is made with natural ingredients that are both dairy and grain free.Pour pumpkin mixture into cooled cooked pie crust.Cover the edges of pie crust with foil or a pie This is a great recipe to keep the sugar content low for my kiddos.
