Hey everybody, this time we will provide you with healthiest pumpkin pie (sugar free, gluten free, dairy free) recipes of dishes which can be straightforward to know. We’ll share with you the recipes that you’re searching for. I’ve made it many occasions and it’s so scrumptious that you just guys will find it irresistible.

Healthiest Pumpkin pie (sugar free, gluten free, dairy free) is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Healthiest Pumpkin pie (sugar free, gluten free, dairy free) is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have healthiest pumpkin pie (sugar free, gluten free, dairy free) using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Healthiest Pumpkin pie (sugar free, gluten free, dairy free):

1. Get 2 cups raw pecan
2. Get 1 cup organic thick rolled oats
3. Take 8 large medjool dates
4. Prepare 2 cups mashed baked butternut squash
5. Prepare 1/4 cup apple sauce(optional)
6. Prepare 2 pasture-raised eggs
7. Get 2 teaspoons cinnamon powder
8. Make ready 1 teaspoon ginger powder
9. Make ready 1 dash nutmeg powder
10. Make ready 1/2 teaspoon salt

Instructions to make Healthiest Pumpkin pie (sugar free, gluten free, dairy free):

1. Bake a large butternut squash in the oven at 350F for 1 hour until a fork easily could insert.
2. Toast pecans and oats at 350F for 10~12 minutes
3. In a food processor, groun the nuts and oats(after cooling down), 3 dates into croase flour for about 1 minute.
4. 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.
5. 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
6. 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.
7. At this point, the filling should set perfectly. Check with a toothpick and see if it comes out clean.
8. 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.

Above is tips on how to cook healthiest pumpkin pie (sugar free, gluten free, dairy free), very straightforward to make. Do the cooking stages correctly, chill out and use your heart then your cooking will be delicious. There are lots of recipes that you could strive from this website, please discover what you want. Should you like this recipe please share it with your folks. Blissful cooking.