Healthiest Pumpkin pie (sugar free, gluten free, dairy free). 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. Healthy Pumpkin Pie: Gluten-free, Dairy-free, Sugar-free. Healthiest Pumpkin pie (sugar free, gluten free, dairy free)

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

Healthy pumpkin pie recipe - Halloween edition. In this video I will show you how to make a totally guilt free pumpkin pie, which is sugar, gluten and dairy. This Healthy Pumpkin Pie has got healthy fats, fiber, and protein. Did I mention it's PERFECT along with a scoop of Vanilla Ice Cream (recipe also in It's light and smooth and creamy.

Healthiest Pumpkin pie (sugar free, gluten free, dairy free) step by step

  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..

You'd never know this Healthy Pumpkin Pie is refined sugar-free, gluten-free, and dairy-free. My Gluten-Free Pumpkin Pie recipe had zero added sugar. This means the only sugar content of. The recipe for Sugar Free Pumpkin Pie. * Please note that his recipe has been updated due to reader input. For a lower in sugar etc version, please The ingredients for Sugar Free Pumpkin Pie.