Recipe Appetizing Healthiest Pumpkin pie (sugar free, gluten free, dairy free)

Healthiest Pumpkin pie (sugar free, gluten free, dairy free) ~ Happy Cooking - now is being sought after by many user around us, one of them is you. They already are get used to use internet on smartphone to find information to be used insight. Therefore Our give Information around Healthiest Pumpkin pie (sugar free, gluten free, dairy free) is could our make it idea.

you can cook Healthiest Pumpkin pie (sugar free, gluten free, dairy free) using tools 10 ingredient 8 step. the following Your way for make it.

The ingredients and seasoningsu for cooking Healthiest Pumpkin pie (sugar free, gluten free, dairy free)

1. Please buddy prepare 2 cups raw pecan.
2. Also add 1 cup organic thick rolled oats.
3. You need to prepare 8 large medjool dates.
4. Buddy also needs 2 cups mashed baked butternut squash.
5. You need to prepare 1/4 cup apple sauce(optional).
6. Also add 2 pasture-raised eggs.
7. You need 2 teaspoons cinnamon powder.
8. capable need to provide too 1 teaspoon ginger powder.
9. capable need to provide 1 dash nutmeg powder.
10. capable need to provide 1/2 teaspoon salt.

The Step by step how to cook 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..

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