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

Healthiest Pumpkin pie (sugar free, gluten free, dairy free) ~ Happy Cooking - currently is being sought after by many commpany around us, one of them is you. they indeed have get used to use internet on smartphone to get information to be used example. Therefore We give Information about Healthiest Pumpkin pie (sugar free, gluten free, dairy free) is could my Buddy make it idea.

you able cook Healthiest Pumpkin pie (sugar free, gluten free, dairy free) using tools 10 ingredient 8 step. this is it step by step for cook it.

The composition for cooking Healthiest Pumpkin pie (sugar free, gluten free, dairy free)

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

The Instructions 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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