Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, healthiest pumpkin pie (sugar free, gluten free, dairy free). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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) is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Healthiest Pumpkin pie (sugar free, gluten free, dairy free) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin 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):
- Make ready 2 cups raw pecan
- Make ready 1 cup organic thick rolled oats
- Get 8 large medjool dates
- Make ready 2 cups mashed baked butternut squash
- Prepare 1/4 cup apple sauce(optional)
- Take 2 pasture-raised eggs
- Take 2 teaspoons cinnamon powder
- Make ready 1 teaspoon ginger powder
- Prepare 1 dash nutmeg powder
- Prepare 1/2 teaspoon salt
Yet this version is gluten-free and dairy-free. 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 from scratch, dairy-free pumpkin pie has no sweetened condensed milk!
Steps to make Healthiest Pumpkin pie (sugar free, gluten free, dairy free):
- 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.
I do recommend using a wire whisk to make this dairy-free pumpkin pie filling to ensure that there are no lumps of brown sugar or spices left in the batter! For a truly healthy pumpkin pie this holiday season, look no further than this vegan keto pumpkin pie recipe! Blend all ingredients together until smooth, then pour into a prepared pie crust (such as the recipe Note: I've not tried this healthy pumpkin pie recipe with any milk other than full-fat canned coconut milk. Feel free to experiment with other milks. Gluten-Free, Dairy-Free Spiced Pumpkin Pie - an allergy friendly version of traditional pumpkin pie for Thanksgiving and the holiday season.
So that is going to wrap this up with this special food healthiest pumpkin pie (sugar free, gluten free, dairy free) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
