Recipe: Healthiest Pumpkin pie (sugar free, gluten free, dairy free) ,delicious and easy to make.

Whenever you recognize the principles of cooking, it could be this a re leasing and also rewarding experience to create a simply scrumptious baked or baked item. The aromas in your home and the people's faces who you share it with are priceless. We need this Healthiest Pumpkin pie (sugar free, gluten free, dairy free) dish will undoubtedly offer some suggestion for you to you to find yourself being an outstanding cook.

1. Ingredients of Healthiest Pumpkin pie (sugar free, gluten free, dairy free)

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

Healthiest Pumpkin pie (sugar free, gluten free, dairy free).

Cooking Tips

If you are sautéing, frying, or grilling, then it is essential to not use a small pan. If you would like to produce food melted and slightly browned on the surface, do not use a skillet that is too little since it will cook each of the pieces. A pan will also make a good deal of steamcausing the dish to burn quickly.

You can have 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 of raw pecan.
2. You need of organic thick rolled oats.
3. Prepare of large medjool dates.
4. You need of mashed baked butternut squash.
5. It's of apple sauce(optional).
6. It's of pasture-raised eggs.
7. You need of cinnamon powder.
8. You need of ginger powder.
9. You need of nutmeg powder.
10. You need of salt.

Healthiest Pumpkin pie (sugar free, gluten free, dairy free) instructions

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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