Best Recipe Healthiest Pumpkin pie sugar free gluten free dairy free Delicious Simple

Simple cooking ultimate Healthiest Pumpkin pie (sugar free, gluten free, dairy free) easy, yummy, practical.

10 ingredients, 8 steps, cooking Healthiest Pumpkin pie (sugar free, gluten free, dairy free)

How are you mother, now you get cook recipe Healthiest Pumpkin pie (sugar free, gluten free, dairy free) with 10 ingredients and 8 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 10 ingredients and 8 stages of easy cooking Healthiest Pumpkin pie (sugar free, gluten free, dairy free).

Ingredients all Healthiest Pumpkin pie (sugar free, gluten free, dairy free)

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

If all main ingredients Healthiest Pumpkin pie (sugar free, gluten free, dairy free) it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Stages Cooking 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.
   
9. Finish and Enjoy.

Like that how easy make with fast recipes Healthiest Pumpkin pie (sugar free, gluten free, dairy free), you also do look for more recipes culinary other interesting on site us, available thousands of various recipes world food and we will continue to add and develop. Starting from culinary healthy fast, tasty, and nutritious to culinary fatty, difficult, spicy, sweet, salty acid is on our site. Thank you for reading the ultimate recipe Healthiest Pumpkin pie (sugar free, gluten free, dairy free).