Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a creative dish, healthiest pumpkin pie (sugar free, gluten free, dairy free). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Healthiest Pumpkin pie (sugar free, gluten free, dairy free) is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Healthiest Pumpkin pie (sugar free, gluten free, dairy free) is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. 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):

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

Instructions to make 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.

So that is going to wrap it up for this simple food healthiest pumpkin pie (sugar free, gluten free, dairy free) recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!