Steps to Prepare Homemade Healthiest Pumpkin pie (sugar free, gluten free, dairy free)

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Homemade 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.

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Many things affect the quality of taste from Healthiest Pumpkin pie (sugar free, gluten free, dairy free), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Healthiest Pumpkin pie (sugar free, gluten free, dairy free) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Healthiest Pumpkin pie (sugar free, gluten free, dairy free) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Healthiest Pumpkin pie (sugar free, gluten free, dairy free) estimated approx 2 hours.

To get started with this recipe, we have to first prepare a few components. You can cook Healthiest Pumpkin pie (sugar free, gluten free, dairy free) using 10 ingredients and 8 steps. Here is how you cook that.

Most people do not believe healthy ingredients can be transformed into delicious food. Below you will find the most healthy whole grains Pumpkin pie receipe.

Ingredients and spices that need to be Make ready to make Healthiest Pumpkin pie (sugar free, gluten free, dairy free):

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

Steps to make 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.

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So that is going to wrap this up for this special food How to Make Any-night-of-the-week Healthiest Pumpkin pie (sugar free, gluten free, dairy free). Thanks so much for your time. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!