we want to share a recipe healthiest pumpkin pie (sugar free, gluten free, dairy free) that is delicious? How to make it is indeed not difficult. If you want to process healthiest pumpkin pie (sugar free, gluten free, dairy free) which has aroma and taste that can provoke appetite.

There are several things that can affect the taste quality of healthiest pumpkin pie (sugar free, gluten free, dairy free), first from the type of ingredients, then selection of fresh ingredients |good, until how to make and serve. No need bewildered if want to prepare healthiest pumpkin pie (sugar free, gluten free, dairy free) delicious as long as you know the trick then this dish able be treat special. And worthy of serving for anyone.

Ingredients and seasonings must exist in make

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

Prepare your pie crust and set aside. Place all ingredients in a saucepan and stir well, ensuring the cornflour has dissolved completely. Place over medium heat and stir continuously, until thickened and gently bubbling. It's gluten-free, dairy-free and refined sugar-free.

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.
9. Done and ready to serve!

This recipe makes one pumpkin pie, but feel free to double the ingredients and make two. Add melted butter and pulse until mixture forms a ball. To make these Pumpkin Bars first we'll make the crust. Mix all of the crust ingredients together with a fork. Cool completely then cover with plastic wrap.

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