Recipe: Yummy Healthiest Pumpkin pie (sugar free, gluten free, dairy free)

Healthiest Pumpkin pie (sugar free, gluten free, dairy free). Healthy Pumpkin Pie: Gluten-free, Dairy-free, Sugar-free. With only three more days until the big feast, I am sure you So, if you are one who loves pumpkin pie, but has allergies or just trying to stick to a diet, consider making this gluten-free, dairy-free and sugar-free pumpkin pie this Thanksgiving. Options for Easy Keto Pumpkin Pie.

I already made healthy pumpkin muffins a couple weeks ago. This week, I'm testing pumpkin bars and finalized this keto low carb pumpkin pie. VEGAN APPLE PIE gluten-free, sugar-free, and scrumptious for the holidays! To cook Healthiest Pumpkin pie (sugar free, gluten free, dairy free) you need 10 ingredients and just 8 steps. Here is how you cook it.

Ingredients

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

OIL FREE VEGAN NACHO CHEESE SAUCE » sugar free, dairy free, and mind-blowingly delicious! Here's a new episode of the simple recipes series and this was the highly requested pumpkin pie! I'm all about short cuts A lightened up version of the traditional pumpkin pie recipe, this easy-to-make Healthy Pumpkin Pie is so delicious you'll never guess it's gluten free, dairy free and. Yet this version is gluten-free and dairy-free.

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..

It's a creamy, delicious holiday dessert win! The holidays are right around the corner and one of the things I look In addition to being absolutely delicious, this pumpkin pie is gluten-free, grain-free, dairy-free and refined sugar-free. Lot's of "free" - but you'd. Crisp crust, flavorful pumpkin center — the perfect pumpkin pie for your holiday meals. You'd never know it's refined sugar free, gluten free, and dairy free!