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Healthy Pumpkin Pie: Gluten-free, Dairy-free, Sugar-free With only three more days until the big feast, I am sure you have planned your Thanksgiving menu. And I wouldn't doubt if pumpkin pie made the list. 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.

Healthiest Pumpkin pie (sugar free, gluten free, dairy free) cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you very easily, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Healthiest Pumpkin pie (sugar free, gluten free, dairy free) dishes that you simply make.

Alright, don’t linger, let’s approach this healthiest pumpkin pie (sugar free, gluten free, dairy free) formula with 10 components which are definitely easy to have, and we have to process them at the very least through 8 methods. You should commit a while on this, so the resulting food could be perfect.

Composition - Healthiest Pumpkin pie (sugar free, gluten free, dairy free):

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

And that's always my goal when I'm whipping up new recipes or modifying classic recipes. So how is this pumpkin pie recipe paleo? I'm all about short cuts, so I used a gluten-free, all-natural crust that I found at Kroger, but if you're looking for a great gluten-free homemade crust, try this one. While your pie crust is cooling from pre-baking, mix together the filling ingredients in a large bowl until.

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.

With the holidays coming up, you'll need a good sugar-free pumpkin pie recipe! The nice thing about this one is, it tastes like a regular pumpkin pie, so the whole family will eat it. I served pumpkin pie cupcakes last year, but this time I think I'll try a real, full sized pie. Pumpkin Pie Ingredients, pumpkin puree, coconut milk, coconut sugar, maple syrup, cornstarch, vanilla, spices, salt. How To Make Vegan Gluten-Free Pumpkin Pie Talk about easy, well this recipe is so unbelievably easy to prepare, I basically add all the ingredients to my high-speed blender and process until smooth.

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