Healthiest Pumpkin pie (sugar free, gluten free, dairy free). Embrace Your Snack Cravings with Nut Thins. Find the Perfect Complement for Any Occasion. Check Out Sugar Pie Pumpkin On eBay.

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. This Gluten Free Pumpkin Pie is made with a gluten free pie crust with a delicious dairy-free pumpkin custard filling. You can have Healthiest Pumpkin pie (sugar free, gluten free, dairy free) using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Healthiest Pumpkin pie (sugar free, gluten free, dairy free)

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

It has all the flavors of a traditional pumpkin pie and is the perfect healthy fall dessert for Thanksgiving and the holidays! PIN HERE for later and follow my boards for more recipe ideas. 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) step by step

Bake a large butternut squash in the oven at 350F for 1 hour until a fork easily could insert..
Toast pecans and oats at 350F for 10~12 minutes.
In a food processor, groun the nuts and oats(after cooling down), 3 dates into croase flour for about 1 minute..
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..
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.
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..
At this point, the filling should set perfectly. Check with a toothpick and see if it comes out clean..
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..

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. This super easy low-sugar pumpkin pie is made with an almond flour crust making it low-carb friendly and a happy tummy. (Healthy, Low-Carb, Low-Sugar, Dairy-Free & Vegan Friendly) 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 never know it by tasting it. And that's always my goal when I'm whipping up new recipes or modifying classic recipes.