Pecan Crust Pumpkin Pie

Fall is my all time favorite season for food eating. That being said, it’s the easiest season to gain 100 pounds in one day. Exaggerations aside, I sought out to create a  healthy pumpkin pie that still tastes good. And I think I’ve finally done it…….  for now.

Pecan Crust Pumpkin Pie (no flour, sugar, or butter!)

Crust: 

2 1/4 cups pecans (chopped very finely in a food processor)

7 dates

1/4 cup  dried cranberries

1 tbs cinnamon

1/2 tsp vanilla

1/4 tsp  of sea salt.

2 tbs water

Directions:

  1. Use a food processor to crush the pecans to a fine flour, add the remaining ingredients and mix well in blender until the mixture starts to ball together.

2. This is what the pecans/dates look like when they’re all up in your food processor.I mix everything in the food  processor and then plop it right into  a greased 9 inch pie pan, and bake for 10 minutes at 400 degrees.

Filling:

 1 can pumpkin puree

1 tbs cinnamon

1/2 tps ginger

1/4 tsp cloves

1/4 tsp nutmeg

1  cup milk (any kind you want)

2/3 cup almond flour (optional see below: I love almonds & wanted a thicker texture- however you can leave it out if you want)

4-5 dates

1/4 cup honey or maple syrup (you can also leave this out)

2 eggs

1 egg white

Directions:

  1. Mix all filling ingredients together with a blender.
  2. Fill pie pan and place back in 350 degree oven for 40 minutes or until toothpick comes out clean. Let cool and refrigerate for best taste.
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2 thoughts on “Pecan Crust Pumpkin Pie

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