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:
- 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:
- Mix all filling ingredients together with a blender.
- 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.
Holy moly I love it! Great bloggy!!!
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Looks delicious! What a great healthy take on an old favorite.
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