Perfect for fall, winter and Thanksgiving weekend!
This pecan, pumpkin pie went over well at my family dinner of 30!
If you are looking for a healthier alternative to pumpkin pie, this is it! We cut out the flour, eggs, milk, butter and sugar! Using the natural sweetness of dates and maple syrup, it will still satisfy your sweet tooth.
My aunt, who is always making dinner for the family, is celiac. She never even makes something she can eat! but she got to eat this one!
This pecan, pumpkin pie went over well at my family dinner of 30!
If you are looking for a healthier alternative to pumpkin pie, this is it! We cut out the flour, eggs, milk, butter and sugar! Using the natural sweetness of dates and maple syrup, it will still satisfy your sweet tooth.
My aunt, who is always making dinner for the family, is celiac. She never even makes something she can eat! but she got to eat this one!
What you need for the recipe:
- 1 1/2 cups GF Flour
- 3 cups of dates
- 1/2 cup almond flour
- 3/4 cup almond milk
- 2 cup pecans
- 1 can pumpkin
- cinnamon, nutmeg, clove, ginger spices
- Himalayan pink sea salt
- 2 tsp vanilla extract
- 3/4 cup of pure maple syrup
First preheat oven to 350 F. We will start with the crust! in a food processor, blend:
1 1/2 cups of GF flour
2 cups of dates
1/2 cup of almond flour
1/2 cup almond milk
1 cup pecans
1 tsp of cinnamon
sprinkle of pink sea salt
1 tsp vanilla extract
* Add some a maple syrup if it needs to be softened, more flour if too soft.
Push this into a spring pan that you have dusted with extra GF flour. You will put the crust in the oven for 10 minutes to bake a bit! Put on the timer!
- 1 1/2 cups GF Flour
- 3 cups of dates
- 1/2 cup almond flour
- 3/4 cup almond milk
- 2 cup pecans
- 1 can pumpkin
- cinnamon, nutmeg, clove, ginger spices
- Himalayan pink sea salt
- 2 tsp vanilla extract
- 3/4 cup of pure maple syrup
First preheat oven to 350 F. We will start with the crust! in a food processor, blend:
1 1/2 cups of GF flour
2 cups of dates
1/2 cup of almond flour
1/2 cup almond milk
1 cup pecans
1 tsp of cinnamon
sprinkle of pink sea salt
1 tsp vanilla extract
* Add some a maple syrup if it needs to be softened, more flour if too soft.
Push this into a spring pan that you have dusted with extra GF flour. You will put the crust in the oven for 10 minutes to bake a bit! Put on the timer!
Next, you will make the filling. Mix together in a bowl:
1 can of organic pumpkin
1 tsp vanilla extract
1 cup dates (blend with 3 tbsp almond milk until smooth but thick, add more if needed)
sprinkle of pink sea salt
1./4 cup of pure maple syrup
spices to taste (cinnamon, clove, nutmeg, ginger)
Once mixed together, spread into the crust until even.
1 can of organic pumpkin
1 tsp vanilla extract
1 cup dates (blend with 3 tbsp almond milk until smooth but thick, add more if needed)
sprinkle of pink sea salt
1./4 cup of pure maple syrup
spices to taste (cinnamon, clove, nutmeg, ginger)
Once mixed together, spread into the crust until even.
And for the pecan topping, mix in a bowl:
1 cup pecans
1/4 cup pure maple syrup
1 tsp cinnamon
Mix this together until the pecans are covered and then add them on top of your pumpkin layer! I added extra cinnamon as well!
1 cup pecans
1/4 cup pure maple syrup
1 tsp cinnamon
Mix this together until the pecans are covered and then add them on top of your pumpkin layer! I added extra cinnamon as well!
Bake for 45 minutes or until dark and crisp on top!
NOM NOM NOM!!! Serve warm or cool! Enjoy! Happy Thanksgiving! I am so grateful for all in my life <3
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