Tuesday, January 22, 2013

Simply Perfect Homemade Pumpkin Pie


Try my healthy pumpkin pie. It has a pecan crust and a granola crumble. Yum!


I really love pumpkin pie but, WOW, is it unhealthy! Between the stick of butter in the crust and the cup of sugar in the filling.... and not to mention the evaporated milk...!!! My stomache is hurting just thinking about it however my mouth is watering. 
This Thanksgiving I have created a recipe that will not only make your mouth water but your heart and tummy thank you. 
As many of you know I am trying to eat healthy. No, I didn't just start.  I like to eat healthy and there fore I have been eating and creating healthy dishes and desserts for a long time. I am hoping to share some of them with all of you.
This pie has:
NO SUGAR
NO GLUTEN
NO DAIRY
NO SOY
NO GRAINS
NO PEANUTS
NON GMO
ALL ORGANIC, NATURAL, WHOLE... 100% REAL FOOD!!!

Can you believe it! Not to mention... Really good and fulfilling! Believe me, I have had a lot of testers this year. All but one agreed that it was amazing! I hope you like it too.



*In this recipe I chose to use butternut squash in place of pumpkin squash. Butternut squash is sweeter but has pretty much the same flavor of pumpkin squash. You can decide what you would rather use.
*I used all organic ingredients but you can substitute if you want.

Ingredients list for crust:

2 cups of pecan meal (make your own by finely grinding pecans in a food processor)
5 large dates
1 teaspoon cinnamon
1/2 teaspoon vanilla
2 Tablespoons water
Pinch of sea salt

Ingredients list for filling:

Small butternut squash
1 teaspoon cinnamon
1/4 teaspoon grated ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
5 large dates finely ground in the food processor
1 1/2 cups of coconut milk or almond milk

Ingredients list for granola crumble:

4 Tablespoons of crushed pecans
1/4 cup oats
1/4 teaspoon cinnamon
2 Tablespoon dates chopped (just put them again, in the food processor)
1 Tablespoon pure maple syrup (if you want to add some sweetness)

Directions:

Roast your butternut squash:
1.  Preheat oven to 350 degrees F.
2.  Rinse the squash under water to get rid of any dirt. Dry with a clean towel.
3.  Cut the pumpkin in half. Remove seeds for toasting, if you want to.
4.  Rub the cut side with extra virgin olive oil or coconut oil. Place cut side down on a cookie sheet lined with aluminum foil. You can add 1/2 cup of water to the bottom of the sheet.
5.  Bake in the oven until tender (pierce with fork to check).  This takes about 90 minutes.
6.  When tender, remove the squash from the oven and let it cool down.  
7.  When the squash is cooled to a good handling temperature, scoop our the flesh.
8.  Puree the squash in a food processor.

Prepare the crust:
1.  Preheat oven to 375 degrees F.
2.  Blend dates in a food processor until smooth. 
3.  Add the rest of the ingredients and combine until well mixed.
4. Lightly grease 9 inch pie pie pan with coconut oil.
5.  Press the mixture evenly to the bottom and sides of the pan.
6.  Bake at for 10 - 15 minutes or until browned.

Prepare pumpkin (aka butternut squash) filling:
1. Preheat oven to 400 degrees F.
2.  Combine squash puree, eggs, coconut milk or almond milk, dates, and spices. combine until smooth. 
3.  Pour mix into crust and bake, uncovered, for 10 minutes.
4.  Then cover with foil and bake at 350 degrees F. for 40 minutes or until a toothpick comes out clean.

Prepare granola crumble:
1. Mix all ingredients
2. Crumble on top of your warm pie.
3.  Enjoy this with a side of healthy homemade coconut ice-cream.

How did you keep your Thanksgiving/ Holidays healthy?


Come back tomorrow to see our trip to Durango, CO where we got to hop aboard the Polar Express Train.

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