This delicious pie comes together in a flash if you are in charge of bringing a dessert to Thanksgiving dinner and procrastinated, or if you want to be sure to have a gluten-free or healthy option on the holiday table.
The crust is flourless made with pecans and sweetened only with dates which are fairly low glycemic.
Flourless, paleo, gluten-free pie crust
- 3 cups raw pecans
- 4 large medjool dates
- 1/2 tsp sea salt
- 2 tablespoons melted butter
- One egg (omit for vegan option, but crust will be more delicate)
Whir together pecans, pitted dates, sea salt in blender or food processor until medium fine and hold together when pressed in your hand. Stir in melted butter and beaten egg. Press into 9 ich pie plate. Protect edges of pie with foil or a pie crust shield
Bake for 7 minutes. let cool
- 1 cup of roasted organic pumpkin or squash (simply bake at 400 degrees for 45 minutes)
- I cup of heavy grass fed cream ( I use raw) or 1 cup coconut cream
- 3 pasture raised eggs OR 2/12 tablespoons arrowroot powder ( vegan option)
- 1/4 cup raw honey (I like darker honey for this recipe)
- 1/8 teaspoon cloves
- 1 tablespoon cinnamon
- pinch allspice (optional) OR 1 1/2 tablespoons pumpkin pie spice
Put it all in the blender, whir until smooth, and pour into pecan pie crust. Bake at 350 for 1 hour.
Cool completely before serving.
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