Recipe Pumpkin Pie With Pecan Crust

1 15 0 ounce can pure pumpkin purée.

Recipe pumpkin pie with pecan crust. Bake for 20 minutes then rotate the pie 1 2 turn. Pumpkin pie the pie is dairy free gluten free grain free soy free peanut free and of course sugar free. Add the pumpkin half and half or cream 1 2 teaspoon salt 1 teaspoon cinnamon the ginger nutmeg cloves and vanilla.

1 2 cup cassava or tapioca flour. 2 cups pecan meal make your own by finely grinding pecans in a food processor 4 large dates. Press into the bottom of your 9x13 inch pan and bake for 15 minutes.

In a large bowl whisk together flour 2 3 cup baking mix pecans chop finely and 1 4 cup sugar substitute. Toast pecans and oats on a baking sheet until golden and fragrant 10 to 12 minutes. Add the ice water.

About 425 g 15 oz canned pumpkin puree. Preheat oven to 350 degrees f. 6 tablespoons unsalted butter cut into small pieces.

2 teaspoons pumpkin pie spice. Until filling is lightly set covering edges of crust with foil if they begin to darken too quickly. 3 4 cup reduced fat 2 milk.

Press mixture in bottom and up sides of a 9 inch pie plate. Beat on low speed until well blended. Sprinkle reserved pecan mixture over top of pie and continue to bake 15 20 min.