How To make Date Nut Pumpkin Pie
CRUST:
Pastry for single crust pie -----DATE-NUT LAYER 1 pk Whole pitted dates, chopped
3/4 c Water
1/3 c Packed brn. sugar
1/4 c Butter or margarine
1/2 c Chopped walnuts
1/2 ts Cinnamon
:
FILLING 2 Eggs
1 1/2 c Pumpkin (not pump. filling)
1/2 c Granulated sugar
1/2 c Packed brown sugar
1 c Evaporated milk
1/2 ts Cinnamon
1/2 ts Ginger
1/2 ts Nutmeg
1/4 ts Salt
1/8 ts Ground cloves
:
GARNISH----- Sweetened whipped cream or Whipped topping
CRUST: Roll and press crust into 9" pie plate. Do not bake. Reserve dough scraps for coutouts if desired. Heat oven to 450 F. DATE-NUT LAYER: Combine dates and water in a med. saucepan. Cook on med. heat until mixture comes to a boil and dates have softened. Add 1/3 c. brown sugar and butter. Stir to blend. Remove from heat. Stir in nuts and cinnamon. Cool while preparing filling. FILLING: Beat eggs lightly in a med. bowl. Add pumpkin, granulated and brn. sugars, evap. milk, cinnamon, ginger, nutmeg, salt and cloves. Stir to blend. Spoon date-nut mix evenly into unbaked pie crust. Pour in pumpkin filling. Bake at 450 F. for 10 min. Reduce oven to 350 and continue baking for 35 min., or until knife inserted in center comes out clean. Cool to room temperature before garnishing. Pipe or spoon whipped cream around outer edges of pie before serving. Refrigerate leftover pie.
How To make Date Nut Pumpkin Pie's Videos
Pumpkin Pie with Walnut Topping NO CRUST!
Pumpkin Pie with Walnut Topping Recipe
3 eggs beaten
3/4 cup swerve brown sugar replacement
15 oz can pumpkin puree
1/2 tsp salt
1 tsp cinnamon
1 1/2 tsp pumpkin pie spice
3/4 cup heavy whipping cream
1 cup crushed walnuts.. optional
Preheat oven to 350 degrees farenheit and prepare a pie dish with baking spray. In a large bowl beat eggs using hand mixer or by hand using a fork. Add the rest of the ingredients and mix well till all is well combined. Pour into prepared pie dish and top with crushed walnuts. Bake 30 to 40 minutes till nicely browned and set. Allow to cool off completely before slicing into it or refrigerate it till ready to serve. Top with whipped cream if desired.
With no walnuts or whipped cream and sliced for 6 servings each slice has 7 grams of carbs and 2 grams of fiber for 5 net carbs total.
Thank you for watching and as always ... Enjoy!
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Date and Nut Pie Crust
How to Make a Date and Nut Pie Crust
The recipe is here
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Raw Vegan Pumpkin Spice Date Pie Recipe with Lissa and Nate
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This pie recipe can be found in Holiday Menu 1 - Lissa's Christmas Menu - where we share recipes for an 8 course feast and step-by-step, time stamped steps, to help you plan out a delicious meal for 8-10 people! We also have Holiday Menu 2 with a different 8 course feast! Check them out in the bundle
PUMPKIN SPICE DATE PIE (serves 8+):
Crust:
5 pitted medjool date
1 carrot, grated
1/2 cup pecans
1/2 cup walnuts
1 tbsp psyllium husks
1 tsp miso paste
Pie Filling
2 cups fresh pumpkin, cubed (300grams)
1/4 cup shredded coconut
6 pitted medjool dates
1 tsp psyllium husks
1 tsp vanilla extract
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp allspice
1/2 cup water
1 - In a food processor, blend the crust ingredients together until thick. Press into a 10 inch pie pan and mould up the sides of the pan as well to form a crust. Put the pie pan in the dehydrator for about an hour to dry.
2 - Blend the pie filling ingredients in a high-speed blender until creamy and smooth. Add more water only. as necessary. Fill the pie crust with filling and spread it level.
3 - Top the pie with a sprinkling of cinnamon or pumpkin pie spice blend and decorate with full star anise, thinly sliced fruit or anything you would like to decorate with. Place the entire pie in the fridge to chill until dessert time.
THE MOST DELICIOUS GUILT FREE PUMPKIN PIE RECIPE | GLUTEN FREE, VEGAN, & REFINED SUGAR FREE
Hello everyone. Glad to have you back on my channel! If you are new, don't forget to click the like button and subscribe if you'd like to see more healthy and delicious recipes! Now... whether it is for the holidays, or a random craving, this pumpkin pie will definitely satisfy your taste buds! This recipe is gluten free, vegan and refined sugar free!!!
INGREDIENTS:
One Small pumpkin (or 2 cups pre-made pumpkin puree)
1 Cup Cashews
1 Cup Almonds
1/2 Cup Dates + 1 Cup Dates (Without Seeds)
1 Cup Coconut Milk (The thicker part from the can)
1/4 Cup Maple Syrup
1 Tsp Vanilla Extract + 1 Tsp Vanilla Extract
Pinch of Himalayan Salt + Pinch of Himalayan Salt
1 Tbsp of Cinnamon Powder
1 Tsp Ginger Powder
1/2 Tsp Nutmeg Powder
1/4 Tsp Turmeric Powder
1 Cup Coconut Milk
DIRECTIONS:
(Preparing the pumpkin puree)
1) Start off by preheating the oven to 350 degree's Fahrenheit
2) Cut your pumpkin in half and scrap out all the seeds and as much string (from the pumpkin) as possible.
3) Place pumpkins on a baking tray and coat in coconut oil
4) Bake for 45-50 minutes or until pumpkin is ready
5) Remove pumpkin out of the oven and let cool. Scrap the soft pumpkin off the skin and measure out 2 cups and set aside.
(Preparing the crust)
1) Soak 1/2 cup of dates (without their seeds) in warm water for 15 minutes
2) Preheat the oven to 350 degree Fahrenheit and pour your cashews and almonds on a baking tray. Bake the nuts for 15 minutes.
3) After 15 minutes, remove the nuts and place them into a food processor or a blender. BE CAREFUL, the nuts are very hot!! Add a pinch of himalayan salt to the blender and blend until the nuts become very fine.
4) Drain the dates and add them to the blender, along with 1 tsp of vanilla extract.
5) Line a cake pan with parchment paper and pour your crust mixture over the pan. With your finger tips, try to create a crust along the bottom and the walls of the pan. Set aside.
(Preparing the pie filling)
1) Soak 1 cup of dates (without their seeds) in warm water for 15 minutes
2) After 15 minutes, add your dates into a blender or food processor with the maple syrup and blend
3) Next add all the remaining ingredients (coconut milk, pumpkin puree, vanilla, Himalayan salt, Cinnamon, Nutmeg, Ginger, Turmeric) into the blender and blend!
4) Pour your pumpkin pie mixture over the crust and smooth the top
5) Decorate as you please! I used coconut shreds to give the effect of whipped cream, as well as pecan nuts!
6) Refrigerate for 5-6 hours and enjoy!!
This recipe is a lot easier to make then it seems and is definitely one of my favorite pumpkin pies i've ever made, let alone, ever had! Thanks again for stopping by and I hope you enjoyed. Until next time!!
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This is what I make when I'm craving PUMPKIN PIE but don't want to bother with a pie crust.
Pumpkin crisp has all of the amazingly delicious flavors and texture of pumpkin pie without the need to make a crust. Instead, it has a crunchy streusel topping that comes together in a single bowl. Serve it warm or chilled topped with vanilla ice cream or whipped cream for a decadent fall or winter dessert.
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Pumpkin Pie with Nut Crust gluten free