Go Back
Print

Pecan Pie

A healthy and clean take on pecan pie made only with real ingredients. Creamy, nutty, and slightly sweet for the perfect pie.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 -12

Ingredients

  • 1 tigernut pie crust the sweet method or your favorite pie crust
  • 1 cup pitted soft dates about 14-16 each
  • 2 tablespoons coconut oil
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • pinch sea salt
  • 1/4 cup water or apple cider
  • 1 1/2 cups cooked peeled, and seeded butternut squash**
  • 2 cups raw pecans

Instructions

  1. In a food processor add the dates, oil, cinnamon, vanilla, and salt.
  2. Process until the dates form a paste.
  3. Add the liquid and cooked butternut squash.
  4. Process again until everything is pureed will together.
  5. Pulse in one cup of the pecans until the nuts are chopped.
  6. Pour the mixture into a prepared pie crust.
  7. Top the pie with the other 1 cup of the pecans.
  8. Set the pie in the freezer about 30 minutes to serve immediately or let set up in the fridge for a couple hours.
  9. Store in an airtight container in the fridge for up to one week.

Recipe Notes

*choose organic ingredients when possible
**To cook the butternut squash: Preheat the oven to 425 degrees. Cut the butternut squash in half and place flesh side down in a baking pan and add 1/2 inch of water. Roast in the oven until tender about 25-35 minutes. Cool the squash and peel the skin and remove seeds.