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Frugal Recipe: Pecan Crust Pumpkin Pie

Contributed By Amanda Santucci, Author of The Skinny Spice
Fall is my all time favorite season for food eating. That being said, it’s the easiest season to gain 100 pounds in one day. Exaggerations aside, I sought out to create a  healthy pumpkin pie that still tastes good. And I think I’ve finally done it…….  for now.
Pecan Crust Pumpkin Pie (no flour, sugar, or butter!)
Crust: 
2 1/4 cups pecans (chopped very finely in a food processor)
7 dates
1/4 cup  dried cranberries
1 tbs cinnamon
1/2 tsp vanilla
1/4 tsp  of sea salt.
2 tbs water
Directions:
  1. Use a food processor to crush the pecans to a fine flour, add the remaining ingredients and mix well in blender until the mixture starts to ball together.
2. This is what the pecans/dates look like when they’re all up in your food processor.I mix everything in the food  processor and then plop it right into  a greased 9 inch pie pan, and bake for 10 minutes at 400 degrees.
Filling:
 1 can pumpkin puree
1 tbs cinnamon
1/2 tps ginger
1/4 tsp cloves
1/4 tsp nutmeg
1  cup milk (any kind you want)
2/3 cup almond flour (optional see below: I love almonds & wanted a thicker texture- however you can leave it out if you want)
4-5 dates
1/4 cup honey or maple syrup (you can also leave this out)
2 eggs
1 egg white
Directions:
  1. Mix all filling ingredients together with a blender.
  2. Fill pie pan and place back in 350 degree oven for 40 minutes or until toothpick comes out clean. Let cool and refrigerate for best taste.

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