I have to admit that pecan pie was never one of my favorites. I think that it was just too sweet for my taste. After all one of the key ingredients, other than pecans of course, is corn syrup (and lots of it). Corn syrup is one the ingredients I would consider high on the list of foods to ditch. It is a highly refined sweetener manufactured from the starch of corn. They make it by diluting corn starch with hydrochloric acid and then heating it under pressure. Luckily you will not find any corn syrup in this pecan pie. Instead I use dates to sweeten this classic dessert. Do you know how dates are made? Nature grows them and we pick them off the trees. Which one sounds better to you?
Although butternut squash is technically a fruit I like to think of it as a vegetable due to its low sugar content. Why not sneak some vegetables into a pie? It is one of my favorite secrets after all. The mild flavor of butternut squash it is the perfect vegetable to add to this pie while providing structure and a creamy texture. The vitamin A, vitamin C, potassium, and some fiber is nothing to be mad at either.
I used my go to tigernut crust for this pie to keep it gluten free, grain free, and vegan but you can use your favorite crust. Even save time by using canned or frozen butternut squash instead of fresh where the work is already done for you. I bet canned pumpkin puree would even be delicious. If a pumpkin pie and pecan pie had a baby. I have turned myself into a pecan pie lover for sure and I will even say that I think this is my new favorite pie!
A healthy and clean take on pecan pie made only with real ingredients. Creamy, nutty, and slightly sweet for the perfect pie.
- 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
- In a food processor add the dates, oil, cinnamon, vanilla, and salt.
- Process until the dates form a paste.
- Add the liquid and cooked butternut squash.
- Process again until everything is pureed will together.
- Pulse in one cup of the pecans until the nuts are chopped.
- Pour the mixture into a prepared pie crust.
- Top the pie with the other 1 cup of the pecans.
- Set the pie in the freezer about 30 minutes to serve immediately or let set up in the fridge for a couple hours.
- Store in an airtight container in the fridge for up to one week.
*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.