Pumpkin Pecan Pie

By Katrina Scott on
Pumpkin Pecan Pie - - Pie: pumpkin, canned coconut milk, maple syrup, vanilla extract, cinnamon, roughly chopped pecans, egg whites, oat flour, Crust: Oats, maple syrup, coconut oil, salt, coconut oil spray, Preheat oven to 350 degrees.; In a pie pan, spray coconut oil. Combine all of the crust ingredients in a food processor and pulse for 20-30 seconds. In the greased pan, combine crust ingredients and press down firmly with your fingers. Bake for 15 minutes.; In a large bowl, combine all pie ingredients until well incorporated. Pour on top of cooked crust. Bake for 45 minutes or until toothpick comes out clean.; Allow to cool for 30 minutes before eating!; - <p style="text-align: center;">Nix the traditional sugar and butter base for this tasty dessert! We swapped the high-fat, high-sugar ingredients for pumpkin puree and coconut milk. Even with these nutrient-packed alternatives, the pie is still decadent. MEEE-OW!</p> <p style="text-align: center;"><img class="alignnone size-full wp-image-166568" src="https://tiu-assets.s3-us-west-2.amazonaws.com/2016/11/Tone_It_Up_Healthy_Pumpkin_Pecan_Pie_Recipe_Thanksgiving.jpg" alt="Tone_It_Up_Healthy_Pumpkin_Pecan_Pie_Recipe_Thanksgiving" width="800" height="200" /></p>

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