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Winter Squash Pie with Candied Pecans and Oat Crust (gluten-free, dairy-free)
HEARTBEET KITCHEN18Ingredients
40Minutes
250Calories
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Ingredients
US|METRIC
8 SERVINGS
- 3/4 cup rolled oats (70 grams)
- 3/4 cup oat flour (64 grams)
- 1/4 cup almond flour (28 grams)
- 2 brown sugar (packed tablespoons)
- 5 Tbsp. Nutiva Coconut Oil (soft, scoopable stage)
- 1 3/4 cups squash (roasted, puree, my favorite to use is delicata or 1, 15 ounce can organic butternut squash puree)
- 1 1/2 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 1 tsp. pure vanilla extract
- 1/2 cup almond milk
- 3/4 cup brown sugar (packed)
- 1/4 tsp. salt
- 2 large eggs (room temperature)
- 1 Tbsp. coconut oil (soft)
- 1 Tbsp. maple syrup
- 1 1/2 Tbsp. dark brown sugar
- 1/2 cup chopped pecans (raw, coarsely)
- 1 pinch salt
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium140mg6% |
| Potassium190mg5% |
| Protein6g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber3g12% |
| Sugars19g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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