When it comes to major holidays in my family, I’m usually the one in charge of dessert, and I usually try to bring something healthy that tastes like it’s not.
One of my favorite health magazines is “Alive.” It’s free, and available at most health food stores. It has amazing healthy recipes that never disappoint.
I stumbled across an amazing dessert recipe in the September issue of Alive, and here’s what I plan to make: A Butternut Pecan Pie with an almond flour crust. The pie is sweetened with butternut squash, coconut sugar and maple syrup (all healthy alternatives to refined sugar), and the crust is gluten-free; made with almonds (a heart-healthy fat & great source of vitamin E) vs. refined flour.
In my opinion, there’s nothing better than a healthy, guilt-free dessert – enjoy!
Butternut Pecan Pie
Adapted from Alive Magazine
4 cups or 700g butternut squash, peeled, seeded, and cut into 1 in (2.5 cm) cubes (available pre-cut at Costco)
3 large eggs
1/2 cup full-fat coconut milk
1/3 cup organic coconut sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Pinch of salt
3/4 cup pecan halves
2 Tbsp maple syrup
Almond flour crust (click here for Alive recipe)
Set steamer basket in large saucepan and fill with 1 in water. Place squash in pan, cover, and steam over boiling water until very tender, about 15 minutes. Let cool.
Preheat oven to 375 F (190 C) and set rack in bottom third of oven.
Place cooled squash in food processor container and blend until very smooth. Add eggs, coconut milk, sugar, vanilla, spices, and pinch of salt; blend until combined.
Bake dough according to recipe (see link above).
Scatter pecans over crust and drizzle maple syrup over top. Pour butternut mixture over pecans and place pan in oven. Bake until set and no longer jiggly in the centre, about 45 minutes.
Let cool at room temperature for 1 hour, then refrigerate to cool completely before serving.