Winter Squash Pie with Candied Pecans and Oat Crust (gluten-Free, Dairy-Free) Recipe | Yummly
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Winter Squash Pie with Candied Pecans and Oat Crust (gluten-free, dairy-free)

HEARTBEET KITCHEN
18Ingredients
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 tablespoons 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 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/2 cup almond milk
  • 3/4 cup brown sugar (packed)
  • 1/4 teaspoon salt
  • 2 large eggs (room temperature)
  • 1 tablespoon coconut oil (soft)
  • 1 tablespoon maple syrup
  • 1 1/2 tablespoons 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
    Protein
    Carbs
    Fiber
    Calories250Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol55mg18%
    Sodium140mg6%
    Potassium190mg5%
    Protein6g12%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber3g12%
    Sugars19g38%
    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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