Nuttzo Crust Holiday Pies! {Pumpkin-Sweet Potato & Apple}

nuttzo hold pies.jpg

It is the time of year when pies just sound so good! But like I always say, there is no reason a pie cannot be healthy! 

No refined sugar, no oils, only whole-foods - blended, mashed & baked into a pie shape!

These two pies are what I am making this Holiday Dinner season, I LOVE how easy the simple NUTTZO CRUST is and both of the Fillings. 

I am kinda a nut about pie crust...

I love a good pie crust and I really do not like them when they are just too much crappy dough, or when they are full of processed refined crap like oil and sugar… yes oil is processed and is crap for you because it is the fat that has been extracted from the source, leaving all of the other nutrients in the whole-food behind.. end of rant.

I have experimented with making crusts healthier many times, and most of the time they just turn out a little too chewy with just oat flour , without some fats in there it is too fluffy and soft.

So this crust is different!

It is thinner, nutty, crunchy and is made with WHOLE-FOODS. The secret ingredient that makes this crust work perfectly, Nut/Seed Butter! We use Nuttzo because it is our all time favorite! 

Yes.. it is just the right thing to bind it all together, providing natural, whole-food sources of fat which make it just the perfect amount of crunchy!

nuttzo-crust-holiday-apple-pie-plantpositiverunning.jpg

You guys can whip up these pies in a hurry and feel good about eating them… and the people you share them with will not even know they are #healthy and #plantbased !

 

Just so you guys know, this recipe is inspired by Feasting On Fruit, like always I love her recipes and usually just tweak them a little bit.. but you have gotta check out that site for hundreds more epic healthy, fruit sweetened, gluten-free recipes!

 

RECIPE TIME


Nuttzo2Go-WEB.jpg

The NUTTZO CRUST:

  • 1  ½ cups (180g) Oat Flour (I like freshly made by blending
  • 1  ½ cups oats)
  • 1/3 cup (85g) Nuttzo Power Fuel Nut & Seed Butter (or chocolate nut butter, or any nut butter you like)
  • ¼ cup (90g) maple syrup 
  • ¼ cup (60g) water

INSTRUCTIONS: 

  1. Combine everything except the water in a large mixing bowl. Mix adding water as needed to form a nice sticky ball of delicious nutty dough!
  2. Roll out the dough between two pieces of wax paper.
  3. Lightly spray your pie pan with coconut oil cooking spray.
  4. Flip the curst into the pie pan using one piece of the wax paper.
  5. Press into the pan and crimp the edges with a fork. Set aside while you make the filling of choice!
  6. Add the filling of choice and bake according to filling time.

nuttzo-crust-holiday-pumpkin-sweet-potato-pie-plantpositiverunning-1.jpg

SWEET POTATO PUMPKIN FILLING:

  • 1 - 15oz (200g) can pumpkin puree
  • 1 ½ cups (300g) baked/steamed/cooked sweet potato
  • 1 cup date paste (made by blending 3/4 cup pitted dates with 1/4 cup hot water)
    • (or you can use ½ cup (180g) maple syrup, or coconut sugar)
  • ¼ cup Power Fuel Nuttzo or nut butter of choice (optional, this is for us nut-butter maniacs but it works and tastes amazing without it also)
  • 1 TBS Pumpkin Pie Spices
  • 1 tsp organic vanilla extract- optional (real extract or else leave it out, I leave it out) 

 INSTRUTIONS:

  1. Preheat oven to 425F.
  2. Combine all ingredients in a blender and blend until smooth and creamy.
  3. Pour into the crust and bake for 15 minutes at 425F then reduce heat to 350F and bake for an additional 40-45 minutes.

Note- If the crust is getting too dark/crispy lower the temperature 50-100 degrees and continue to bake but keep an eye on it.


apple-nuttzo-pie-IMG_3808.JPG

APPLE PIE FILLING:

  • 6 large Sweet Apples
  • 1 cup date paste (made by blending 3/4 cup pitted dates with 1/4 cup hot water)
    • (or you can use ½ cup (180g) maple syrup, or coconut sugar)
  • 1-2 TBS Pumpkin pie Spice or Apple Pie Spice - who can really tell the difference anyway, we use whatever we have on hand, or just some cinnamon, nutmeg, and ground cloves.
  • ¼ cup Power Fuel Nuttzo or nut butter of choice (optional, this is for us nut-butter maniacs but it works and tastes amazing without it also)

INSTRUCTIONS:

  1. Preheat oven to 350F.
  2. Roughly chop 2 of the apples and place in a blender with the date paste, spices and Nuttzo-  blend until mostly smooth but slightly chunky.
  3. Slice the remaining apples thinly (about 1/4 inch) leave the skin on if they are organic, if not it may be better to peel them.
  4. Place sliced apples in a large mixing bowl and add the blender contents, mix together and there you have your filling!
  5. Scoop the filling into the pie crust, and press down with a spatula or wooden spoon to get the slices to lay down tight. If there is too much filling for the crust, simple eat it in something else, perhaps as you wait or perhaps save it for breakfast. These types of leftovers don't last long with us.
  6. Bake at 350F for 40-45 minutes or until apples are soft.

Note- If the crust is getting too dark/crispy lower the temperature 50-100 degrees and continue to bake but keep an eye on it.


nuttzo-crust-holiday-apple-pie-plantpositiverunning-1.jpg

That is it folks!

Hope you love it, and for more of our recipes make sure you subscribe to our newsletter.

Love you,

Katie

 

 

 

Try out more of our food, see how we eat and what we recommend.. and support us by grabbing a copy of our COOKBOOK!