Chocolate, Pecan, and Pumpkin Seed Pie With Gingersnap Crust - PCOS-Friendly Recipe
This Chocolate, Pecan, and Pumpkin Seed Pie With Gingersnap Crust is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 20 gingersnaps (about 4 1/2 ounces)
- 3/4 cup raw pecans (about 3 ounces)
- 1 tablespoon (packed) light brown sugar
- 1/8 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into pieces
Instructions
- Preheat oven to 350 °F. Pulse gingersnaps, pecans, brown sugar, and salt in a food processor until finely ground. Add butter and pulse until dough sticks together when pressed. Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Bake crust until golden brown, 8-10 minutes. Let cool completely.
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Frequently Asked Questions
Yes, this Chocolate, Pecan, and Pumpkin Seed Pie With Gingersnap Crust recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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