Chocolate, Pecan, and Pumpkin Seed Pie With Gingersnap Crust - PCOS-Friendly Recipe

Servings: 1

Dessert

This Chocolate, Pecan, and Pumpkin Seed Pie With Gingersnap Crust is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe by /contributors/anna-stockwell Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie—with an easy press-in crumb crust—is a breeze to make.

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

Is Chocolate, Pecan, and Pumpkin Seed Pie With Gingersnap Crust good for PCOS?

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.

Can I eat this for Dessert with PCOS?

Yes, this recipe works well as a PCOS-friendly Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

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.

Comments

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