Date Sweetened Pumpkin Pie
This pumpkin pie is my claim to fame as it once landed me on the Today Show!
When I created this recipe I wanted to make a pumpkin pie that was healthy enough to eat for breakfast. In my family, we love dessert and we often steal bites in the morning over the holidays. This pie is made without refined flours or sugars. The crust is full of whole grain oats and pecans and the filling is sweetened with nourishing dates.
You don’t need to tell your guests this pie is healthy. No one will know ;)
date sweetened pumpkin pie
1 cup pecans
1 cup dates, pitted
1/2 cup rolled oats
1/4 cup flax seed meal
1/4 cup water
1 can pumpkin
1 cup medjool dates, pitted
1/2 cup almond milk, unsweetened
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
Preheat oven to 400 degrees F.
Soak dates for both crust and filling in boiling water for 10 minutes.
Drain dates and set aside half to use for the filling in the next step. Add half of the dates for the crust in a food processor with remaining crust ingredients and pulse until thoroughly combined. Press into the bottom and up the sides of a pie pan.
Add dates for filling to food processor with remaining filling ingredients and blend until smooth.
Pour filling into crust and bake for 35-40 minutes.
Let cool at room temperature, then refrigerate for at least one hour before serving to allow pie to set up.