Date-Sweetened Pumpkin Pie
My oh my, this pie! It’s swoon-worthy and will satisfy everyone at your Thanksgiving table. It’s sweetened only with dates and it’s ultra creamy with just the right level of fall spices. I won’t go on and on about it (I could!) but this one is a winner and a keeper! It’s pie purrrrrfection. Happy Thanksgiving! 🍁🍃🍂
Ingredients
15 oz. pumpkin purée (1 can)
1 cup medjool dates, pits removed
½ cup raw cashews
1½ cups unsweetened soy milk or other unsweetened non-dairy milk (¼ cup reserved)
2 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
3 TBS corn starch
~ crust
1½ cups blanched almond flour
½ cup arrowroot flour see notes
3 TBS raw almond butter
1 TBS ground flaxseeds + ¼ cup water
For specific instruction on making this pie crust visit my post: GRAIN-FREE PIE CRUST
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Method
Preheat oven to 350° F.
Assemble your crust:
Mix the flax with the water and set aside.
Place the almond flour and the arrowroot into a food processor and process until mixed, just a few pulses.
Add the remaining ingredients and process until the mixture comes together in a ball.
Press the dough into a pie plate. This takes a little effort. I use a pastry roller for this which makes the job MUCH easier! You can of course roll it out prior to placing it in the pie plate but I just press it right in… for me it saves time and hassle. Use a sheet of plastic wrap to press into the plate.
For specific instruction on making this pie crust visit my post: GRAIN-FREE PIE CRUST
Prepare your filling:
Place the dates, cashews, and 1¼ cups of milk in a high powdered blender (I recommend Vitamix) and blend until smoooooth. see notes
Mix the cornstarch with the reserved ¼ cup milk to make a slurry. Add this to the blender with all of your spices and blend again until well mixed.
Transfer the mixture into a bowl and whisk in your pumpkin puree.
Add love! 💗
Pour the finished mixture into the prepared pie plate and bake for 50-55 minutes until slightly puffed up. You will probably also see some cracks on top of the pie. That’s fine.
Let cool COMPLETELY before serving. It’s best to refrigerate for several hours. I always make my pumpkin pie a day ahead of the big event.
Makes one luscious pie. Enjoy!
Notes
You might be able to sub the arrowroot flour with tapioca starch but I have not tried this. The arrowroot gives just the right texture so I highly recommend no subs here. Of course, you could use a store-bought crust or any crust you prefer.
If your dates are dry and hard, soak them for about 15 minutes in warm water to rehydrate prior to blending.
