Date-Sweetened Pumpkin Pie NEW!
🍁REVISED RECIPE! DEC. 2024🍁
Greetings fellow plant-based bakers! Happy Holidays! Yes, I know it’s been a LONG time since I’ve posted anything new. I have been occupied with something very near and dear to my heart—writing my first novel! If you know me at all, you know that I am the world’s most prolific multitasker. This is good… and bad. Because I usually get spread way too thin with too many creative projects. So last year I decided, that’s it. I’m going to write and only write. And I did it! Happy to say, the first of my series of historical romantic fiction books is up on Amazon and doing pretty well. 😊
SO. Pumpkin Pie. I cannot tell you how many test versions I have done to get the PERFECT pie. Ten? Twenty? Somewhere in between, me thinks. I thought I had mastered it last time, but to my dismay, a few of you had trouble with the top of the pie cracking. Ugh. Sorry guys!!! But thanks for letting me know! Well, four test pies later, I believe this is the actual final version. The winner. The best I could do. And it’s pretty darn good! I has the perfect texture and that beautiful classic shiny top! The trick? I subbed date syrup for whole dates! Oh, and I also tweaked my gluten-free crust recipe. It’s crumbly and tasty! I will create a separate post for it before Christmas.
I hope you will try this version. I really do. And I hope you didn’t give up on me! I’m still here and I’m still planning to get more of my old recipes to you from Helyn’s Kitchen. Thank you for your patience!
If you are a reader and a fan of historical romance with a touch of magic, please check out my book!
Here is the link: The Evensong Enchantments Book One: Sacrifice
On to the new and improved recipe! PLEASE NOTE, this recipe has had so many iterations and I finally have it perfected, so please follow the ingredients and instructions to a “T” and you will have a great pie.
For this recipe you will need:
a regular pie plate (NOT deep dish) I LOVE my Pampered Chef pie plate.
Ingredients
one pie crust of your choosing. Check out my grain-free pie crust HERE.
~ for the filling
1 15-oz. can pumpkin puree
½ cup raw cashews + 1 cup water, blended in a Vitamix or other high powered blender
¾ cup date syrup (SEE NOTE)
¼ cup corn starch
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground clove
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Method
Place all filling ingredients, except the corn starch, in a large mixing bowl and whisk until well-combined. Make a slurry with the corn starch using a small amount of water, then add it last and whisk again to combine.
Add love! 🩷
Pour into your prepared crust. Place in 360° oven. CAREFULLY. The filling is very loose and can spill out. I usually have hubby open the oven door for me.
Immediately turn the oven temp down to 350° and bake for about 1 hour. It will puff a little bit as it bakes. The top should not be jiggly when it’s done. Give it a gentle horizontal shake at the 1-hour mark to test.
Let cool COMPLETELY before serving. I like to make mine a day ahead of the holiday and refrigerate it to ensure it is set up.
That’s it! ENJOY!
NOTE: If you don’t have access to date syrup, you can sub with pure maple syrup, but use less. It’s much sweeter. So I would sub with ½ cup of maple.
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