Description
Healthy pumpkin pie with a pecan-oat crust. Gluten-free, dairy-free and naturally sweetened with dates. Serve with coconut whipped cream.
Ingredients
Filling
- 1 (15-oz) can pure pumpkin purée (not pumpkin pie filling)
- 1/2 cup pitted Medjool dates
- 3/4 cup full-fat coconut milk (well incorporated – make sure the cream and liquid are mixed together before measuring, which may require the milk to be heated first)
- 3 eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 2 tablespoons tapioca flour
Oat-Pecan Crust (Optional, See Note)
- 1 cup old-fashioned rolled oats, gluten-free if desired
- 1 cup raw, unsalted pecans
- 1/4 teaspoon sea salt
- 5 pitted Medjool dates
- 2 tablespoons coconut oil
- 1/4 teaspoon cinnamon
Instructions
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Preheat the oven to 350 degrees F.
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Make the filling. Add all ingredients to a high-speed blender and blend until smooth and creamy with no visible date pieces. Set aside.
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Make the crust. Add all ingredients to a food processor and process until finely ground and starting to stick together, 2 to 4 minutes. The mixture should look crumbly, but will easily stick together when pressed. If the mixture seems too dry, you can add a tablespoon of warm water and process again.
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Grease a 9-inch pie plate. Press crust mixture evenly in the bottom and up the sides.
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Pour the filling mixture into the crust.
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Bake for 40-50 minutes until the filling is set in the center and no longer jiggly. Important: Check the pie every 20 minutes to make sure the crust isn’t burning. If the crust getting too golden brown, carefully cover the pie edges with foil and continue baking.
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Allow pie to cool completely, at least one hour, before serving. Top with whipped cream (or coconut whipped cream!), if desired!
Notes
Storage. Store pie in the fridge once completely cool.
Crust. Feel free to make this pie with another crust or store-bought crust instead of homemade. It will still be delicious!
