Date-Sweetened Pumpkin Pie
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 6-8
- Category: Dessert
- Cuisine: Vegan
Ingredients
- Crust:
- 2 1/2 cup almond flour or oat flour
- 1/2 cup medjool dates (packed + pits removed)
- 4 tbsp almond milk
- Filling:
- 15 oz pumpkin puree (cooked and pureed pumpkin, NOT pumpkin pie mix)
- 3 tbsp chickpea (garbanzo bean) flour (see notes)
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 3/4 cup medjool dates (packed + pits removed)
- A good pinch of salt
- ½ cup coconut cream — see notes
Top with:
- Banana ice cream
- Coconut whipped cream (sweetened with powdered sugar)
- Vanilla Sweet Potato Frosting(sweetened with maple syrup)
Instructions
- Preheat an oven to 350F and line a 9″ pie pan with parchment paper.
- In a food processor, add in all of the crust ingredients. Process until uniform and dough like. (it will stick together when pressed between your fingers.
- Evenly distribute crust into the bottom and sides of an 9″ pie pan. Set aside.
- Add the remaining ingredients into a high speed blender and run until completely smooth.
- Pour the filling into the crust, then place into the oven for 30 minutes.
- Remove and cool completely. This pie is best if set in the refrigerator overnight to thicken, but can be eaten after it has cooled if desired.
Notes
Crust adapted from bae Feasting On Fruit 🙂
You can try other flours instead of chickpea, as this ingredient is used solely just to thicken. I haven’t tried another flour besides chickpea, but I have been told by a reader that oat flour will work. Please let me know your results 🙂
The coconut cream I used was not solid but a very thick cream. Please see video for reference!