This pie has a lovely texture. It is a deliciously healthy dessert sweetened with dates (a good source of fiber, antioxidants, minerals and vitamins) and maple syrup.
Don’t give up delicious for healthy when you can have them both!
My favorite thing is ice cream with pumpkin pie, although whipped coconut cream is a close second! I made this ice cream as it is hard to find ones in the store that do not have coconut oil (which is more saturated than lard!).
Pumpkin Pie – Date Sweetened
Yield: One 9-inch pie
Prep Time: 15-20 minutes - filling only
Cook Time: 35 minutes
Ingredients:
1 cup almond milk (or milk of choice) — for a richer flavor and texture, you can replace 1/2 cup with coconut milk; however, it is delicious just like it is.
3/4 cup soft medjool dates, pressed to measure
1/2 cup cashews
1 tsp vanilla
1 tsp cinnamon*
1/2 tsp ginger*
1/2 tsp salt
1 tbsp organic cornstarch
1/2 cup almond milk
2 tsp agar powder — level off top of measuring spoon for accuracy.
1 15-oz can of pumpkin puree
1/3 cup maple syrup
Instructions:
- Prepare the crust of your choice. For a gluten-free, fat free option we have an almond crust or this whole-wheat, low fat option, or you may opt to buy a ready-made one.
- Preheat your oven to 400 degrees. Arrange your shelves so the bottom one is available for your pie to cook on. This will insure the crust under the filling is done when the pie is.
- Combine the first 8 ingredients in your blender cup and blend until dates and nuts are completely smooth and creamy, don’t settle for less.
- In a 2-cup glass measuring cup dissolve the agar in the 1/2 cup almond milk. Put it in the microwave and bring to a full boil. Stir well. Bring it to a boil again and stir well again — do all this very carefully. The 2-cup measure is so it won’t boil over or you will lose some thickener. You can see in some microwaves better than others.
- Add the milk-agar mixture to your blender cup ingredients (use a spatula to get it all and clean down the sides of your blender jar). Include the pumpkin and maple syrup, blending on a low speed until it is all well mixed.
- Pour the filling into your crust, bringing it right up to the fluted edges, and smooth out the top. You may want to cover the edges with foil or pie crust protectors, especially if you are making the almond gluten-free crust which tends to brown more quickly.
- Bake for 10 minutes then turn the oven to 325 degrees for 25 minutes.
- Remove from the oven and cool completely. Cover without touching the filling, refrigerate and chill well before serving.
Notes:
*These could be replaced with 1 1/2 – 2 tsp pumpkin pie spice.
