Date-Sweetened Pumpkin Pie

Pumpkin pie is the perfect plant-based dessert: full of nutrition, easy to make, and delicious to eat. This sweet and creamy custard-like date-sweetened pie will satisfy your traditional pie expectations while not compromising your health! If looking for a pie crust, you can check out our no-refined-fat crust recipe which doubles for a gluten-free pie crust or the low-fat whole-wheat oil pie crust.

Steaming an orange-fleshed sweet potato until it is very tender gives additional sweetness to this pie for those who wish. Replace one-half cup of the pumpkin with one-half cup of steamed, mashed sweet potato.– baked ones are usually too dry and will affect the texture.



If you are using the oil-free, gluten-free crust, be sure and spray a spot of food release spray into the pie plate (not much at all) and spread it all around with your fingers to assure that the crust will come out easily.


Also with the oil-free crust recipe, be sure and cover the fluted edges of the pie for the first 20 minutes.



Date-Sweetened Pumpkin Pie

Servings: 8 (one 9 or 10" pie)
Prep Time: 15 minutes (minus crust)
Steaming Sweet Potato: 20 minutes
Cooking Time: 40-45 minutes


orange flesh sweet potato* cut into cubes and steam until  tender and soft, opt., see  Note below.


1 cup + 2 tbsp unsweetened almond milk or plant milk of your choice

3/4 cup Medjool dates (9 or 10) pitted and pressed down to measure

1/2 cup raw cashews

2 tbsp arrowroot powder

3 tbsp maple syrup

1 tsp cinnamon

1 tsp vanilla

1/2 tsp salt

1/2 tsp ginger powder

1/4 tsp nutmeg, opt.

any other spices that are special to your family


1/2 cup orange-flesh sweet potato*, opt. — this makes a sweeter pie

1 tsp agar powder

1 1/4 cups plain pumpkin puree

If omitting sweet potato, use one 15-oz. can of plain pumpkin


  1. Preheat oven to 350 degrees. At the same time place a heavy cookie sheet on a lower shelf of your oven so it can heat along with it. — this helps the bottom crust cook well.
  2. Make the pie crust of your choice and set aside.
  3. Combine milk, dates, nuts, starch and seasonings in the blender cup (if the dates are too dry, you can soak them in hot water for a minute then drain well).  Blend until completely smooth and creamy.
  4. Add the sweet potato and blend smooth before adding the pumpkin so it won’t aerate it.
  5. Add the pumpkin and agar, blending on low only until well mixed.
  6. Pour into your prepared crust for a 9 or 10-inch pie. — If using the oil-free crust, cover the fluted edges for the first 20 minutes, then remove and continuing baking.
  7. Place on the cookie sheet and bake at 350 degrees for approximately 40-45 minutesIt should not be jiggly however the center can still be soft to help prevent cracking; it will firm up as it cools.
  8. Once completely cooled, it should be covered then chilled in the refrigerator for several hours or overnight.
  9. Delicious with vegan vanilla ice cream or  whipped coconut cream.



*If you prefer not to bother with the sweet potato, just use one whole 15 oz. can of pumpkin for a pie that will still be delicious.