Date-Sweetened Pumpkin Pie
User Reviews
4.6
Date-Sweetened Pumpkin Pie
Description
The Date-Sweetened Pumpkin Pie begins with a blend of canned pumpkin puree, pitted Medjool dates, maple syrup, coconut cream, arrowroot starch, pumpkin pie spice, and salt. These ingredients are pureed together until smooth, ensuring no chunks of date remain. The filling is poured into an unbaked 9-inch pie crust and baked at 350°F until the top is set and slightly darkened, and the crust becomes golden. Cooling at room temperature followed by chilling in the refrigerator helps the custard firm to the right consistency. The use of coconut cream adds richness and the pumpkin pie spice blends cinnamon, nutmeg, and other seasonings giving a signature autumn flavor.
This pie offers a natural sweetness from dates and maple syrup without refined sugar, appealing to those seeking alternatives. Its texture is creamy and thick, making it suitable as a traditional pumpkin pie substitute. Serve chilled as a dessert for fall gatherings or holiday meals, slicing it into eight servings.
Notes indicate the pie stores well in the refrigerator when tightly covered for up to five days. The recipe suggests alternatives for the pie crust such as oat flour or almond flour versions and mentions an older variation using almonds and maple syrup for the filling. Those avoiding coconut can explore the alternate recipe. Chilling overnight improves flavor melding and texture for easier slicing.
Ingredients
- 1 (9-inch) pie crust unbaked
- 1 (15 oz) can pumpkin puree
- ¾ cup Medjool dates , pitted (about 6 oz by weight)
- ¼ cup pure maple syrup
- ¼ cup coconut cream (the solid part in a can of chilled coconut milk)
- 3 tablespoons arrowroot starch (or cornstarch or tapioca)
- 1 ¾ teaspoon pumpkin pie spice
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350ºF and have a 9-inch unbaked pie crust ready to be filled.
- Add all of the filling ingredients into a high-speed blender and blend until smooth. Stop and scrape down the sides, as needed, until you can no longer see any pieces of dates in the mixture.
- Pour the filling directly into the unbaked pie crust, and smooth the top with a spatula. Bake for 45 to 50 minutes, until the top is darker and has set, and the crust is golden.
- Let the pie cool at room temperature for up to an hour, then transfer it to the fridge to chill for at least 2 more hours before serving. (You can also make this the night before and let it chill overnight.)
- Store leftovers in the fridge for up to 5 days, keeping it tightly covered.
Notes
- The pie should chill for at least 2 hours or overnight to set properly before serving.
- Store leftovers tightly covered in the refrigerator for up to 5 days.
- For a coconut-free version, consider the alternate vegan pumpkin pie recipe using cashews as a thickener.
- If desired, substitute the pie crust with oat flour or almond flour crust recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Sodium | 75mg | 3% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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