Pumpkin Pie

It’s time for some good ol’ pumpkin pie! Serve this at any holiday table, and people will ask for more. The filling is sweetened with dates and thickened with a bit of oat flour. The pecan-date crust is like a sweet, crumbly cookie. Grab a fork and dig in!

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Pecan-Date Pie Crust

See below for a video on how to make this crust.

Ingredients
1¼ cups rolled oats
½ cup pecan halves (2 ounces)
½ teaspoon cinnamon
5 Medjool dates (2½ ounces)
1½ tablespoons non-dairy milk

Instructions
1. Preheat oven to 375 degrees with rack in the middle position. Place the oats, pecans and cinnamon in a food processor and blend until ground, about 30 to 40 seconds. This should be pretty finely ground but don’t worry if it’s not as fine as packaged flour. A little texture is okay (see photos below).

2. Add the chopped dates and blend for about 1 minute, until the mixture starts to clump slightly. Add the non-dairy milk, and blend until the mixture balls up like dough (this will happen quickly).

3. You could press the dough into the pie pan with your fingers, which may take a little longer, or you can roll it out with a rolling pin. I like to roll it out: place the dough on a flat surface (you do not need to chill it). I like to use a flexible cutting board for this because it makes it easier to transfer the rolled out crust to the pie pan. You can also use a big piece of parchment paper under the dough. You don’t really need to flour the surface before rolling out the dough, but you can if you like.

4. Place the ball of dough into the center of the cutting board and roll out from the center, turning the board each time to roll away from you. Roll out until the dough is about an eighth of an inch thick, pretty much as thin as you can get it without it breaking and making it difficult to handle. Roll out into a circle that is slightly bigger that the pie pan (to account for the sloped edges of the pan). You can also place a piece of parchment paper on top of the dough while you’re rolling it out. If the circle is irregular, just borrow a piece from another area and press it in. This dough is pretty forgiving and you can easily add patches as needed.

5. After rolling out the dough. turn the rolled out crust over and gently place it over a standard size pie pan (not a deep dish), peeling off the parchment paper or flexible cutting board (that was under the dough); a tapered spatula can also be helpful in easing the dough off the cutting board. Ease the crust into the contours of the pie pan gently. Lightly press it into place. Trim any edges, and do a decorative edge if you like; just don’t wrap the crust over the edge since this will make it harder to cut after it’s cooked. You do not need to poke it with a knife or weight it down.

6. Place the pie pan on a metal cookie sheet or pizza pan (this helps the bottom of the crust cook better), and then place a piece of aluminum foil over the entire crust, just slightly tucking down the corners. Bake for 10 minutes. Remove and set aside to cool.

To see a video of me making the Pecan-date Pie Crust, click below:

Pumpkin Pie Filling

Ingredients
8 Medjool dates (4 ounces), pitted and chopped
¾ cup non-dairy milk
1 teaspoon vanilla extract
¼ cup rolled oats, ground into flour (or ¼ cup flour)
1¼ teaspoon cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon ground clove
1 can (15 ounces) cooked pumpkin (not “pumpkin pie mix”), or 1¾ cups

Instructions
1. Lower heat of oven to 350 degrees. Place the dates, the non-dairy milk, and the vanilla extract into a blender. Let sit for 15 to 20 minutes, to allow the dates to soften.

2. In a medium-large mixing bowl, add the oat flour, cinnamon, nutmeg, and clove and mix with a fork. Add the pumpkin.

3. Blend the dates, non-dairy milk and vanilla on high speed until smooth. Add this to the bowl of pumpkin and spices. Using an electric beater, blend until smooth. Scrape into the pre-baked pie crust and smooth out evenly.

4. Using the foil from baking the pie crust, create a few 2-inch strips and gently wrap them around the top edge of the pie (so that the crust does not get overcooked or burnt, see photo below). Place back on the baking sheet that you used to cook the crust. Cook for 20 minutes. Remove from the oven and remove the foil. Return to the oven and cook for another 10 minutes, until the edges are lightly browned.

5. Remove and cool. Pumpkin pie benefits from a long rest period before eating; I recommend making it the night before you’re serving it. By morning it should be set up nicely. If you need to serve it the same day, make it at least 3 hours before you’ll be serving it, otherwise it may be too pudding-like. Putting it in the refrigerator also helps to speed up firming. Serve as is or with a light dusting of grated nuts (see below). If you’d like to add a topping, try some Nutty Frosting (at the end of the Pumpkin Pie Squares recipe).

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Above: Gently press the crust dough into the pan, pressing it up as far as you like and keeping the edge plain (as in the photo) or adding a decorative touch with the back of a fork or with your fingers.

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Above: The uncooked crust is more like clay than stretchy dough, and is very easy to roll out and work with. If you have a gap in the dough while rolling, cut a piece from another area to press into the edges of the gap. It will seam together nicely. The dough should be rolled out thinly, as shown above.

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Above: Protect the crust edges by gently adding a foil rim to the pie before baking. Setting it on a baking sheet helps the crust cook better.

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Above: The baked pie. To create the pattern on the top, use a cake frosting spatula or similar broad knife, and hold it at the outer edge of the pie (in one place) while turning the pie pan. If you mess up, just start over.

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Above: The baked pie, showing the thickness of the crust. The filling sets up nicely: not to thick or gelatinous, and not pudding-like, either.

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Above: If you’d like to add a little something extra, use a rotary cheese grater to grate some walnuts or pecans on top.

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Comments

  1. My daughter is seriously allergic to oats; can you recommend a substitution for the oat flour? I’d love to try making this, if I can take out the oats!

  2. Could a different nut be used for the crust? My husband won’t touch them! Just a personal preference of his :)

  3. This is right up my alley! First time stopping by so, hello!! looking fwd to all your recipes =) come over to my blog and say hello when you get a chance =)

    Jen

  4. This recipe sounds amazing; thank you, Cathy! Have a wonderful Thanksgiving!

  5. That looks amazing! I love the use of rolled oats in the crust and the filling – oats have such a nice flavor and a touch of natural sweetness. Thanks!

  6. Is there any particular reason you aren’t adding the pumpkin and other ingredients to the blender as well? Just curious. Thanks!

  7. Great looking recipe – I am definitely going to try this. Did you try just patting the crust into the pie pan – looks like it might like to fall apart or be sticky when you roll it out. Thanks!

    • I thought about it but thought it would take too long and not be even. But you could certainly do that. It’s not so much sticky but oily from the pecans. If you use parchment paper, it peels off easily after rolling.

  8. This sounds amazing. I have some freshly roasted pumpkin so am certainly going to try this!!

  9. This looks delicious! I’m so inspired by a traditional food being made without sugar, white flour and saturated fat. Definitely making this.

  10. I need to know if 1 can (15 ounces) cooked pumpkin (not “pumpkin pie mix”), means not the Libby’s pumpkin in the can, or if the Pumpkin by Libby is okay

    • I just searched Libby’s in the can, and on the front it will either say “100% pure pumpkin” (which is what you want) or “pumpkin pie mix.” :)

  11. Cathy, you always deliver such tasty recipes!! Looking forward to making this ;)

  12. Can I use regular dates instead of Medjool? I only have 8 Medjool dates on hand and nowhere close to get them. I want to make this for Thanksgiving.

  13. Cathy,

    This looks great and your pictures are gorgeous! It’s important to have delicious crossover recipes on the plant-based trail, and sometimes the SOS version of traditional treats is too much to ask of plant-based newbies or other unsuspecting guests at the Thanksgiving table. This looks like it just might appeal to everybody. Thanks!

    Lani

  14. I made this yesterday and the recipe worked perfectly. I brought it over to my non-vegan friend’s house and it was a big success. It’s so yummy, perfectly sweetened and the crust is delicious. My friend has a lot of food sensitivities but this didn’t give her any of the regular effects she gets from eating gluten and sugar. I gave her two big pieces to take home with her. She was in heaven.

    I will be making this again for Thanksgiving for sure. I’m excited to have this recipe. Do you think I could use this crust for other pies? I wonder if it would work for an apple pie? Or how can you make a vegan, no oil, no sugar pecan pie? Mmmm.

    • Hi, thank you for the feedback, that’s great to hear! :) Yes, you can use that crust with any other pie, even apple (I’d still do a little prebake though). Mmm, maybe a pecan pie made with dates instead of brown sugar/maple syrup/molasses. Yum!

  15. KM Elizabeth says:

    Hello Cathy,

    Just found your pumpkin pie recipe posted and have to say this sounds like the best one I’ve seen so far. I will need a couple ingredients and then look forward to making. Thank you so much for generously posting this. Looking forward to checking out all recipes and information you have to share. Happy Holiday’s !
    KM Elizabeth

  16. How far in advance can I make it? Will it be okay in the refrigerator for 3 days or shoul I wait?

    • Hi Elspeth, I wouldn’t make the whole pie 3 days before (crust will get too soft), but you could make up the crust dough and blend the filling ingredients 3 days before, then put it all together the day before.

  17. Danielle Larson says:

    Sadly, I can’t eat dates. Is there any other way to make the pie filling without the dates?

    • Hi Danielle, you can use the sweetener you usually use, just look online to see the ratio of sweetener (the one you’re using) to pumpkin for one pie, and gauge it from there. :) Email/comment me again if you still have questions.

  18. I love how beautiful the pecan crust looked pressed into the pan. It’s an art form in practice getting it so nice and even. Have a great Thanksgiving Cathy!

  19. Cathy I am just impressed with the level of flexibility and knowledge you have with plant based cooking. Your responses are so clear and confident. You are so skillful in that kitchen. Just feeling so much appreciation for all you do for us and your skillfulness. WELL DONE!

  20. I made this as a “trial” pie on Sunday to see if hubby would approve. He loved it! I have official permission to make this instead of my traditional one. And I even bought eggs for his “must have” traditional pumpkin pie. Guess the eggs can head off to college with my son, who still eats eggs. As the trial pie is almost gone, I will make a 2nd for Thanksgiving. Great recipe!!

  21. Really loved the video! It is so helpful to see how you do it. The old “a picture is worth a thousand words!”

  22. Cathy, I wouldn’t have known that this was your first cooking video. Great job. You have a nice, easy manner and a warm personality that comes across well on camera. So keep up the good work… and of course your luscious recipes. ~ Chuck

  23. Chris Wallace says:

    Hi Cathy! Thanks for the video…. I like your retro kitchen. I made this crust already but patted it into the pie dish instead of rolling it…. which didn’t make it as pretty as yours. Next time I’ll do it right. Also, I over baked it but Tom likes it anyway. Happy Thanksgiving!

  24. If I have a no bake filling, is the crust cooked enough after 10 minutes?
    Thanks!
    Tracy

  25. Cathy–Just watched the video. I cannot wait to make this much less fatty crust! But I had to laugh. I’ve been to Israel. The dates that we eat are dried. I smuggled fresh dates into the US two years ago. They aren’t the same thing! :)

  26. I have this pie in the oven right now, for tomorrow’s meal. Last year I made a delicious pie, but the crust was horrible. Last year was my first year gluten free (I was always a great baker with gluten…) there is a learning curve to this for sure.
    I like that use the dates instead of the fancy named sugars. I am having such a hard time following recipes that are “healthy” because they use all sorts of stuff I have never heard of!
    Ground oats have replaced almost all of the gf flours for me, so I look forward to trying this pie tomorrow!

  27. I made this pumpkin pie recipe and loved it! I want to try the crust with a no-bake pie filling. Do you recommend baking the crust as the same time or for longer, since the crust won’t go back in the oven with my no-bake pie filling?

  28. I am making this right now….so far so good. The crust is to-die-for crust! The video helped immensely!

  29. Is it possible to use steel cut oats instead of the rolled oats? Cant wait to make this awesome looking recipe, perfect for upcoming christmas :) Thank you for sharing!

  30. I made this today and the filling was so delicious I licked my fingers all the way to the dishwasher….. I just could not wait for it to harden before I ate it…. OMG!!!! I love pumpkin and this recipe is a winner. I love the pudding consistency of the filling when warm and the crust is yummy too

    I added some raisins because my husband loves the sweetness….He is about to try it

    Cathy…..Thank you so much for your wonderful recipes

    Give us many more :)

  31. My husband made this for Thanksgiving and we loved it! It will be my go to recipe for pumpkin pie in the future. Strangely, it tasted good after 24 hours but even better after 48. Loved the creamy filling and the texture of the crust. 5 stars!

  32. Wow Looks delicious and your video tutorial really it made it easy to follow this recipe, very detailed thank you! Cathy will you be doing any recipes for Christmas? I really hope so :-)

  33. Nancy Ackley says:

    This was our pumpkin pie recipe! Really good! Thanks! I’m keeping this one in my binder!

  34. This pie is SO FREAKIN’ GOOD. Yum galore :D Thank you for your culinary ingenuity :)

  35. I’m not a fan of walnuts or pecans–would another nut such as almonds or cashews work in the crust?

    Also, I saw your blueberry muffin recipe on the FOK website–looks great! Quick question about that one–I have oat flour and millet flour (no need to grind) would the amount of flour be the same as the pre-ground amount?

    Thanks!

  36. Wonderful pumpkin pie. Love the crust, not too sweet and the filling is perfect. Thank you for this whole food recipe.

  37. We had this pie for Thanksgiving. Great no oil gluten free dessert.
    Thanks!

  38. Made this at Thanksgiving and making it again today! Highly recommend.

  39. I have made this twice already, and everyone just loves it. Thanks for the great recipe!! Did anyone else find they had to double the crust recipe to make it fit the pie plate? I use a 10″ plate. Maybe im not rollling it thin enough?

    • Hi, the dough is enough for a standard/8-inch pie pan, but if you want to add a quarter more of all ingredients to the recipe that may do the trick. :)

  40. I made the pie, and it received rave reviews. I rolled out the crust between 2 sheets of wax paper, and it was easy. Very nice, and thanks. I think the filling would be nice too, without the crust; just baked in a ramekin in a water bath.

  41. Hi Cathy,

    I’m a WFPB guy who needs to avoid nuts due to existing coronary artery disease. Would the crust be wrecked by leaving out the nuts? Is there a lower fat alternative one could substitute? Thanks and love your site. Peter.

  42. This looks wonderful. Would it freeze well? Would I fully cook before freezing and thaw before baking? Thanks. We’ve loved all of your recipes we’ve tried. :)

  43. I made this pie last night, the crust came out beautiful and had a nice taste; however, the filling had a bitter taste. I’m not sure if this is possibly from the canned pumpkin. I followed the recipe, the only exception: I used all-purpose flour instead of oats, since my food processor won’t get the oats to a flour consistency. Do you have any thoughts on what may have given the bitter taste?

  44. Jim McGuire says:

    I made the Pumpkin Pie today and Flo really liked it. I used a 9 inch dish and I can see the proportions would be better in an 8 inch dish. Thanks for all the delicious recipes.

  45. Cathy, you are just what I have been looking for. I love your recipes and videos. I am 67 years old and have been trying to go clean and responsible with food for 20 years. I finally hired an instructor from Whole Foods to be my coach. We are doing well and my husband and I are feeling better, sleeping better and just overall feel like we have elevated our lifestyle by clinging to natural foods. I have so much empathy for all those who still suffer with processed and harmful food habits. It is a huge lifestyle change but it’s like anything else, once you’re in you can’t imagine any other way of living.
    We tried for years to eat on both sides of the fence and it just doesn’t work.
    Thank you so much again for sharing and making your passion so useful to so many. It feels like Christmas every time I open your blog and learn something new and useful.
    Lots of love and keep the great ideas coming.
    p.s. Looking for a great bread recipe that is safe nutritionally for my new Bosch. Any ideas?
    Cheri

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