Pumpkin Pie Filling
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
  • 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
  • ⅛ teaspoon ground clove
  • 1 can (15 ounces) cooked pumpkin (not "pumpkin pie mix"), or 1¾ cups
  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 Vanilla or Lemon Frosting.
Recipe by Straight Up Food at http://www.straightupfood.com/blog/2013/11/22/pumpkin-pie/