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!
See below for a video on how to make this crust.
Pecan-Date Pie Crust
- Total Time: 35 mins
- Yield: 1 8" crust 1x
Ingredients
- 1¼ cups old-fashioned rolled oats
- 2 ½ ounces raw, unsalted pecans (about ½ cup)
- ½ teaspoon cinnamon
- 2 ½ ounces pitted dates (4 to 5 Medjool or 8 to 10 Deglet Noor), chopped
- 1 ½ tablespoons unsweetened nondairy milk
Instructions
- Place the oats, pecans, and cinnamon in a food prpcessor, and process until the texture resembles coarse flour.
- Add the dates, and process for about 1 minute, or until the mixture just begins to clump together. Add the milk and process until the mixture starts to ball up into dough (this will happen quickly).
- Form the dough into one big ball and place it on a large piece of parchment paper on top of a large cutting board or other flat surface. Press the ball flat with your hands and then place another large piece of parchment paper over the top.
- Preheat the oven to 375°F. Set aside an 8-inch pie pan.
- Use a rolling pin to roll out the dough into a circle that is about ⅛ inch thick. The circle should be slightly larger than the upper edge of the pie pan. (If your circle is irregularly shaped, just cut a piece of dough from another area and press it in.)
- Peel off the top piece of parchment paper and carefully invert the rolled-out crust onto the pie pan. Peel away the remaining piece of parchment paper. Gently ease the crust into the contours of the pan and lightly press into place.
- Trim away any hanging crust (don't wrap the crust over the edge of the pan since this will make it harder to cut after it's baked). You do not need to poke the crust with a knife.
- Place a piece of aluminum foil over the entire crust, loosely tucking under the corners. Place on a baking sheet and bake for 10 minutes, or until the edges are very lightly browned.
- Prep Time: 25 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: 1 recipe (8" pie crust)
- Calories: 1072
- Sugar: 52.6g
- Sodium: 3.6mg
- Fat: 59.1g
- Saturated Fat: 5.7g
- Carbohydrates: 131.9g
- Fiber: 22.5g
- Protein: 21.2g
- Cholesterol: 0
Pumpkin Pie Filling
- Total Time: 1 hour
- Yield: 6 to 8 (makes one 8-inch pie) 1x
Ingredients
- ¼ to ½ cup old-fashioned rolled oats (½ cup will result in a firmer filling)
- ¾ cup unsweetened nondairy milk
- 4 ounces pitted dates (7 to 8 Medjool or 14 to 16 Deglet Noor), chopped
- 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
- 1 can (15 ounces) 100% cooked pumpkin (not "pumpkin pie mix") or 1 ½ cups (packed) baked pumpkin
- 1 ¼ teaspoons cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 prebaked Pecan-Date Pie Crust (see recipe above)
Instructions
- Grind the rolled oats into flour with a blender and then transfer to a small bowl.
- Place the nondairy milk, dates, and vanilla into the blender, and set aside for at least 15 minutes (so the dates can soften).
- Preheat the oven to 375°F. Set aside your prebaked pie crust.
- Add the pumpkin to the blender with the milk, dates and vanilla, and blend until smooth.
- Add the oat flour, cinnamon, ginger, and cloves to the blender mixture, and blend until smooth, scraping down the sides a couple times. (This will be thick, so use your blender's tamper if it has one, or you can also use a food processor.)
- Pour the pie filling into the prebaked pie crust and smooth out evenly.
- Wrap a few 3-inch-wide strips of aluminum foil around the edge of the pie crust (keeping the edges of the foil from touching the filling) to prevent the crust from overbrowning.
- Bake for 25 to 30 minutes, or until the crust is a medium brown. Remove the pie from the oven and remove the foil strips. Cool completely before slicing.
- Prep Time: 30 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: ⅛ recipe (1 slice with crust)
- Calories: 159
- Sugar: 13.5g
- Sodium: 21mg
- Fat: 5.6g
- Saturated Fat: 0.6g
- Carbohydrates: 26.2g
- Fiber: 4.1g
- Protein: 3.4g
- Cholesterol: 0
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.
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.
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.
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.
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.
Above: If you'd like to add a little something extra, use a rotary cheese grater to grate some walnuts or pecans on top.
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!
Hi, for the crust, you can substitute with a flour you normally use. The crust will be a little finer, but that's ok. The oats in the filling act as a thickener, so you could use another type of flour or use some arrowroot powder to thicken it (maybe 2-3 tablespoons). 🙂
I use quinoa flakes as an oatmeal substitute.
I've got to try that sometime. 🙂
Could a different nut be used for the crust? My husband won't touch them! Just a personal preference of his 🙂
Sure, walnuts would be the best substitution.
This recipe sounds amazing; thank you, Cathy! Have a wonderful Thanksgiving!
Thank you Sharon! 😉 You too!
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!
Is there any particular reason you aren't adding the pumpkin and other ingredients to the blender as well? Just curious. Thanks!
Hi Shelly, it's rather thick so thought an electric hand beater would work better; but give it a try, or a food processer could work too.
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
Welcome Jen! 🙂
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.
This looks delicious! I'm so inspired by a traditional food being made without sugar, white flour and saturated fat. Definitely making this.
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." 🙂
This sounds amazing. I have some freshly roasted pumpkin so am certainly going to try this!!
Cathy, you always deliver such tasty recipes!! Looking forward to making this 😉
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.
Yes, totally fine. If you're using Deglet Noor, use about 2 for every 1 Medjool. 🙂
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
Thanks Lani! 🙂
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!
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
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.
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.
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!
Thanks Michelle! 😉 A wonderful Thanksgiving to you, too! Cathy
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!
Aww, Tom! 😉 Thank you so much for your kind words and feedback.
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!!
The trial pie, he he. 🙂 So glad your husband liked it!
Really loved the video! It is so helpful to see how you do it. The old "a picture is worth a thousand words!"
Thank you Kathy! 😉
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
Thanks so much, Chuck! 😉
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!
Hi Chris, a Happy Thanksgiving to you and Tom! 🙂
If I have a no bake filling, is the crust cooked enough after 10 minutes?
Thanks!
Tracy
Hi Tracy, I think it would need a bit longer, maybe 10 with the foil covering and 5 or 10 without it (keep an eye on the edges toward the end). 🙂
Thanks Cathy!
Happy Thanksgiving 🙂
Tracy
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! 🙂
Thanks Wendy! I think I have a lot to learn about dates. 🙂 Have a great Thanksgiving!
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?
Hi, Tracy asked this same question above; see my response. 🙂
Thanks!
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!
Great! Thanks for the comment, Tamika! 😉
I am making this right now....so far so good. The crust is to-die-for crust! The video helped immensely!
I'm so glad! Thanks Cindy! 😉
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!
Hi Amber, I would think so, still grind them. 🙂
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 🙂
Great to hear that, Margarita! Thank you! 😉
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!
Thanks Sheila! 🙂 I agree, tastes better the longer it sits. 🙂
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 🙂
This was our pumpkin pie recipe! Really good! Thanks! I'm keeping this one in my binder!
Great! Thanks Nancy. 🙂
This pie is SO FREAKIN' GOOD. Yum galore 😀 Thank you for your culinary ingenuity 🙂
Aw, thank you so much! 🙂 I saw your FB post the other day with your "traveling pie" all ready to go! Yay! 😉
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!
Hi Stacey, yes the same measurements. Sure, nuts are pretty interchangeable. 🙂
Wonderful pumpkin pie. Love the crust, not too sweet and the filling is perfect. Thank you for this whole food recipe.
We had this pie for Thanksgiving. Great no oil gluten free dessert.
Thanks!
Made this at Thanksgiving and making it again today! Highly recommend.
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. 🙂
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.
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.
Peter, this is a bit off topic, but coronary artery disease is completely reversible. Watch the film 'Forks Over Knives', and if you find it of value, follow up by reading the book "The China Study'. best of luck to you.
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. 🙂
Hi Tracy, not sure but I think it might be fine; cook it first. Thanks! 😉
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?
Hi Amanda, not sure but maybe make it again with oat flour (store-bought if you like) and see if that changes it. Or maybe your spices were bitter for some reason, maybe old?
Thank you, I'll try that.
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.
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
Thanks Cheri! 😉 What is a Bosch??
Do you think raisins could replace the dates?
I don't think so; they're not as sweet and are a bit tart.
Can you make the pie crust without nuts or will it not work? Trying to keep it very low in fat.
I would just make the pumpkin pie squares recipe then, and use a pie dish. 🙂
Hi Cathy, great recipe! How far in advance can I make this pie? Can I make it and leave it in the refrigerator for 2 days? Thank you, Shayda
I've only made it one day ahead, so not sure. The crust might get a little soft, but the filling will probably be fine (might get a bit wet on top). 🙂
Thank you again for this recipe. I made it today for tomorrow and of course, I had to try it to make sure it was palatable! 😉 I used almonds instead of pecans as my DIL loves pumpkin pie but not pecans. It is delicous! I will use the crust for other pies in the future! Happy Thanksgiving!
I made it too! 🙂 Good to know almonds work as well. Thanks Linda!
Thanks Cathy! Yesterday I used your pumpkin pie filling but used rice flour instead of oat and added orange zest. Very delicious.