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Pumpkin Pie Filling

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6 to 8 (makes one 8-inch pie) 1x


  • 1/4 to 1/2 cup old-fashioned rolled oats (1/2 cup will result in a firmer filling)
  • 3/4 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 1/2 cups (packed) baked pumpkin
  • 1 1/4 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 prebaked Pecan-Date Pie Crust (see recipe above)


  1. Grind the rolled oats into flour with a blender and then transfer to a small bowl.
  2. Place the nondairy milk, dates, and vanilla into the blender, and set aside for at least 15 minutes (so the dates can soften).
  3. Preheat the oven to 375°F. Set aside your prebaked pie crust.
  4. Add the pumpkin to the blender with the milk, dates and vanilla, and blend until smooth.
  5. 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.)
  6. Pour the pie filling into the prebaked pie crust and smooth out evenly.
  7. 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.
  8. 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.


  • Serving Size: 1/8 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