- Pie Filling:
- 8 ounces pitted dates (10 to 12 Medjool or 20 to 24 Deglet Noor)
- 8 ounces raw, unsalted cashews (about 2 cups)
- 1 14-ounce can coconut milk (regular, not “lite”; see step 3)
- 1 cup canned pumpkin puree (home-cooked; see Notes)
- 2½ teaspoons pumpkin pie spice
- 1½ teaspoons vanilla extract
- 3 tablespoons lemon juice
- Pecan-Date Pie Crust:
- 1¼ cups old-fashioned rolled oats
- 2½ ounces raw, unsalted pecans (about ½ cup)
- ½ teaspoon cinnamon
- 2½ ounces pitted dates (4 to 5 Medjool or 8 to 10 Deglet Noor)
- 1½ tablespoons unsweetened nondairy milk
- To start the pie filling, place the pitted dates and cashews into a bowl and cover with hot water. Set aside for at least 30 minutes.
- Now we’ll make the pie crust (while the dates and cashews soak). Place the oats, pecans, and cinnamon into a food processor, 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 clump together into dough (this will happen quickly). Press the dough evenly into a standard pie pan (bottom and sides; see photo below) with your fingers. Place in the freezer while you finish the filling.
- To ready the 1 cup of coconut milk, open the can and spoon the thicker portion into a 1 cup measuring cup, and then fill it until full with the less solid coconut milk.
- Drain the water off of the dates and cashews, and discard. Place the dates and cashews into the food processor (or blender if you prefer; I’m already using the food processor for the crust, so will use it). Add the 1 cup of coconut milk from step 3, pumpkin puree, pumpkin pie spice, vanilla, and lemon juice. Blend until very smooth (1 to 2 minutes).
- Scrape the filling into the pie crust, and smooth evenly, creating a design on the top if you wish (see photo below). Place into the freezer for 3 to 4 hours until nice and firm.
- Serve in slices straight from the freezer (for a firmer, more ice-cream-like texture), or transfer to the fridge and cover until ready to serve; this will result in a softer, creamier filling. The longer it sits out, the creamier it will be). See Notes below for topping ideas.
Shape: You can also make this pie in a springform cheesecake pan (only pressing the crust into the bottom and a little up the sides). For individual servings, you can use small tart, dessert, or soufflé dishes, as well as a muffin tin with paper liners.
Sweetness: This is a pretty sweet pie, so if you like your desserts less sweet, feel free to use 2 to 4 fewer Medjool dates.
Homemade pumpkin puree: If you want to make your own pumpkin puree, Google how to do this, as after cooking you need to drain off any excess liquid.
Cutting the pie: For a cleaner cut on your pie, run your chef’s knife under hot water until the blade is hot. Dry the blade then slice the pie.
Topping: Since this pie is so decadent already, I don’t think it needs a topping, but if you want one, see my Vanilla Frosting recipe. You can also add some chopped or grated nuts on top as a garnish.
Traveling: If you are making this ahead and taking it with you, I suggest leaving it in the freezer until you leave, and then once you arrive, place it in the refrigerator. When ready to serve, take it out and slice it; eat it on the cool side like this, or let sit for 15 minutes to soften a bit.
- Serving Size: 1/12 recipe (a slice with crust)
- Calories: 283
- Sugar: 19.3g
- Sodium: 9.7mg
- Fat: 15.7g
- Saturated Fat: 3.2g
- Carbohydrates: 34g
- Fiber: 4.3g
- Protein: 6.1g
- Cholesterol: 0