Filling:
1 1/2 cans pumpkin puree
1 tsp vanilla extract
3 Tbs cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/8 tsp cloves
You have a couple choices for how you’d like to sweeten your pie. Use whatever you have on hand! 🙂 Each one is listed below.
Sweetener options:
3 Tbs honey
3 Tbs pure maple syrup (This is the real deal maple syrup! None of that fake Aunt Jemima or Eggo brand junk ;))
3 Tbs stevia (This is for those who want to keep this filling sugar free!)
3 Tbs agave nectar (This has a lower glycemic index level than honey, making it more healthy :))
Crust:
6 oz pitted dates, chopped
8 oz chopped walnuts or pecans
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine the dates and nuts in a food processor and pulse until it is a fine consistency. I like to add 1 tsp of cinnamon here but that is optional.
3. Pour the mixture into a 8″ or 9” pie pan and press down with your fingers to form the crust. The pan does not need to be sprayed with pan spray due to the oil in the nuts.
4. In the same food processor, add all of your filling ingredients plus your sweetener of choice. Pulse until well blended. (This is the time for the taste test! Make sure your filling is to your desired sweetness. If you want more, add more!)
5. Pour the filling over your crust and spread out evenly with a spatula.
6. Bake the pie for 30 minutes. Cool after baking, cover with foil, and keep refrigerated.
7. For a “whip cream”, mix together 2 Tbs of plain Greek yogurt with 1/2 tsp pure vanilla extract & a little Stevia. This is enough for 1 or 2 servings, increase the quantity if you want to decorate the whole pie.
8. Enjoy!
*Note: This pie might not scoop out into perfect little pie shapes like the traditional pumpkin pie. That is due to the lack of eggs and condensed milk. If you want nice looking slices, make sure it has been well chilled overnight or keep it in the freezer. It still tastes just as good as the traditional calorie loaded pies! 🙂
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