Pumpkin Pie
Serves: 6-8
Preparation Time: 20-30 minutes
Cooking Time: 1 hour
This Whole-Food, Plant-Based Pumpkin Pie has everything you love about the classic!
Fall in love with the cozy spices, the creamy filling, and the perfect sweetness. Love it even more knowing that it’s made entirely from nourishing, real ingredients. No dairy, no oil, no refined sugar… just whole-food goodness in every bite. The soft, naturally sweet date-oat crust pairs beautifully with the smooth pumpkin filling, creating a dessert that’s comforting, flavorful, and surprisingly simple to make.
Crust Ingredients
1½ cups gluten-free Rolled Oats or Oat Flour
8 Medjool dates, pitted
1-2 tbsp warm Water (as needed)
½ tsp Vanilla Bean Powder
¼ tsp Nutmeg
Filling Ingredients
12 Medjool Dates, pitted and diced (about 1¼ cups diced)
1 (15-oz) can Pumpkin Purée
¾ cup Water (for soaking dates)
½ cup unsweetened Applesauce
½ cup unsweetened, unflavored Cashew Milk
1½ cups gluten-free Oat Flour
½ tsp Vanilla Bean Powder (or 1 tsp Vanilla Extract)
2 tsp Cinnamon
½ tsp Nutmeg
⅛ tsp ground Cloves
½ tsp Ginger
Topping Ingredients
¼ cup Aquafaba, no salt
1 tbsp pure Maple Syrup
1 tsp Vanilla Bean Extract
1 tsp Arrowroot Starch
Crust Directions
Place pitted dates in a bowl and cover with hot water for 10 minutes to soften them. After 10 minutes, drain well.
Add rolled oats to a blender and blend into oat flour.
In a food processor, add oat flour, dates, vanilla bean powder and nutmeg. Pulse until the mixture looks crumbly but not sticky. If you need to adjust the texture, you can add 1 tablespoon of warm water and pulse again. Continue to do this until the crust dough sticks together when pressed but is not wet.
Press crust mixture evenly into a 9-inch pie dish usingeither your fingers, a Flat-bottom glass or a Silicone spatula. Make sure to push up the sides.
Bake at 350°F for 8–10 minutes to set the crust before adding filling.
Let cool slightly before adding pumpkin filling.
Filling Directions
Place diced Medjool dates in a bowl with ¾ cup hot water for 15 minutes to soften.
Preheat the oven to 375°F.
Add the softened dates, water, applesauce, and cashew milk to a blender and blend until smooth (1–2 minutes).
In a large mixing bowl, whisk together the oat flour, vanilla bean powder, cinnamon, nutmeg, cloves, and ginger (or pumpkin pie spice if you’re not making it yourself).
Pour the blended date mixture into the dry bowl and add the entire can of pumpkin purée.
Stir with a spoon until the batter is fully mixed and smooth. If you find that the batter is grainy and you want it creamier, you can use a hand mixer or Nutribullet to blend further.
Pour filling into your pre-baked pie crust.
Bake at 375°F for 40-50 minutes. The pie is done when the top looks dry, light cracks appea, and it feels set in the center.
Let cool at least 15–20 minutes before slicing.
For the best texture, cool for 1 hour.
Place your mixing bowl and beaters in the refrigerator for 10–15 minutes. Cold equipment = better whip.
In the chilled mixing bowl, add aquafaba, maple syrup, vanilla extract, and arrowroot starch
Using an electric mixer, beat on medium to high speed until the mixture becomes foamy (about 1 minute).
Increase to high speed and whip for 6 minutes to create “peaks”. Peaks stand up firmly when you lift the beaters. The whip should look glossy and cloud-like (arrowroot will help these peaks stay firm and stable).
Place a heaping tablespoon on top of the pie and serve.
NOTES:
For an even thicker, scoopable while, refrigerate for 20-30 minutes before serving. It will continue to firm slightly as it chills.
Refrigerate leftovers in a sealed container for up to 2 days.
If the whipped topping deflates slightly, give it a quick whisk. It will fluff right back up.
Topping Directions
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