Whole Foods Pumpkin Pie
There is nothing quite like the smell of pumpkin pie baking in the oven. That sweet and comforting fumes that magically dance their way around your kitchen and fill the rooms throughout the house. Mmmmm. That sweet cinnamon and spicy nutmeg smell can warm up a room in just minutes. Nothing tastes (or smells) more like fall than pumpkin pie.
This pumpkin pie is not like any pumpkin pie, it’s made from only whole foods ingredients; meaning there is no processed ingredients, no refined flours or sugars. It’s also made entirely from plant-based ingredients; so no butter, eggs, or dairy.
This pie is so healthy, you could eat it for breakfast! I mean, it’s essentially all the same ingredients as my pumpkin pie oatmeal bowl— just prepared in a different fashion. So go ahead, if you must have pie for breakfast– make it this one!
A few notes:
- There is an option to use 1/2 – 3/4 cups of dates in the filling. I find both options are really lovely. The 3/4 cup is very rich, but also very taste. For a more mildly sweet pie, use the 1/2 cup.
- You can also swap in pumpkin pie spices for the spices I recommend. Start with 1-2 teaspoon(s) and then adjust from there to your liking.
- In my older version of this pie, the crust was baked first for 10 minutes at 350F. Then the filling was added and baked for 20 minutes. I recently updated these to have everything back together so the pie filling can get cooked a little longer without overly burning the crust.
- 1 cup rolled oats
- ¾ cup walnuts
- ½ cup dates, pits removed and chopped*
- 1 teaspoon vanilla extract
- 1-2 Tablespoons water, if needed
- ½ cup of cashews*
- ½ cup of water
- ½ Tablespoon vanilla extract
- ½- ¾ cup dates, pits removed and chopped *
- 15 oz can of organic pumpkin puree*
- 1 Tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground ginger
- Preheat the oven to 350F. In a food processor or high speed blender, combine the oats and the walnuts and blend until fine like flour. Add in the dates and vanilla. Blend until the mixture is thick like a dough texture (will be like cookie dough). Add 1-2 Tablespoons of water, if needed to help the mixture stick together.
- In a 9 inch glass pie dish, spread out the crust as evenly as possible. The crust will be sticky, so it may work best to use clean hands to move and pat the dough around the dish.
- In a high speed blender, blend the cashews and water until the cashews are smooth. Add the dates. Blend until it gets as smooth as it can. Next, add in the pumpkin, cinnamon, nutmeg, clove, and ginger. Blend until smooth. It may help to occasionally stop the blender and scrape down the sides to help get things blending easier. Adjust the spices to desired taste.
- Spread the pie filling over the crust. Bake for 25-30 minutes. Check the pie after 20-25 minutes to be sure it’s not burning. Allow the pie to cool before serving.*
- Enjoy! Makes enough pie for about 8-10 people.
- *A ½ cup is about 6 medjool dates. I find that fresh medjool dates are much softer than other store bought dates and blend well. If you like this pie extra sweet, go for the full ¾ cup of dates. This will make the filling much sweeter.
- *If you don't have an overly strong blender, it may be helpful to soak both the cashews and dates in bowls of hot water for about 30 minutes prior to prepping the pie; this will help to soften them. If your dates aren't overly soft, it may also help to soak them in hot water for several minutes to help soften them.
- *I prefer to use organic pumpkin puree, but feel free to use whatever kind is best for you! I think the organic pumpkin has a much better taste than the conventional pumpkin purees.
- *You can swap in 1-2 teaspoons of pumpkin pie spice for the spices. Adjust the spices to taste.
- *The cook time could be a bit longer. This might vary by oven, so it's best to watch the pie. Start at a lower cook time, and check often to avoid burning.
- *I like to make this the night or several hours before I plan to serve it to allow it to set completely.