Healthy 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. 

Healthy 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! 

Vegan pumpkin pie

 

Healthy Whole Foods Pumpkin Pie
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Crust
  1. 1 cup rolled oats*
  2. 3/4 cup walnuts
  3. 1/2 cup dates, pits removed (about 6 medjool dates)
  4. 1 teaspoon vanilla extract
  5. 2 Tablespoons water, or as needed
Filling
  1. 15 oz can of organic pumpkin
  2. 1/2 cup of cashews*
  3. 1/2 cup dates, pits removed (about 6 medjool dates)*
  4. 1/2 cup of water
  5. 1/2 Tablespoon vanilla extract
  6. 1 Tablespoon cinnamon
  7. 1/4 teaspoon nutmeg
  8. 1/4 teaspoon ground clove
  9. 1/4 teaspoon ground ginger
Instructions
  1. Preheat the oven to 350F. In a food processor, combine the oats and the walnuts and blend until fine like flour. Add in the dates, vanilla, and water (if needed). Blend until the mixture is thick like a dough texture (will be like cookie dough).
  2. In a 9-12 inch pie pan, spread out the crust as evenly as possible with the back of a spoon. The crust will be sticky. Bake the crust for 10 minutes.
  3. While the crust is baking, combine the pumpkin, cashews, dates, water, vanilla, cinnamon, nutmeg, clove, and ginger* in a high speed blender. Blend until the mixture is smooth. Adjust the spices to desired taste.
  4. Spread the pie filling over the curst. Bake for an additional 15-20 minutes*. Check the pie after 15 minutes to be sure it doesn't burn. Allow the pie to cool completely before serving.* Enjoy! Makes enough pie for about 8-10 people.
Notes
  1. * You can use 1/2 cup of rolled oats for a thinner crust or use 1 cup of oats for a thicker crust. Pictured here is the pie made with 1 cup of oats.
  2. You can swap in 1-2 teaspoons of pumpkin pie spice for the nutmeg, ground clove, and ground ginger. Adjust the seasonings to taste.
  3. *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.
  4. *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.
  5. *I like to make this the night or several hours before I plan to serve it to allow it to set completely.
Kristina DeMuth https://stonebreakerswebgroup.com/