Go Back

Pumpkin Pie

This pumpkin pie is inspired by Thanksgivings at my Granddaddy’s house in Birmingham—warm, spiced, and sweet. A lighter, dairy-free twist on tradition, it brings all the comfort without the heaviness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup chopped walnuts
  • 1 cup rolled oats
  • 1 cup dates
Filling
  • 1 15 oz can pumpkin purée
  • 12 oz soy milk
  • 4 tbsp cornstarch
  • ¼ cup date paste
  • 2 tbsp sugar optional. If not using, increase maple syrup 1/2 tbsp
  • 1 tbsp vanilla extract
  • 1 tbsp maple syrup
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • pinch salt

Method
 

  1. Preheat oven to 400°F (200°C).
  2. To make the crust, add walnuts, oats, and dates to a food processor. Pulse until the mixture starts to stick together. Press into a pie plate and bake for 10 minutes.
  3. In a small bowl, whisk soy milk and cornstarch until smooth.
  4. In a large bowl, whisk together pumpkin purée, date paste, sugar, vanilla, maple syrup, cinnamon, pumpkin pie spice, and salt. Stir in the cornstarch mixture until fully combined.
  5. Pour filling into the pre-baked crust.
  6. Bake 40–45 minutes, until edges are set but the center still jiggles slightly.
  7. Cool completely, then refrigerate at least 1 hour — overnight is even better for that perfect creamy texture.

Notes

Notes: For more cinnamony flavor, add one teaspoon to the crust.