Ok guys, before we get started I have to say, I AM SO EXCITED FOR THIS! I love pumpkin pie, so much that I’ve had it for my birthday instead of cake on multiple occasions! Crazy me, right? I’ve also been known to finish a whole pie myself..for real. That’s not necessarily a good thing when the pie is made with massive amounts of processed sugar and white flour. That’s why I’m so excited to share this one! It’s fully fruit sweetened aka processed sugar free. It makes my Thanksgiving so happy!
The one disappointment in all of this amazing pumpkin pie happiness is the almond pecan crust attempt. I could not keep the nut crust from scorching. Maybe I’ll attempt nut flower one day, but for now, I’m burnt out on the nut crust! On the bright side, I got to keep a lot of pies to myself until I finally decided the one we’re taking to Thanksgiving is just going to have a whole wheat crust, which I share here instead. It was a tasty few days of eating pumpkin pie filling!
Anyways, the whole wheat crust is wayy easier! Plus you save yourself from the added preservatives and other weird stuff that was in every single store made crust I looked at. I really wanted to just buy one. Maybe Whole Foods, Trader Joe’s or a store more like that has a better alternative? Not sure, they a good drive from me!
1 x 15 Ounce can of pumpkin (not pumpkin pie mix)
14 Medjool Dates (take out the pits!)
1 Cup Milk (I used cashew milk but whatever will work)
2 tsp Pumpkin pie spice ( I like to add a little extra cinnamon, if you mix the eggs in last you can do a quick taste test on the spices!)
1.5 Cups Whole Wheat Pastry Flour
1/2 Cup Butter/ghee/coconut oil
3 Tbsp Milk ( I used cashew again here)
1.5 Tbsp Raw Honey Optional* ( yes, it’s getting cooked but I always have raw honey!)
I’d make this first so you can put it in the freezer while you make the filling!
In a mixing bowl, add flour, butter, milk and the egg and use a hand mixer (or kitchen aid) until everything is well mixed.
If you’re using honey, add in and mix well.
Put dough into the pie pan/ glass and spread the crust out pressing with your fingers to shape it how you’d like. *I would not leave a huge lip here, they tend to burn, unless you have a protector or make one from foil!
If you want to be a lot prettier with your crust you can definitely take the time to roll it out and make it pretty instead!
Either way, once spread into the pie pan, freeze while you make the pumpkin filling. I left mine about 20 minutes.
In your food processor, blend the 14 pitted medjool dates and 1 cup of milk until super smooth. I did 2 minutes! Well, 2 sets of 1 minute because my blender/processor combo cuts off.
In a mixing bowl, add pumpkin, blended date/ milk mix and pumpkin pie spice and mix (preferably with a mixer) until mixed well.
Add eggs and mix them in with the mixer.
Pour mixture into pie crust.
Bake at 425 for 15 minutes then lower the temperature to 350 and bake for another 35-45 minutes. To check if it’s done, stick a knife or toothpick in the middle and when it comes out mostly clean, it’s finished!
Let cool a to a temperature where you can touch the pan and put in the fridge for a few hours. You can eat it right away, you don’t have to refrigerate it, but I thought it tasted even better the next day after it spent more time in the fridge!
I would lovee to know if you give this a try!
Sweat, Smile, Repeat! And Eat:)