This post may contain affiliate links. Please read my disclosure and privacy policy.

This Date Sweetened Pumpkin Pie tastes like the classic version, only it’s made without refined sugar. Your guests will never guess the secret ingredient!

vegan pumpkin pie in pan

Despite the fact that this pie is sweetened with mostly fruit, you’d never know just by tasting it. You can safely bring it to Thanksgiving and get rave reviews. There’s no butter or dairy required, and homemade pumpkin pie has more flavor!

Pair it with my oat flour pie crust or almond flour pie crust for a gluten-free crust option. The dough is super easy to make from scratch, or you can rely on a store-bought option to save time.

slice of vegan pumpkin pie being served

Ingredients You’ll Need

Instead of using eggs, this recipe uses arrowroot starch as a binder. (Cornstarch and tapioca starch should also work similarly if you have that on hand instead.)

This option makes pie taste like the real thing, with the same texture as classic pumpkin pie. You would never know it’s sweetened with mostly dates, plus a touch of maple syrup. 

To keep this pie dairy-free, it uses coconut cream, which is the solid part found at the top of a can of full-fat coconut milk. If you don’t need a dairy-free recipe, you can use heavy whipping cream instead.

If you need another alternative, check out my easy Vegan Pumpkin Pie recipe, which is thickened with cashews instead. 

How to Make Date-Sweetened Pumpkin Pie

Preheat the oven to 350ºF and prepare a pie crust in a 9-inch pie pan if you haven’t already. 

In a high-speed blender, combine the pumpkin puree, dates, maple syrup, coconut cream, arrowroot starch, vanilla extract, pumpkin pie spice, and sea salt. Secure the lid and blend until the mixture is silky smooth. 

You may need to stop and scrape down the sides of the blender to help the dates break down completely. (This recipe works best when you start with squishy Medjool dates that easily split apart with your fingers.)

Pour the blended pumpkin pie filling into the unbaked pie crust and smooth the top with a spatula. Bake the pie at 350ºF for 45 to 50 minutes, or until the filling looks darker without jiggling, and the crust is golden. 

Let the pie cool at room temperature for 1 hour, then transfer to the fridge to chill for at least 4 hours before serving. Pumpkin pie is the perfect dessert to make the night before you plan on serving it, so it can chill in the fridge overnight! 

Slice and serve with whipped cream on top, if you’d like. Leftover pie can be stored tightly covered in the fridge for up to 5 days.

Frequently Asked Questions

How do you make pumpkin spice?

If you don’t have a store-bought bottle, you can make your own by using 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/8 teaspoon each of ground nutmeg and cloves. 

Can I make this in a food processor?

Yes, but the filling might not turn out quite as silky smooth. I’d start by breaking down the dates and coconut cream first, then scrape the bowl of the food processor and add in the rest of the ingredients. Process until the filling is as smooth as possible. 

Can you freeze pumpkin pie?

Yes, you can! As long as the pie is tightly covered, it should keep well in the freezer for up to 3 months. Thaw it in the fridge for at least 24 hours before you plan on serving it.

Looking for more healthy holiday desserts? Try my easy Chocolate Pie, Vegan Pecan Pie (also made with dates!), Chocolate Peanut Butter Pie, or French Silk Pie for more naturally sweet ideas.

vegan pumpkin pie slice topped with coconut whipped cream

Date-Sweetened Pumpkin Pie

4.58 from 33 votes
This Date-Sweetened Pumpkin Pie has all the flavor you love but with extra fiber in each bite. You can make the pie filling in your blender in just minutes!
prep10 mins cook50 mins total1 hr
Servings:8

Ingredients
 
 

  • 1 (9-inch) unbaked pie crust
  • 1 (15 oz) can pumpkin puree
  • ¾ cup Medjool dates , pitted (about 6 oz by weight)
  • ¼ cup pure maple syrup
  • ¼ cup coconut cream (the solid part in a can of chilled coconut milk)
  • 3 tablespoons arrowroot starch (or cornstarch or tapioca)
  • 1 ¾ teaspoon pumpkin pie spice
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 350ºF and have a 9-inch unbaked pie crust ready to be filled.
  • Add all of the filling ingredients into a high-speed blender and blend until smooth. Stop and scrape down the sides, as needed, until you can no longer see any pieces of dates in the mixture.
  • Pour the filling directly into the unbaked pie crust, and smooth the top with a spatula. Bake for 45 to 50 minutes, until the top is darker and has set, and the crust is golden.
  • Let the pie cool at room temperature for up to an hour, then transfer it to the fridge to chill for at least 2 more hours before serving. (You can also make this the night before and let it chill overnight.)
  • Store leftovers in the fridge for up to 5 days, keeping it tightly covered.

Video

Notes

Nutrition information is for 1 of 8 slices. This information is automatically calculated using a generic pie crust and is just an estimate, not a guarantee.
Need a coconut-free option? Try my other Vegan Pumpkin Pie recipe which is made with only 5 ingredients and thickened with cashews.
For the pie crust, try my Oat Flour Pie Crust or Almond Flour Pie Crust recipes.
Update Note: This recipe was updated in November 2019. If you miss the old pie filling that I posted back in 2011, here’s the previous recipe:
Ingredients:
1 cup raw almonds, soaked at least 4 hours (or 1/2 cup almond butter)
1 cup pure maple syrup
1 (16 oz.) can of pumpkin puree
2 teaspoons pumpkin pie spice
Blend the filling ingredients in a high-speed blender and blend until smooth. Pour into an unbaked pie crust, or directly into a greased pie pan for a “crustless” pie, and bake at 400F for 15 minutes, then reduce the temperature to 350F and bake for an additional 30 minutes. Cool for at least 30 minutes, then chill for 2 hours in the fridge before serving.

Nutrition

Calories: 103kcal | Carbohydrates: 21g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 75mg | Potassium: 143mg | Fiber: 1g | Sugar: 15g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Course: Dessert
Cuisine: vegan
Keyword: date sweetened pumpkin pie

If you try this healthy pumpkin pie recipe, please leave a comment and star rating below letting me know how you like it.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

Read More

You May Also LIke

Leave a Review!

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Have been looking for a crustless pie recipe like this. Can hardly wait to try it! Our temperature is cooler outside today so baking pumpkin pie just seems like the right thing to do. Do you ever use Coconut Nectar instead of maple syrup? It has worked really well for me in other recipes. Think I’ll give it a try!

    1. No, I’ve never tried Coconut Nectar! I’ve heard great things about it, so perhaps I’ll pick up a bottle soon.

      Let us know how it works for you in the pie! 🙂

  2. The pie looks so good!!! Urrgh yesterday i was trying to make a crustless pumpkin pie as well, and didn’t realize the bottom of the pan was not sealed well (I had those clip-on cake pans). The oil I used for greasing and the contents leaked to the bottom and produced tons of smoke 🙁 Pumpkin pie failure…
    I’ll try this recipe next time!!

  3. I looked this over and have been realllly excited about making this since it was posted. Was planning on making this tonight but I realized some of the measurements were missing on the recipe. (Maple syrup, & pumpkin spice)
    I’m assuming you used the whole box of puree.

    Thanks & can’t wait to get baking!

      1. I can totally relate to the holiday fluster! Glad you found the recipe link, and I hope you were able to enjoy it, too!! 😀

  4. Hi
    I just made a similar version of this to serve as a dip for GF gingerbread (from the babycakes book). I’m not baking mine, leaving it fluffy like a whip topping. I used cashews, pumpkin puree, the pie spice, and a few drops of vanilla stevia and a little agave. Whipped it up in the vita mix. I’m hoping the extended family will enjoy it too.
    The gingerbread was baked in a jelly roll pan. Then I used cookie cutters to cut out stars, candy canes and gingerbread man. Much easier then making cookies where you need to roll out the dough and chill the dough etc.

    1. Mmm, that gingerbread sounds delicious! I love the Babycakes book. 🙂 Great idea to use the jelly roll pan, and make the shapes after baking!!

  5. Pumpkin pie is my favourite by far! And I love making healthier versions – this sounds delicious!

      1. There once was a similar recipe, but with butternut squash and blanched/peeled almonds. What happened to that? I loved that recipe! Help!

        1. I don’t recall a recipe like that on my site, but I think you could substitute butternut squash for the pumpkin very easily.