Date-Sweetened Pumpkin Pie

vegan pumpkin pie slice topped with coconut whipped cream

Date-Sweetened Pumpkin Pie

Course: Dessert

Cuisine: vegan

Keyword: date sweetened pumpkin pie

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 103kcal

Author: Megan Gilmore

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!

Print Recipe Add to Collection

US Customary - Metric

Equipment

Blender

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