Healthy Human Pumpkin Pie
Nov 16, 2018
Just in time for the holidays, here is a healthy pumpkin pie that you can be proud to serve to your family and friends with confidence, because it's both healthy and delicious!!
First, I have to tell you that I love pumpkin pie. It’s delicious! I like that it’s a little spicy, not too sweet, and has a nice firm texture. However, since I don’t consider traditional pumpkin pie a healthy food, I haven’t had it in years, and then…. A friend shared this recipe with us, and now I can add to my list of “likes”, it’s healthy!! Yup, we have here a recipe for a truly healthy pumpkin pie that I honestly believe everyone will enjoy!
- 1¼ cups rolled oats
- ½ cup pecan halves (2 ounces)
- ½ teaspoon cinnamon
- 5 Medjool dates (2½ ounces), chopped
- 1½ tablespoons non-dairy milk
- Preheat oven to 375
- Put oats, pecans, and cinnamon in a food processor and blend until ground almost into a flour It takes about about 40 seconds.
- Add chopped dates and blend for about a minute, until it begins to clump
- Add the non-dairy milk until it balls up, almost like dough
- You can either roll the dough on parchment paper, about ⅛th inch thick, and then transfer to the pie pan and push into the corners. OR, if you have a glass or heavy metal pie pan you can place the ball of dough in the pan and just push it into shape with your hands. It gets a little sticky, so kitchen gloves may be helpful if you go this way.
- Cover the pan with foil, and make for 10 minutes
- Remove from oven and the crust is ready to fill!
- 8 Medjool dates (4 ounces), pitted and chopped
- ¾ cup non-dairy milk
- 1 teaspoon vanilla extract
- ¼ cup rolled oats, ground into flour
- 1½ teaspoon cinnamon
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- 1 can (15 ounces) cooked pumpkin - not "pumpkin pie mix"
- Preheat oven to 350 degrees
- Place the dates, the non-dairy milk, and the vanilla extract into a blender. Let sit for 10 minutes.
- In a medium-large mixing bowl, add the oat flour, cinnamon, nutmeg, and clove and mix with a fork. Add the pumpkin.
- Blend the dates, non-dairy milk and vanilla on high speed until smooth. Add this to the bowl of pumpkin and spices and blend until smooth, using an electric beater
- Put the mixture into the pre-baked pie crust and smooth out evenly
- Cover the edges of the pie crust with foil, to prevent it from burning. You can re-use the foil that was used to cover the pie crust.
- Cook for 20 minutes at 350, then remove the foil and cook for another 10 minutes until the edges start to brown
- Remove and cool before serving.
This recipe is based off a pumpkin pie recipe from Cathy Fisher, or Straight Up Food (http://www.straightupfood.com/blog/2013/11/22/pumpkin-pie/)