Description
This naturally sweetened, dairy free pumpkin pie tastes better than the traditional version using sugar or condensed milk. It is creamy with a rich, smooth pumpkin filling; perfectly spiced and ready for Thanksgiving or any other time a pumpkin craving hits!
Ingredients
2 cups fresh roasted pumpkin puree OR 1 can 15oz can unsweetened pumpkin puree
3 eggs
1/2 cup fresh medjool dates, pitted
1/4 cup honey
1 cup almond milk (or any other dairy free milk you prefer)
1 tsp cinnamon
3/4 tsp ground ginger
1/8 tsp nutmeg
1/2 tsp salt
1 pie crust (recipe HERE or see notes for options)
Instructions
1. Make SCD legal crust. See recipe HERE or if not following the SCD diet, use a store bought crust of your choice. Alternatively, this pie filling tastes amazing as a crustless pie!
2. Preheat oven to 350 degrees.
3. Using a high speed blender or food processor, puree dates and about 1/2 cup milk until completely smooth. It will result in a thicker paste, but this step will allow the dates to get completely pureed.
4. Once dates are completely blended, add the remaining ingredients and blend until everything is incorporated and smooth.
5. Pour the filling into the blind baked (pre-baked) pie crust. Fill the crust almost to the top. (If you have any leftover filling, just pour it into a small oven safe container and enjoy a little mini crustless pie all to yourself!)
6. Cover exposed crust with aluminum foil or a pie shield to avoid burning. Bake in a 350 degree oven for about 35-40 minutes. You will know the pie is done when the middle is set and it is no longer jiggly when you shake it.
7. Allow the pie to cool on the counter for 1-2 hours. Then cover and refrigerate. Our family prefers pumpkin pie cold, right out of the fridge. I believe this pie tastes best cold!
Notes
~CRUST OPTIONS~
SCD Legal: This Grain-Free Sweet or Savory Pie Crust recipe has been the best SCD legal crust I’ve made yet. It uses both almond and coconut flour and no added sweetener. It is husband and kid approved!
If you are not following the SCD diet: Any store-bought crust of your choice will work. But please check the ingredients! These Wholly Wholesome pie crusts are organic and are made with the cleanest ingredients that I’ve found in a store-bought crust.
Crustless: I LOVE a crustless pie! This pumpkin pie filling is so delicious I often make it without a crust at all. Simply pour the filling into a pie plate or any oven safe baking dish and bake per the directions. Yum!
- Prep Time: 10 minutes
- Cook Time: 40 minutes