An easy recipe using real pumpkin, maple syrup, and dates to sweeten. It's a healthy, pumpkin pie with a wholegrain crust that's even better than the classic!
This recipe is perfection! The texture is spot on! I've tried other pumpkin pies, but nothing comes close to this! I made mine with homemade puree from a sugar pumpkin and wow!
Five-star review for this recipe on heynutritionlady.com
1 pie crust
½ cup soft dates
¼ cup pure maple syrup
1 ½ cups pumpkin puree
1 teaspoon cinnamon
1 teaspoon ground ginger
⅛ teaspoon ground nutmeg
½ teaspoon salt
1 cup whole milk
In the bowl of a food processor pulse the dates and ¼ cup maple syrup together. It will seem like a chunky, sticky mess at first, but have faith.
Add ½ cup of pumpkin puree to thin it out a bit, then run the food processor until the mixture seems smooth,
Add the rest of the pumpkin, and the spices and salt, and puree until smooth. Add the eggs one at a time, and then add the milk, and mix until smooth.
Pour the filling into a blind-baked pie crust right up to the very top of the crust. Bake for 40 - 45 minutes.
Remove your pie from the oven and cool for about an hour, then place it in the fridge to cool for a few more hours, up to over night.
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