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!  -Brandi

Five-star review for this recipe on

 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 3 eggs 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.

Find more tasty vegetarian recipes on:  HEYNUTRITIONLADY.COM