Healthy Pumpkin Pie recipe

I’ve always loved pumpkin pie.  Pumpkin is really healthy and it’s not hard to make a healthy version of the traditional pumpkin pie. has a great recipe.  What I like about the recipe is that there is no sugar, salt, oil or animal proteins used.  I used all organic ingredients. For convenience I used organic canned pumpkin (with a BPA free can).   Fresh organic pumpkin would be even better.

Because rolled oats (ground into flour) are used instead of flour, it is also gluten-free.

The recipe calls for 8 Medjool dates in the filling.  If you like really sweet desserts, use a few more. I plan to make this recipe again tonight so I’m using more to make it a little sweeter.  Although it was definitely sweet with 8 dates.

The pie was definitely more delicious the next day after being refrigerated.

For recipe instructions go to:

Pecan-Date Pie Crust

1¼ cups rolled oats
½ cup pecan halves (2 ounces)
½ teaspoon cinnamon
5 Medjool dates (2½ ounces)
1½ tablespoons non-dairy milk

Pumpkin Pie Filling

8 Medjool dates (4 ounces), pitted and chopped
¾ cup non-dairy milk
1 teaspoon vanilla extract
¼ cup rolled oats, ground into flour (or ¼ cup flour)
1¼ teaspoon cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon ground clove
1 can (15 ounces) cooked pumpkin (not “pumpkin pie mix”), or 1½ cups


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