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.
Straightupfood.com 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: http://www.straightupfood.com/blog/2013/11/22/pumpkin-pie/
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