Pumpkin Pie Filling
Author: Cathy Fisher
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Healthy Pumpkin Pie Filling
Ingredients
  • 8 Medjool dates (4 ounces), pitted and chopped
  • ¾ cup non-dairy milk
  • 1 teaspoon vanilla extract
  • ¼ cup rolled oats, ground into flour
  • 1½ teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground clove
  • 1 can (15 ounces) cooked pumpkin - not "pumpkin pie mix"
Instructions
  1. Preheat oven to 350 degrees
  2. Place the dates, the non-dairy milk, and the vanilla extract into a blender. Let sit for 10 minutes.
  3. In a medium-large mixing bowl, add the oat flour, cinnamon, nutmeg, and clove and mix with a fork. Add the pumpkin.
  4. Blend the dates, non-dairy milk and vanilla on high speed until smooth. Add this to the bowl of pumpkin and spices and blend until smooth, using an electric beater
  5. Put the mixture into the pre-baked pie crust and smooth out evenly
  6. Cover the edges of the pie crust with foil, to prevent it from burning. You can re-use the foil that was used to cover the pie crust.
  7. Cook for 20 minutes at 350, then remove the foil and cook for another 10 minutes until the edges start to brown
  8. Remove and cool before serving.
Recipe by Veggies for Dinner at https://veggiesfordinner.com/2016/11/healthy-pumpkin-pie.html