Author: Cathy Fisher
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Healthy 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
- 1½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground clove
- 1 can (15 ounces) cooked pumpkin - not "pumpkin pie mix"
- Preheat oven to 350 degrees
- Place the dates, the non-dairy milk, and the vanilla extract into a blender. Let sit for 10 minutes.
- In a medium-large mixing bowl, add the oat flour, cinnamon, nutmeg, and clove and mix with a fork. Add the pumpkin.
- 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
- Put the mixture into the pre-baked pie crust and smooth out evenly
- 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.
- Cook for 20 minutes at 350, then remove the foil and cook for another 10 minutes until the edges start to brown
- Remove and cool before serving.
Recipe by Veggies for Dinner at https://veggiesfordinner.com/2016/11/healthy-pumpkin-pie.html
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