The soft cookie-style crust wraps around a rich, perfectly spiced pumpkin filling, creating a slice that’s pure comfort. Perfect for Thanksgiving, or any day when you’re craving a little taste of autumn warmth.
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Old-Fashioned Pumpkin Pie
- Total Time: 0 hours
- Yield: 8-10 servings 1x
Description
Ditch the rolling pin and enjoy this easy pumpkin pie for Thanksgiving – or anytime you get the urge! The cookie-style crust pairs beautifully with the rich flavor of the pumpkin filling.
Ingredients
Units
Scale
Crust
- 1 1/2 cups rolled oats (not quick oats; gluten-free if necessary)
- 1 cup walnuts
- 1 cup pitted dates, soaked
- 1-2 tablespoons unsweetened plant-based milk, plus more as needed
- 1/2 teaspoon ground cinnamon
- 1/2 cup walnuts
- 1 cup pitted dates, soaked
- 3/4 cup unsweetened plant-based milk
- 2 tablespoons molasses
- 1 (15-ounce) can pumpkin puree
- 3 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice, store-bought or homemade (see hints)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F.
- To make the crust, combine the oats and walnuts in a food processor and blend until you achieve a grainy, coarse texture. Add the dates, applesauce or milk, and cinnamon to form a dough that holds together when you press it. If it feels a bit dry, add more applesauce or milk, 1 tablespoon at a time, to reach a stickier consistency. Press the mixture into the bottom and sides of a 9-inch pie plate.
- To make the filling, combine the walnuts, dates, milk, and molasses in a high-powered blender and blend until smooth and creamy. Add the pumpkin puree, cornstarch, pumpkin pie spice, vanilla cinnamon, and salt and continue to blend until smooth.
- Transfer the pumpkin mixture to the piecrust and spread evenly. Bake for 50-55 minutes. Cover the edges with aluminum foil or a pie shield after about 15 minutes of baking if the crust begins to get too dark. After baking, the pie will be too soft to cut; allow the pie to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for 4-6 hours before serving.
Notes
Pumpkin Pie Spice
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground cloves
- 1/4 teaspoon ground cardamom
Combine and store in an airtight container
- Prep Time: 20
- Cook Time: 50-55
- Category: dessert
- Cuisine: American
I haven’t tried this yet but I have never been disappointed with a recipe by Kim! I will follow-up after I make it. Can’t wait 🙂
Thank you Kathie! Hope you enjoy Pumpkin Pie as much as we do:)
A Solid Vegan Pumpkin Pie With an Amazing, Perfect-Texture Crust, But a Filling That Needed More Flavor
I am plant based and have been for five years so I was excited to try this recipe for the holidays. I had a mixed experience. The crust was hands-down my favorite part. The combination of rolled oats, walnuts, soaked dates, a little plant milk, and cinnamon came together nicely. I loved the texture: firm enough to hold its shape, but soft, nutty, and slightly chewy in the best way. One note: covering the crust with foil is absolutely necessary so it doesn’t darken too quickly. I would not consider that step optional.
Where the pie lost me was the filling. With ingredients like pumpkin purée, walnuts, dates, molasses, pumpkin pie spice, vanilla, cinnamon, and salt, it sounded like it would deliver big flavor, but it fell a bit bland for me. It just didn’t have the sweetness or depth I was hoping for. As someone who prefers sweet potato pie, I went into my first pumpkin pie-making experience open-minded, but the flavor didn’t quite land.
My daughter enjoyed it as-is, but to avoid wasting it, we ended up repurposing pie slices and folding them
into oatmeal and smoothies which were actually tasty saves.
Overall, the recipe has great potential, especially with that incredible crust, but the filling needs a flavor boost for me.