Old-Fashioned Pumpkin Pie
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.
- Prep Time: 20
- Cook Time: 50-55
- Total Time: 0 hours
- Yield: 8-10 servings
- Category: Dessert
- Cuisine: American
Ingredients
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
Filling
- 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