Hey there, pie lovers!
Who’s ready to whip up something special? I’m super excited to share a delightful recipe with you today.
It’s pumpkin pie with dates, and trust me, it’s a game-changer.
The sweetness of dates perfectly complements the rich pumpkin flavor.
Whether it’s for dessert or just a cozy treat, this pie will steal the show!
Let’s dive in and make some magic in the kitchen!
Possible Ingredient Alternatives
For the medjool dates, dried figs or prunes can be used as alternatives. These fruits offer similar sweetness and texture, while providing beneficial fiber and nutrients. Adjust the quantity slightly based on sweetness preference.
Maple syrup can be replaced with honey or agave nectar, using about 3/4 of the amount called for due to their higher sweetness levels. For a vegan option, substitute the eggs with a mixture of ground flaxseed and water (1 tablespoon flaxseed meal + 3 tablespoons water per egg), allowing it to sit for a few minutes before adding to the recipe. This will help bind the ingredients while adding omega-3 fatty acids.
Whole milk can be swapped with unsweetened almond milk or coconut milk for a dairy-free version, maintaining a creamy texture. When using plant-based milks, you may need to add a tablespoon of cornstarch to help set the filling properly during baking.
| Preparation Time | 20-30 minutes |
| Cooking Time | 40-45 minutes |
| Total Time | 3-4 hours |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1500
- Protein: 30-40 g
- Fat: 50-60 g
- Carbohydrates: 180-200 g
Ingredients
- 1 pie crust (refer to notes for choices)
- 1/2 cup packed soft medjool dates (chopped, pitted)
- 1/4 cup pure maple syrup
- 1 1/2 cups pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 eggs
- 1 cup whole milk
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (180°C) to prepare it for baking the pie.
This ensures the oven reaches the right temperature by the time you’re ready to bake.
Step 2: Prepare the Date Mixture
In the bowl of a food processor, pulse together dates and 1/4 cup of maple syrup.
Initially, the mixture will appear chunky and sticky, but don’t worry—it will smooth out as you continue.
Once the initial mix is done, add 1/2 cup of pumpkin puree to help thin it out, then run the food processor until the mixture is smooth.
Be sure to stop and scrape down the sides of the bowl a few times to ensure all ingredients are incorporated.
Step 3: Complete the Pie Filling
Continue by adding the rest of the pumpkin puree along with spices and salt into the food processor, and puree until the mixture is completely smooth.
With the motor running, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Finally, add the milk, and mix until everything is thoroughly blended together.
Step 4: Fill the Pie Crust
Pour the prepared filling into a blind-baked pie crust, filling it right up to the very top edge of the crust.
This maximizes your pie’s thickness and ensures each slice is rich and filling.
Step 5: Bake the Pie
Carefully place the filled pie into the preheated oven.
Bake for 40-45 minutes until the filling is puffed up and mostly set.
To check, gently shake the pie; it should not be too jiggly if it’s ready.
Step 6: Cool and Serve
Remove the pie from the oven and let it cool for about an hour at room temperature.
Then, place it in the fridge to cool for several more hours, or preferably, overnight.
This enhances the flavors and sets the pie perfectly.
Once chilled, slice and enjoy your delicious pumpkin pie, which is often even tastier the next day!
