SERVES: 8 | TOTAL TIME: 60 MIN
INGREDIENTS
For the crust:
- 1 cup pecans
- 1 cup dates, pitted
- 1/2 cup rolled oats
- 1/4 cup flaxseed meal
- 1/4 cup water
For the filling:
- 1 can pumpkin
- 1 cup medjood dates, pitted
- 2 eggs
- 1/2 cup almond milk, unsweetened
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
PREPARATION
- Preheat oven to 400°F
- Soak dates for both crust and filling in boiling water for 10 minutes.
- Drain dates and set aside half to use for the filling in the next step. Add half of the dates for the crust in a food processor with remaining crust ingredients and pulse until thoroughly combined. Press into the bottom and up the sides of a pie pan.
- Add dates for filling to food processor with remaining filling ingredients and blend until smooth.
- Pour filling into crust and bake for 35-40 minutes.
- Let cool at room temperature, then refrigerate for at least one hour before serving to allow pie to set up.
