Serves a Crowd

Healthy Pumpkin Pie

November 23, 2014
0 Ratings
  • Serves 8
Author Notes

Have you ever noticed, the way pumpkin embraces ginger, softens into cinnamon, rises up for nutmeg. She is tasteful with clove, grounding for cayenne, elegantly delightful with the green herbs of basil, sage, tarragon and thyme. —

What You'll Need
  • Pie Crust
  • 2 cups Hazelnuts, toasted
  • 4 Medjool Dates
  • hefty pinches Pink Salt
  • 1/2 teaspoon Vanilla
  • Dash Cinnamon
  • Pie Filling
  • 1 cup Cashews, presoak 2-4 hours
  • 2 Pumpkins, medium in size (or 4 Cups Pumpkin puree)
  • 6 Medjool Dates
  • 1 tablespoon Coconut Oil
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Ginger
  • 1/4 teaspoon Clove
  • 1/2 teaspoon Pink Salt
  • 2 tablespoons Chia Seeds (use more if you like firmer)
  • Splash Cardamom, OPTIONAL
  • 1-2 tablespoons Raw Honey, OPTIONAL
  1. Pie Crust
  2. Pulse all the ingredients in your electric blender until you have a chunky pulp. Press into a pie pan, spread evenly and refrigerate.
  1. Pie Filling
  2. Set your oven to 475F. Pierce your pumpkins and bake 30 minutes or until a knife cuts through easily. Allow to cool. Slice open and remove the seeds. Peel the pulp from the skin and place in your electric blender. Add dates and purée. Drain the cashews and add along with the coconut oil and spices to your purée. Blend thoroughly. Taste and adjust your seasonings. I like lots of cinnamon and nutmeg so might have added more. Add honey according to your taste. Add Chia Seeds, pulse lightly, just enough to mix in the seeds. Pour into the crust, cover and refrigerate at least 4 hours or overnight. When ready to serve, dress it up with a shower of cinnamon, a border of hazelnuts, a maze of honey, or a waltz of raspberries. Serve with a dollop of honey or maple syrup infused yogurt.
  3. Coconut Yogurt Recipe:

See what other Food52ers are saying.

  • Rebecca Tolin
    Rebecca Tolin
  • Melissa Martin
    Melissa Martin
  • Morgan
  • Melanie

5 Reviews

Rebecca T. November 25, 2014
This looks scrumptious! What an incredible option for those of us who don't eat refined sugars and flours. And the post is written with such poetry I can already taste this inventive, autumn treat!
Melissa M. November 25, 2014
Beautiful & sounds so delicious. Perfect for sharing on Thanksgiving!
Morgan November 25, 2014
Yummmmy!!! Excited to introduce the fam/friends to this guilt-free pumpkin pie. What a divine dessert to bring for Thanksgiving!
Melanie November 24, 2014
YUM! Sounds and looks delicious, can't wait to try it!
Judy November 24, 2014
What a scrumptious looking recipe for Pumpkin Pie. Beautifully written also in the preamble. Thank you. Judy J