Vegan Pumpkin Pie with Date and Almond Crust

October is over. The nonstop eating extravaganza for Thanksgiving and Christmas/ the holidays has commenced. Last year I went to a vegan Thanksgiving event at Whole Foods and they made a vegan pumpkin pie, so this year I decided to try my own! 

I had to combine to separate recipes I found, one for a date almond crust and one for the filling!

Crust:

Quite simple literally process dates and almond until it becomes kind of like  dough and forms a ball.

• Dates 
• Almonds 

*If mixture is too dry, add water.

Filling:

• 1 cup original almond milk (I use unsweetened original)
• 3 tablespoons corn starch
• 1/4 cup maple syrup
• 1 cup canned pumpkin puree
• 1 tablespoon coconut oil
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• optional - 2 more teaspoons maple syrup

Instructions: 

1. Soften dates in warm water for a few minutes to make them blend better. 

2. Once softened, puree dates and almonds into a paste/doughy crust 

3. Make crust in pie pans, I then let mine sit in the fridge before baking.

4. While crust is sitting, began filling by combining almond milk and corn starch by whisking in a pan. 

5. Once almond milk and corn starch have combined with no lumps, bring pan to a low medium-medium heat on the stovetop and continue to whisk. (Original post has very good pictures of this process)

6. Whisk in maple syrup and whisk for about 2 minutes until mixture has thickened. Once this consistency is reached remove pan from heat and add pumpkin puree, coconut oil, vanilla, cinnamon, allspice, nutmeg and salt. 

*Adjust sweetness with more maple syrup, if desired.

7. Allow filling to cool before placing in pie crust. Then allow pies to bake for 5-10 minutes, just until they set up and the top is minimally done by turning a darker orange. 

8. Allow pies to set up more in fridge for 8-24 hours. 

Date and almond crust

Puppy photobomb

Before baking, after baking it should set up a little and then cool in the fridge for 8-24 hours. 

I like this recipe version of the pumpkin pie because the crust is definitely healthier and I think overall the recipe is healthier and better for you, especially during the months of non stop eating and holiday celebrations!