BY Raising Nature's Child
Homemade Pumpkin Pie
This cozy pumpkin pie is filled with warm ginger, maple-sweetened dates, and all the comforting flavours of fall.
5
INGREDIENTS
- 1 pie crust (see notes)
- ½ cup Medjool dates (chopped and pitted)
- ¼ cup pure maple syrup
- 1 ½ cups pumpkin puree (homemade or canned)
- 1 tsp cinnamon
- 1 tbsp grated ginger
- ⅛ tsp ground nutmeg
- ½ tsp salt
- 3 eggs
- 1 cup milk
INSTRUCTIONS
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Preheat oven to 350°F and place the crust in a 9-inch pie pan.
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Using a food processor, pulse the dates and maple syrup until smooth and sticky.
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Add pumpkin puree, grated ginger, cinnamon, nutmeg, and salt to the processor. Blend until well combined.
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Add eggs and milk, and blend until smooth.
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Pour filling into the prepared pie crust and spread evenly.
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Bake at 350°F for 45–55 minutes or until the filling is set.
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Allow to cool for 1–2 hours before serving.
TIPS & VARIATIONS
- For a gluten-free option, consider making a nut-based crust using ground pecans or walnuts.
- To substitute eggs, use applesauce or mix 1 tablespoon of ground chia seeds with 2 ½ tablespoons of water per egg.
- For a dairy-free alternative, use coconut milk or any plant-based milk.
- Adjust the sweetness by increasing or decreasing the amount of maple syrup.
We enjoyed making this pie together as a family of 4. I really love that it’s made with natural sweeteners. So good!
