It’s here! This is going to be your new favourite pumpkin pie recipe. 100% sugar-free. Completely vegan. Totally Gluten-free. Entirely delicious!
Sidebar: use your favourite pie crust or a store bought, frozen one.
15 oz Sized Can Pumpkin Purée
1 Cup Coconut Milk
3/4 – 1 Cup Date Purée (to taste) (see instructions below)
1 + 1/4 TSP Pumpkin Spice
1/8 TSP Ground Ginger
1/2 TSP Ground Cinnamon
Preheat oven to 350°F.
To make date puree take 1 Cup of dates and soak them in boiling water for 5-10 minutes. Dump dates and water they were in, into a blender or food processor, blend until smooth.
Combine all of the ingredients together. Stir until completely combined. Pour into a pie shell bake for one hour and fifteen minutes or until toothpick comes out of centre mostly clean.