This is a healthy and delicious version of a Thanksgiving favorite.  I love the crust so much better than a traditional crust! It’s like an oatmeal cookie. There are no ingredients in the pie that have to be cooked so technically you could eat it without cooking it. It will set up a little as it cools. But cooking the pie firms it up and concentrates the sweetness and flavor and makes it so decadent!   Adjust the cooking time for a less dense or more dense pie.

1 3/4 cups cooked pumpkin

1 1/4 cup almond, soy or oat milk

25 soft pitted deglet dates (1 cup)

1 tsp vanilla

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/8 tsp ground cloves

Blend all ingredients until smooth.  Pour into a prepared pie crust and bake at 275 degrees for 20 minutes.  Turn off oven and leave in for another 20 minutes.

Oat Date Crust 

1 2/3 cups rolled oats (not thick)

5 small pitted dates

1 medium banana

1 t vanilla

Soak dates in 1/4 cup water for at least 4 hours to soften. Using a food processor fitted with an “S” blade, process dates with soak water, banana and vanilla until smooth. Add oats and pulse until a sticky dough if formed. Be careful not to break down oats too much. Evenly press into a 9” pie pan. Bake at 300 for 20 minutes just to firm up and brown slightly.

For less banana flavor, use a banana that is not spotted. It’s mainly used for binding.