Old-Fashioned Pumpkin Pie

Ditch the rolling pin and enjoy this easy pumpkin pie for Thanksgiving-or anytime you get the urge!  The cookie-style crust pairs beautifully with the rich flavor of the pumpkin filling.  

Prep time:  20 minutes

Cook time: 50-55 minutes

Serves: 8-10

  • 1 1/2 cups rolled oats (not quick oats, gluten-free if necessary)
  • 1 cup walnuts
  • 1 cup pitted dates, soaked
  • 1-2 tablespoons unsweetened applesauce or unsweetened plant-based milk, plus more as needed
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup walnuts
  • 1 cup pitted dates, soaked
  • 3/4 cup unsweetened plant-based milk
  • 2 tablespoons molasses
  • 1 (15-ounce) can pumpkin puree
  • 3 tablespoons cornstarch
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  1. Preheat the oven to 350°F.
  2. To make the crust, combine the oats and walnuts in a food processor and blend until you achieve a grainy, coarse texture.  Add the dates, applesauce or milk, and cinnamon to form a dough that holds together when you press it.  If it feels a bit dry, add more applesauce or milk, 1 tablespoon at a time, to reach a stickier consistency.  Press the mixture into the bottom and sides of a 9-inch pie plate.  
  3. To make the filling, combine the walnuts, dates, milk, and molasses in a high-powered blender and blend until smooth and creamy.  Add the pumpkin puree, cornstarch, pumpkin pie spice, vanilla, cinnamon, and salt and continue to blend until smooth. 
  4. Transfer the pumpkin mixture to the piecrust and spread evenly.  Bake for 50-55 minutes.  Cover the edges of the pie with aluminum foil or a pie shield to prevent the crust from burning or getting too dark.  After baking, the pie will be too soft to cut; allow the pie to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for 4-6 hours before serving.