Not-So-Traditional Pumpkin Pie
This pie crust ain’t flaky.
Nope, not at all.
It is, however, dense, sweet, chewy, and delicious. These mini pies are also full of fiber, free of refined sugar, easy to make gluten free, and low in fat and calories.
Makes 8 mini pies
- 2 cups rolled oats
- 8 pitted dates
- pinch of salt
- ~1/4 cup water
Pulse dates, oats, and salt in a food processor until everything is a fine crumble. Slowly drizzle in water, a tablespoon at a time, until the dough starts to stick together. Careful, the dough can easily get to wet, you want it to stick together but not to your fingers.
Form eight equal balls with the dough and place each into a paper muffin tin liner.
Use your index finger to push the dough down to form a little crust.
Filling
- 1 cup pumpkin puree
- 3 tablespoons coconut milk (the real stuff in the can)
- 1 tablespoon molasses
- 1/2 teaspoon spices (I used cinnamon and chai spice but use a pumpkin pie blend if you’ve got it!)
- honey, stevia, or maple syrup to taste
- 1 egg
Mix everything but the egg. Taste for sweetness/spice, adjust, add egg, mix thoroughly.
Scoop a rounded tablespoon of filling into each crust.
Put ’em in the oven, set the oven to 375* and turn on. Cook for about 25 minutes.
Remove from oven and allow to cool. Peel off the paper and serve! Top with yogurt, whipped cream, or coconut cream if desired.
P.S In case you were wondering, the answer is yes, this is an excellent “breakfast pie”!
