Pumpkin Pie
Sugar Swap

Replace Processed Sugar From Your Diet With Medjool Dates!

Pumpkin Pie


For the crust:

  • 1 cup walnuts
  • 1 cup pecans
  • 2 tsp. coconut oil
  • 9 Medjool dates, pitted and chopped
  • 1 pinch of salt

For the filling:

  • 1 tin (425 g) pumpkin puree
  • ¾ cup evaporated milk
  • 1 cup date paste
  • 2 eggs (large)
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ½ tsp. salt


  1. Preheat the oven to 180 ˚C. Place all crust ingredients into a food processor and pulse to a fine crumb consistency. Transfer the mixture to a pie tin and press firmly in place with the bottom of a glass. Use your fingers to press the crumb mixture up along the sides of the tin. Bake for 10-12 minutes or until lightly browned. Remove the crust from o the ven and cool slightly on a wire rack.
  2. Increase the oven temperature to 220 ˚C. Place the pumpkin, evaporated milk, date paste, eggs, spices and salt in a medium bowl. Whisk until smooth. Pour into the crust. Cover the edges of the pie crust with strips of foil to avoid over-baking. Bake for 15 minutes.
  3. Reduce the oven temperature to 180 ˚C and continue baking for 40-45 minutes or until a knife inserted 2.5 cm away from the crust comes out clean. Cool completely.
  4. Store in an airtight container in the refrigerator.
8 servings
1 hour 30 minutes

Nutritional analysis (per serving):

calories: 413.7 fat grams: 23.7 carb grams: 48.2 protein grams: 8.8