Date Crusted Pumpkin Pie

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Date Crusted Pumpkin Pie

My date crusted pumpkin pie is the perfect Paleo and Gluten Free way to end a delicious Thanksgiving dinner! And it is good for you!! You can make this pie 1 day in advance and keep in the refrigerator covered. Let come to room temperature before serving. You can also substitute almonds for hazelnuts.



  • Ingredients for Date Crust
  • 1/2 cup dates, pitted
  • 1/4 cup walnuts
  • 1/2 cup pecans
  • 2 tablespoons unsalted organic butter (softened)
  • 1 tablespoon coconut flour
  • 1/2 teaspoon sea salt
  • 1 tablespoon coconut oil, melted
  • ------------------------------------------
  • Ingredients for Pumpkin Pie Filling
  • 1 (14 oz) can organic pumpkin puree
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon fresh nutmeg
  • 1/4 teaspoon fresh grated ginger
  • 2 large eggs, room temperature
  • 3 tablespoons raw honey (local)
  • 1/2 cup coconut milk (canned full fat)


  1. Directions for Date Crust

    1. Preheat oven to 350 F.
    2. Place the dates and nuts in a food processor and pulse until the nuts are almost smooth.
    3. Pour into a medium mixing bowl, add the butter and salt and mix into a thick dough. For best results use your hand.
    4. Brush pie plate with coconut oil then add crust mixture pressing with your fingers firmly to form the pie plate.
    5. Bake for 10 minutes then remove from oven and let cool for 5 minutes.
  2. Directions for Pumpkin Pie Filling

    1. In a large bowl whisk all of the pumpkin pie ingredients together and combine well.
    2. Pour filling into the cool date crust and bake for 40-45 minutes.

    Cindy’s Note: I like to serve with fresh whipped cream and I add a little vanilla and cinnamon in the cream!

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