DateME Maple Pumpkin Pie
There are many recipes out there for pumpkin pie. Ours uses date paste and a bit of maple syrup for sweetness. We’ve also updated it with a gluten-free crust and a delicious chocolate and tahini drizzle on top.
For the Crust:
- 1½ cups gluten-free flour blend
- ½ cup almond flour
- 1 Tbsp. coconut sugar
- ¼ tsp. baking soda
- 5 Tbsp. salted butter, cut into small pieces
- ¼ cup DateME Date Paste
- 3-4 Tbsp. ice cold water
For the Filling:
- ½ cup DateME Date Paste
- ½ cup coconut milk (or milk of choice)
- 2 Tbsp. maple syrup
- 1¼ cup pumpkin puree
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- ¼ tsp. dried ginger
- 2 large eggs
- 1 large egg yolk
For the Topping (Optional but delicious!):
- ½ cup coconut milk
- ½ cup DateME Date Paste
- ½ tsp. vanilla
- 1 Tbsp. tahini paste
- 2 Tbsp. water (or as needed)
- 2 Tbsp. chocolate chips
- Preheat oven to 325°F.
- For the crust, combine the flour, almond flour, sugar, and baking soda in a large bowl.
- Drop small spoonfuls of the date paste into the flour mixture. Add the small butter pieces.
- Use a pastry blender or a fork to work the date paste and butter into the flour mixture until well incorporated and a crumbly dough forms.
- Add cold water one tablespoon at a time, mixing with the pastry blender or fork until the dough comes together. If the dough looks too dry, add an additional tablespoon of water.
- Roll the dough into a ball.
- Grease a 9” pie plate or tart tin (we used a tart tin) with a little butter or oil. Press the dough into the tin until it forms a uniform layer. Take your time and ensure that all areas of the tin are covered and that the crust isn’t too thick or thin in areas.
- Using a fork, prick a few holes into the crust.
- Bake the crust in the oven for approximately 10 minutes, then set aside to cool.
- While the crust is baking, make the filling. Heat the coconut milk, date paste, and maple syrup in a small saucepan over medium-low heat. Stir frequently to help the date paste melt into the milk.
- Once the date paste melts and is combined with the milk and maple syrup, remove the pan from the heat and stir in the pumpkin, vanilla extract, and spices. Allow to cool for 2-3 minutes.
- In a separate bowl, whisk together the eggs and egg yolk.
- Whisk the eggs into the pumpkin mixture until well combined.
- Carefully pour the pumpkin mixture into the pre-baked crust. Use a spatula or the back of a spoon to make sure the pumpkin mixture is evenly distributed. Leave a small amount of crust visible as you fill, making sure to not overfill.
- Bake pie for approximately 35-40 minutes, or until the center is firm.
- Take out of the oven and allow the pie to fully cool.
- To make the topping, combine the coconut milk, date paste, tahini paste, and vanilla extract in a small saucepan over medium-low heat. Use a whisk to stir frequently as the date paste melts into the coconut milk. If the mixture starts thickening too much, add water ½ tablespoon at a time.
- Once the date paste has completely melted and the mixture is fairly thick, stir in the chocolate chips. Continue stirring until the chips are completely melted.
- Remove the pan from the heat once the chocolate has melted and a uniform thick syrup has formed.
- Allow the mixture to cool for 5 minutes, then spoon into a piping bag. Pipe the topping onto your pie in whatever pattern you desire.
- Slice the pie into 8-10 pieces and enjoy.
Share This Recipe: