DateME Maple Pumpkin Pie

Photo of Maple Pumpkin Pie made with All Natural DateME Date Paste

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.

Photo of Maple Pumpkin Pie made with Premium DateME Date Paste

Ingredients

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

Directions

  1. Preheat oven to 325°F.
  2. For the crust, combine the flour, almond flour, sugar, and baking soda in a large bowl.
  3. Drop small spoonfuls of the date paste into the flour mixture. Add the small butter pieces.
  4. 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.
  5. 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.
  6. Roll the dough into a ball.
  7. 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.
  8. Using a fork, prick a few holes into the crust.
  9. Bake the crust in the oven for approximately 10 minutes, then set aside to cool.
  10. 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.
  11. 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.
  12. In a separate bowl, whisk together the eggs and egg yolk.
  13. Whisk the eggs into the pumpkin mixture until well combined.
  14. 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.
  15. Bake pie for approximately 35-40 minutes, or until the center is firm.
  16. Take out of the oven and allow the pie to fully cool.
  17. 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.
  18. 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.
  19. Remove the pan from the heat once the chocolate has melted and a uniform thick syrup has formed.
  20. 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.
  21. Slice the pie into 8-10 pieces and enjoy.

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Chocolate Pecan Pie

Photo of Chocolate Pecan Pie made with All Natural DateME Date Paste

Chocolate Pecan Pie

Pecan pie is definitely a favorite among pie lovers, but we up the ante with our chocolate pecan pie recipe. The filling is made with pecans, date paste, chocolate, and a touch of maple syrup. We use gluten-free flour for ours, but you can use any flour of your choice.

Photo of Chocolate Pecan Pie made with Ready to Use DateME Date Paste

Ingredients

For the Crust:

  • 1½ cups gluten-free flour blend
  • ½ cup almond flour
  • 2 Tbsp. coconut sugar
  • ¼ tsp. baking soda
  • 6 Tbsp. salted butter, cut into small pieces
  • ¼ cup DateME Date Paste
  • 5-6 Tbsp. ice cold water

For the Filling:

  • 1½ cups DateME Date Paste
  • ½ cup coconut milk/milk
  • ¼ cup salted butter
  • ¼ cup maple syrup
  • 5 Tbsp. cocoa powder
  • 70g dark chocolate
  • 3 eggs
  • 1-1½ cups whole pecans

Directions

  1. Preheat oven to 325°F.
  2. To make the crust, combine the flour, almond flour, sugar, and baking soda in a large bowl.
  3. Drop small spoonfuls of the date paste into the flour mixture. Add the butter pieces. Use a pastry blender or a fork to work the date paste and butter into the flour until a crumbly dough forms.
  4. Add the 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.
  5. Roll the dough into a ball. Press the dough into a lightly greased tart pan, taking your time to spread the dough out evenly.
  6. Prick a few holes into the bottom of the crust with a fork. Bake for approximately 10 minutes.
  7. Meanwhile, for the filling, melt the butter in a pot over medium heat. Once it begins melting, add the date paste, coconut milk, and maple syrup. Stir until the ingredients are well mixed. Add the dark chocolate. Once the chocolate is melted, add the cocoa powder and stir. Remove the pot from the heat.
  8. In a separate bowl, whisk the eggs. Temper them by very slowly pouring in a spoonful or two of the date filling while whisking. This will keep the eggs from scrambling since the date mixture will be hot.
  9. Repeat this until about half of the date filling has been added to the eggs.
  10. Whisk the egg mixture into the remaining date filling in the pot until a smooth paste forms.
  11. Pour the filling into the semi-baked pie crust. Arrange the pecans in the design of your choosing on top of the pie.
  12. Bake the pie for 20-25 minutes, or until the filling is fairly firm and the pecans are golden.

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Video Recipe – Date & Nut Hand Pies

Date and Nut Hand Snack Pie recipe made with DateME Boutique ready to use date paste

Date & Nut Hand Pies

This recipe for hand pies is perfect for using up any odds and ends you have leftover from other baking. Cut your pastry dough into circles and fill with date paste and your favorite nuts and spices. You can even include a little chopped apple or pear. These little gems are great with a morning cup of coffee or in the evening as a sweet snack.

Ingredients

  • pie dough
  • DateME Date Paste
  • chopped nuts (pecans, walnuts, etc.)
  • spices (cinnamon, cardamom, etc.)

Directions

Cut out dough into ~4 inch circles and top with 1 tsp. date paste and your favorite nuts and spices. Fold over, seal, and poke small vent holes in the top with a fork. Bake at 375 degrees F for ~30 minutes until golden brown.

If desired, brush with egg wash and sprinkle with coarse sugar before baking.

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