PUMPKIN DATE PIE W/ ALMOND FLOUR OAT CRUST

 PUMPKIN DATE PIE W/ ALMOND FLOUR OAT CRUST 

(& VANILLA HONEY GREEK YOGURT WHIP)

(Printable recipe HERE)

I have a beef with sugar, but I really love having pie with my coffee. What’s a girl to do? Make a recipe. Problem solved. This is one of my favorite holiday snacks and it was developed with simple food pairing in mind. The almond flour and Greek yogurt are protein rich helping to stabilize blood sugar, while the only sweetness in this dessert come from fruits and very minimal honey. Cutting sugar helped me reverse my Pre-diabetes, but there’s no reason I can’t enjoy pie over the holidays. And I am not at all exaggerating when I say this pie tastes BETTER than the sugary version. I hope you and yours enjoy this pie as much as my family does. God bless, and Happy Thanksgiving!

PUMPKIN DATE PIE W/ ALMOND FLOUR OAT CRUST 

(& VANILLA HONEY GREEK YOGURT WHIP)

(Printable recipe HERE)

Makes one pie

Preheat oven to 425F 

For the crust:  

1 Cup Almond Flour

1 Cup Oat Flour (plus more for dusting)

8 Tbsp (one stick) unsalted butter

1 egg

1 tsp Baking Powder

2-5 Tbsp ice water (just enough until it comes together)

Dice the butter into small cubes and mix together with the rest of the ingredients until it forms a ball of dough, adding the ice water 1 Tbsp at a time as needed. 

Cover and set aside while we make our filling.

For the filling:

1 can (425g) pumpkin puree

12 pitted Medjool Dates 

5 oz milk

2 eggs

1 Tbsp honey

1/8 tsp Nutmeg

1/4 tsp ginger

1/4tsp ground cloves

1 tsp cinnamon

1/2 tsp salt

Blend the dates with the milk in a blender until smooth then combine all ingredients and mix well.

Roll out your crust on floured parchment paper, dusting and folding in thirds until it starts to take shape. When you can roll it into the size you need place the  pie pan over the crust then flip the pan and crust (parchment and all) over and peel away the paper. Shape your crust and trim any excess. This crust tastes best at around 1/4” thick. I like to make a simple crimp, but decorate at will. :) be sure to fork the bottom of the crust so that it doesn’t puff up.

Bake the crust at 425F for 5 minutes.

When the 5 minutes is up, take the crust from the oven and turn the oven to 375F. Then pour the filling into the crust, spreading evenly. I like to dusk a bit more cinnamon on the top for presentation, but that is of course optional.

Bake the pie at 375F for 40-45 mins or until a toothpick comes out clean.

For the Vanilla Honey Greek Yogurt Whipped Cream:

1 Cup heavy whipping cream

1/2 Cup plain Greek yogurt

1 tsp Vanilla

2 Tbsp Honey (this brings out the natural sweetness of the cream and the Vanilla)

Combine all and mix with a stand or hand mixer until stiff peaks form. Transfer to an airtight container and keep in the fridge until ready to serve with the pie. It’s the perfect pairing. :)

Enjoy, and Happy Holidays! 

Content by Casey Clark - http://cozyhomemakingvibes.blogspot.com

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