Low-Calorie Pumpkin Pie

5 from 1 vote

Create a delicious low-calorie pumpkin pie without a lot of added sugar and a flavorful pecan oat crust using just a springform pan and a food processor.

Prep Time25

Cook Time1 10

Resting Time1

Total Time2 35

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: slices

Author: Megan Olson

Ingredients

For the Crust

1 cup dates pitted & soaked in water 20 minutes & drained
2 tablespoons extra virgin olive oil
2 cups Gluten Free rolled oats or regular rolled oats
½ cup pecans raw and shelled
¼ teaspoon nutmeg
½ teaspoon cinnamon

For the Filling:

2 eggs room temperature
15 oz pumpkin puree
¼ cup coconut sugar or sugar of choice
¾ cup unsweetened almond milk or milk of choice
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg

US Customary - Metric

Instructions

Preheat oven to 350 F. Prepare a
7" springform pan by placing parchment paper on the bottom of the pan and lightly spraying the sides with nonstick cooking spray.
To a food processor or high speed blender, add the ingredients for the crust. Process on high until the mixture becomes sticky and clumps together. Depending on the dates and how they absorbed the water, you may need to add water to the mixture to get it to the sticky consistency.
Transfer the crust to the pan. Pat it down into the bottom of the pan with your hands forming an even layer on the bottom of the pan.
Next add the ingredients for the filling to the food processor or blender. Process on high until creamy and smooth.
Transfer the mixture to the pan, spreading into an even layer over the crust.
Bake at 350 F 60-70 minutes. Oven times will vary especially with baking so check that you can remove a toothpick clean from the center prior to removing.
Cool the pie in the pan 2-3 hours prior to removing and slicing.
Serve immediately or keep refrigerated.

Notes

Soak the dates for at least 20 minutes after pitting them to make them softer and easier to blend with the oats and nuts.
Use room-temperature eggs and almond milk to ensure the pie filling turns out smooth and creamy.
The pie must cool completely for at least 2-3 hours before you remove it from the pan or slice into it.

Nutrition