This pumpkin pie recipe is a serious winner. First and foremost, it’s delicious. Also, it has no added sugar, doesn\u2019t require baking, and fits with many different dietary needs including vegan, dairy-free, gluten-free, and paleo. It\u2019s a recipe that lends to inclusion at the Thanksgiving table: those who can\u2019t have some of the standard pumpkin pie ingredients like cream, eggs, and wheat can still enjoy this. And even if you don\u2019t have any of those dietary needs, this pie is objectively tasty, and healthier for everyone given that it has no added sugar or refined grains. <\/p>\n\n\n\n
According to the USDA, a standard slice of pumpkin pie has 25g (over 6 teaspoons) of total sugar in it, most of which is added to the recipe in the form of brown or white sugar. A slice of our pie has 9.7 grams of total sugar, coming from the pumpkin puree and the dates, which also contribute fiber and other beneficial nutrients and anti-oxidants. Our pie has more than double the fiber of a standard slice (5.5g vs. 2.4g) as well as more protein (8.5g vs. 5g). It also contains healthy fats from the nuts. All of these factors make it less likely to cause a big spike in blood sugar.<\/p>\n\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n
Another thing I love about this recipe is that it’s easy to make and a good project to involve kids in. Both my \u201ccutie pie\u201d 5 year old and I snuck a bite of the no-bake dough before forming the crust. And we both licked the bowl and spoons after we made the filling. When my 8 year old tried the finished pie, he said, “Mommy, I know what I want for dessert on my next birthday.” His next birthday is 10 months away, but luckily for him, Thanksgiving is just around the corner.<\/p>\n\n\n\n
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