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Delicious Guilt-Free Pumpkin Pie w/ Oat Pie Crust

Delicious Guilt-Free Pumpkin Pie w/ Oat Pie Crust

Serves: 8

Category: Desserts

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Rated by: 19 members

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This rich and creamy pie is perfect for a happy and healthy holiday dinner. Pumpkins and related squashes are good sources of beta-carotene, alpha-carotene, lutein and zeaxanthin, antioxidants belonging to a group of pigments called carotenoids.

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1 cup quick oats (not instant)
1/4 cup ground almonds
1 tablespoon whole wheat flour (optional)
2 tablespoons olive oil
2 tablespoons water
1 1/2 cups pumpkin puree (see note)
1/2 cup date sugar
1/2 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 1/2 tablespoons arrowroot powder
1 10-ounce pkg soft tofu
1 1/3 cups raw cashews
3/4 cup vanilla soy milk
2/3 cup dates


Preheat oven to 350 degrees.

Pie Crust: Mix oats, almonds, flour, and date sugar. Blend oil and water together with a wire whisk. Add to dry ingredients and mix until it holds together. You may need to add a little more water. Spray 9-inch pie dish lightly with cooking spray and press the crust to thinly cover the bottom and sides of the pie dish. Prebake the crust for 5 minutes.

Pie Filling: In a blender, combine the pumpkin and date sugar. Add raisins, spices, arrowroot powder, and tofu. Blend until smooth. Pour mixture into prebaked pie shell. Cover with aluminum foil and bake for 60 minutes. Uncover and continue baking until lightly browned, about 10-15 minutes.

While pie is in the oven make the Cashew Cream. Blend all ingredients together in a Vita-Mix or other powerful blender.

Serve slightly warm or cold with a dollop of Cashew Cream.

Note: The pie filling will firm up as it cools.

Note: Use fresh pumpkin puree or pumpkin puree packed in BPA-free tetrapak cartons.

For fresh pumpkin puree,select "pie" or "sugar" pumpkins if possible, they are sweeter and less grainy than Jack-o-Lantern types. Cut top from pumpkin and scrape out stringy membranes and seeds. Cut pumpkin into large pieces and place in a roasting pan. Pour 1/2 cup water into the bottom of the pan and cover with foil. Bake 45 to 60 minutes or until pumpkin is soft and easily pierced with a fork. Let cool and then scrape the soft pulp from the skin into a food processor or high-powered blender. Pulse until evenly pureed.
Leftover pumpkin puree may be frozen in an airtight container for up to 12 months.

Calories 365; Protein 11 g; Carbohydrates 46 g; Total Fat 17.9 g; Saturated Fat 2.8 g; Cholesterol 0 mg; Sodium 21 mg; Fiber 4.2 g; Beta-Carotene 676 ug; Vitamin C 2 mg; Calcium 173 mg; Iron 6.8 mg; Folate 24 ug; Magnesium 105 mg; Zinc 1.9 mg; Selenium 10.1 ug

Comments (21):


Melissa Phillippe

11/17/2006 04:13 AM

Rated this recipe: (no rating)

I might just have too good an oven (it is pro-like ;-)) but this way it b=urned the top completely - topping is AMAZING - pie just okay.... But, I mean - we are eating it! :-)


11/18/2006 07:37 PM

Rated this recipe:

I found the top and crust got over cooked while the middle was still a bit soft. Covering the whole pie with foil instead of just the edges and using whole dates instead of date sugar in the crust might help.


11/23/2006 11:49 AM

Rated this recipe: (no rating)

Where is the pumpkin pie recipe that Dr. Fuhrman talked about on Nutritional Wisdom yesterday (11/22)? He mentioned using bananas, sweet potatoes, pumpkin... no mention of tofu. That one sounds 10x better than this one.


11/26/2006 04:44 PM

Rated this recipe: (no rating)

How much date sugar do you use in the crust? There is no amount listed under ingredients for the pie crust.
This comment was last edited on 11/26/2006 06:03 PM


02/23/2007 10:19 AM

Rated this recipe: (no rating)

antiwheat - I believe that the recipe has been edited to remove the date sugar. Check out this thread in the forums:

Here & Now

11/29/2008 06:38 AM

Rated this recipe:

Be sure to read this thread in the forum before trying this recipe:

Based on my reading of it, I left the sugar/dates completely out of the crust and used dates in the pie filling instead of date sugar. The aluminum foil with the hole cut in the middle worked great! I baked the pie for 75 minutes @ 350 degrees. 15 minutes uncovered, and 60 minutes with the crust covered (a square of aluminum foil with large hole in the middle leaving most of the pie uncovered). The texture and appearance of the pie came out great... The crust came out great... The taste was a bit bland, but when you add the topping, it's a real treat! I will use a bit more spice in the next one and it should taste just like moms! ;) I highly recommend this recipe!


11/20/2009 08:25 PM

Rated this recipe:

I thought this was great. I baked it like I would bake a normal pumpkin pie. Covered at 350 for 60 mins. Then uncovered for an additional 15 mins at 350.


11/26/2010 09:03 AM

Rated this recipe:

Followed the instructions exactly (without the optional whole wheat flour). My husband and I really enjoyed it (particularly with a dollop of the cashew cream). Our non-ETL relatives did not try it. We will feel satisfied and happy with this for our Thanksgiving pumpkin pie for years to come. I rated it 4, instead of 5 stars, because I don't think non-ETL eaters would enjoy it nearly as much.


11/28/2010 10:35 AM

Rated this recipe:

We used the latest version (without date sugar in the crust), and based on the comments, we baked it for 60 minutes covered at 350, then uncovered for 15 minutes at 350, which worked great. For the crust, we substituted unsweetened applesauce for the oil, we ground up the oats in a blender first, and we added 1/8 tsp Redmond's Real Salt (adds 215 mg sodium per pie). We also didn't spray the pan with oil. For the pie filling, we used fresh pumpkin medjool dates, fresh ginger and whole spices. With all of these modifications, the pie was the best pumpkin pie I've had in 11 years, since becoming vegan. I don'y remember what non-vegan pumpkin pie tastes like, though. I gave the recipe 4 stars because I needed to make these modifications in order to make a five-star flavor for our palate. The texture was excellent, though!


11/30/2010 10:04 PM

Rated this recipe:

Very good! We ETL eaters were very pleased, and the SAD eaters enjoyed it too! Made it by the recipe, with the exception of baking it a shorter time period (15 min at 425 and 30-40 min at 350). Definately a keeper! We can enjoy pumpkin pie again! :)


11/30/2010 10:04 PM

Rated this recipe:

This comment was last edited on 11/21/2014 11:29 AM


08/11/2011 10:31 PM

Rated this recipe:

I swap the sugar for dried apples (fresh cause some reaction so it won't set). I call it 70 lb pie, because without it I dont think I could have stayed on track -- something to look forward to.


11/10/2011 10:32 PM

Rated this recipe:

Followed Nicole_F's technique above, without the sea salt. If you don't want to mess with the aluminum foil/hole in the middle stuff, just don't form the crust above the pie filling. The pie filling then protects the crust below. You may have to put aluminum foil or an oven-safe plate over the whole pie during the last 10 minutes or so if the pie filling is getting too dark. When following Nicole_F's tips for the crust, the crust actually needs to be pre-baked - unless you like a softer, chewy crust. Haven't done this yet, so not quite sure about pre-baking time.
This comment was last edited on 11/10/2011 10:37 PM


11/23/2011 03:02 PM

Rated this recipe: (no rating)

Working on this now, had used up all my date sugar for another recipe and just left enough for the filling. No where in the ingredients for the crust does it list date sugar so we will have it without and now I will read the threads through before doing anything. Tasted the filling and it really is incredible. Looking forward to this tomorrow! Along with a few other recipes. I'll rate it tomorrow after we eat.
This comment was last edited on 11/23/2011 03:20 PM

Heather Lund

02/13/2012 02:11 PM

Rated this recipe:

This pie is great.


09/30/2012 07:13 PM

Rated this recipe:

Will not be making this again.


11/23/2012 07:28 AM

Rated this recipe:

This pie is delicious. I made two individual small tarts for my husband and I. The crust is so easy and really good, to keep it gluten free I used Bob's All Purpose GF Flour. All the other ingredients I had on hand except for the soft tofu so I used unsalted lowfat cottage cheese. (though not on the ETL plan)
Cashew cream I always have prepared and frozen in cubes. Though mine was not thick enough to make a dollop =) It did make a yummy drizzle over the tart. Sweetened with a small amount of pure maple syrup and some pure vanilla extract. Thank you again for a great recipe!!!


11/28/2013 03:15 PM

Rated this recipe:

This is my 2nd year and hence my 2nd time making it. The first year it came out better, this year the arrowroot dominated the flavor. I think some tweeting I can make it a 5 star dessert,until then it's a 3 star dessert


11/30/2013 01:40 AM

Rated this recipe: (no rating)

This was awesome and a huge hit with everyone!! I couldn't find soft tofu so I used extra firm and it did great it may have eliminated the problem some had with it being loose in the middle. I will definitely do this again. The cashew cream for the top (instead of whipped cream) was delicious beyond words!!


11/06/2015 05:53 PM

Rated this recipe:

I LOVE the taste of this pie filling!

I made 2 pies, and they were done cooking in 45 minutes. I did not use the foil on top.

My husband enjoyed this pie.
This comment was last edited on 11/06/2015 10:21 PM


12/09/2015 09:29 PM

Rated this recipe:

I made my crust with water and millet flour.

I soaked my raisins in boiling water.

This is a great pie!!!