Pumpkin Casserole with a Walnut Date Crust

Making a healthy pumpkin pie for your family’s Thanksgiving is serious business. You’ve got to please the palate of guest with ages 4-70, all the while considering health. Not an easy task! Originally, I planned on making a healthified classic pie in a frozen crust I picked up at Whole Food’s, and decided to do a trial run before Turkey Day. The crust never held up and basically melted, leading me to drop the entire pie while taking it out of the oven! So I went to plan B- a healthy pie with a walnut date crust. However, I failed to remember that dates contained pits, so with a smoking food processor and not enough dates for a full crust, I went to Plan C: Healthy pumpkin casserole!

I suppose everything happens for a reason, because I couldn’t have asked for it to turn out better! Everyone gobbled up the dessert, which ended up with a nice thick crust and silky texture. Mission accomplished:)

Pumpkin Casserole with a Walnut Date Crust

Ingredients (Filling):

1 can pumpkin

1/4 cup agave (you can cut in half and substitute a bit of stevia)

1 banana

1/2 cup almondmilk

1 T. chia seeds

1.5 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp coriander

Ingredients (Crust):

2 cups walnuts

1 to 1.5 cup pitted dates 😉

1 tsp cinnamon

Directions:

To make the crust, combine crust ingredients in a food processor and process until the mix is sticky and the nuts are in smaller pieces. Set aside. For the filling, combine all ingredients in your blender or processor and blend until smooth and silky. In a 5 by 5 pan, form the crust to the bottom, and pour filling over. Chill in the refrigerator for at least an hour and enjoy:)

Easy as pie! Or casserole, or really whatever you want to call it- All I know is that I’m stocking up on pumpkin now so that we can make this dessert year-round!:)
Have a fantastic night<3

Sunnie

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Categories: Uncategorized | Tags: , , , | 20 Comments

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20 thoughts on “Pumpkin Casserole with a Walnut Date Crust

  1. yess i was hoping youd post this soon. looked too good to not have the recipe for!

  2. That sounds and looks amazing!

  3. Can’t wait to make this – though, where do I find dates in the grocery store? Are they in the produce section somewhere?!

  4. That looks lovely!

    I just nominated you for a Liebster award : )
    http://keepingitrealfood.com/2012/11/30/random-facts/

  5. Amazing Sunnie! Although I’d have to admit I never thought of adding Coriander to a dessert….
    P.S. Did you receive the coconut oil you won in my giveaway yet?

    • Thanks Maria! I just threw in a tiny pinch, but I think it complimented the pumpkin. I actually have not received the oil yet but it is probably coming soon- no worries:)

  6. I love this recipe! This looks fantastic and I can’t wait to make it!
    My mouth is watering as we speak (and we don’t have any dessert tonight).

  7. Sounds delicious! And super easy too!

  8. This looks so good! We are definitely going to have to try it!!

    • Thanks so much! I have my pumpkin stash on hand so I can make it throughout the year:)

      • Same! We always have a can in the house, not to mention we buy a squash each week, so we can cube them and freeze them for the whole winter! And so we can have a huge back-up of roasted squash seeds. Mmmmm 🙂

  9. Pingback: Kale Salad with Lime Avocado Dressing and Fruit « moderngirlnutrition

  10. found this link from your latest blog and couldn’t have been a better time! I have leftover cans of pumpkin from Thanksgiving that I’ve been trying to find something to do with, bought pitted medjool dates last week for a raw cheesecake recipe I never ended up making, and I *just* bought a fresh jug of almond milk today! Wahoo, talk about good timing! 😉

    • So hapy to hear that! My aunt claimed this as her favorite thing from Thanksgiving, so it’s definitely a staple around here! Just make sure to take out the date pits;) Have a great night!

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