Gluten Free Vegan Pecan Date Pie

Thanksgiving is NEXT week, friends, oh my! If you feel like it was just Halloween, and now suddenly it’s Christmastime, and somehow Thanksgiving managed to sneak up behind this week with a “boo!”, you’re so not alone. Maybe you’re not thinking the stacked up holiday crunch like that, but you get the gist. This year, Thanksgiving wandered off and almost got lost, but it’s back now, and we’ve got to decide what to do about it.

One scrumptious “thing” on my list this year is definitely a reprise of this pie. Gluten-free, vegan, and naturally sweetened, this pecan date pie just may be a game changer. It isn’t the ooey-gooey, sticky-sweet sensation of a classic Southern pecan pie—nor is it the sugar rush. Made with Medjool dates, pure maple syrup, plant milk, tahini, and flaxmeal, this beauty delivers rich, delicious flavor without corn syrup, butter, or eggs. As an added bonus, it’s really easy to make. You basically just blend your filling, then spread over your nuts laid in a pie crust. Speaking of pie crust, this single press-in crust is made with just oats, olive oil, a pinch of salt, and orange juice. Honestly, you don’t even need a recipe—if you’ve ever made play doh, you’ll be a whiz at pouring in a little liquid until you’ve got the right consistency.

I loooove pecan pie, but it’s been years since I’ve had one, because of all the aforementioned traditional ingredients. My substitute for those years has been a plump Medjool date with a salted, roasted pecan nested in it, and believe me, it’s sooo satisfying. The combo is so reminescent of pecan pie, I had to try to make one based around it, and this is it. One of those first-try successes, and guess what? You can freeze it! It keeps well and softens quickly. I have a slice waiting for me in the freezer right now, just in case I we go with quiet plans and our little trio goes for pumpkin only.

Maybe it’s only too appropriate that Thanksgiving isn’t getting quite the attention it used to. For one thing, recent years have increasingly shone a spotlight on discomfiting and insidious truths, myths, and misconceptions that lead to utter disenchantment with the whole Thanksgiving story. (If you’d like to do some light reading and/or explaining in this regard, I love this Thanksgiving Lesson Plan Booklet from a Native American Perspective, and also this accessibly enlightening Smithsonian article.) While the story is flawed, though, the spirit of Thanksgiving is full of hope. It’s Canadian Thanksgiving in November, and it’s about tenderness and friendship. The day being semi-forgotten then remembered is appropriate viewing in this way, too. We don’t need the lights displays—which I love—or the full-on marketing promotions. We just need to look inward with warmth, reflect on and share our gratitude and love for one another. Much love to you this season! xo

This pie is a game changer!

 Healthy Vegan, Gluten Free Pecan Pie

1 prepared, gluten-free vegan pie crust (see oat and olive oil recipe, below)

1 ½ cup raw pecans
1 Cup Medjool dates
½ Cup maple syrup
¾ Cup unsweetened or unsweetened vanilla almond milk
4 Tablespoons flaxseed meal
¼ Cup tahini
1 Teaspoon vanilla extract
1 Teaspoon ground cinnamon
Pinch Himalayan or sea salt

Optional T orange zest

Preheat oven to 325 degrees F. Spread pecans on a baking sheet. Toast the pecans in the oven for 5 minutes. Set aside to cool. Increase oven temp to 350 degrees.

Prepare the filling. In a blender, process dates, maple syrup and plant milk, flaxseed meal and tahini. Blend until smooth.

If desired reserve some of the pecans (about 1/2 Cup) to arrange on the top of the pie. Add the toasted pecans to the prepared crust, breaking some into smaller pieces. Pour the warm filling over the pecans, to thoroughly coat. It should fill the pan to about ¾ inch height. If you reserved some of the nuts, arrange them as you like on the top now.

Bake in the preheated 350 degree oven for approximately 40 minutes or until the pie is firm around the edges and much of the middle.

Cool completely before serving with a dollop of coconut cream or dairy-free ice cream. 

Easy Olive Oil and Oats Press-in Crust:
2 ½ Cups oats
Pinch sea salt
⅓ Cup olive oil
¼ Cup plus 2-3 extra tablespoons as needed cold orange juice

In a food processor, process the oats until forming a fine flour. Transfer to a bowl whisk in the pinch of salt.
Stir in the olive oil to form a crumbly mixture. Gradually add in the orange juice to form a moist dough.
Press the dough into a pie plate and up the sides. If desired, use a fork to lightly crimp the crust.
To blind bake, preheat the oven to 375 degrees and bake for 10 minutes. Let cool and fill.