I don’t think Thanksgiving or fall really starts until we roll out the pumpkin pie. The scent of cinnamon and nutmeg hit the air and that feels like fall!

These days, I make that same cozy comfort just a little lighter and kinder. This pumpkin pie is creamy, spiced just right, and made without dairy, eggs, or oil. It’s a taste of tradition that loves you right back.

Whether you’re bringing dessert to the family table or treating yourself to a slice on a quiet evening, this pie’s the kind of simple joy that never goes out of style.

Nutrition & Cost Highlights

There are about 200 calories per slice, compared to 320+ of a commercial variety.
You’ll get healthy fats not saturated fats and sweetness from dates, not refined sugar.
This homemade slice will cost you about $0.85 per slice whereas the commercial version is about $1.75 per slice. So about a 50% savings making it yourself.

✨Pro Tip

For the silkiest texture, chill your pie overnight — it sets beautifully by morning. Serve with a dollop of aquafaba whipped cream or a drizzle of maple pecan sauce for a little extra charm.

🌻Final Thoughts

This pumpkin pie won’t have that plump egg consistency that you’re used to but it still gives the flavors and comfort of the holidays, without the heaviness — just good, old-fashioned yumminess that makes you feel right at home.

Pumpkin Pie

This pumpkin pie is inspired by Thanksgivings at my Granddaddy’s house in Birmingham—warm, spiced, and sweet. A lighter, dairy-free twist on tradition, it brings all the comfort without the heaviness.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 2

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Crust

1 cup chopped walnuts
1 cup rolled oats
1 cup dates

Filling

1 15 oz can pumpkin purée
12 oz soy milk
4 tbsp cornstarch
¼ cup date paste
2 tbsp sugar optional. If not using, increase maple syrup 1/2 tbsp
1 tbsp vanilla extract
1 tbsp maple syrup
2 tsp cinnamon
2 tsp pumpkin pie spice
pinch salt

Method

Preheat oven to 400°F (200°C).
To make the crust, add walnuts, oats, and dates to a food processor. Pulse until the mixture starts to stick together. Press into a pie plate and bake for 10 minutes.
In a small bowl, whisk soy milk and cornstarch until smooth.
In a large bowl, whisk together pumpkin purée, date paste, sugar, vanilla, maple syrup, cinnamon, pumpkin pie spice, and salt. Stir in the cornstarch mixture until fully combined.
Pour filling into the pre-baked crust.
Bake 40–45 minutes, until edges are set but the center still jiggles slightly.
Cool completely, then refrigerate at least 1 hour — overnight is even better for that perfect creamy texture.

Notes

Notes: For more cinnamony flavor, add one teaspoon to the crust.