Pumpkin-Spiced Sweet Potato Pie with Date-Nut Crust

Makes one 9-inch pie, about 8 slices. Adapted from My Quiet Kitchen.

Crust

• 1 cup rolled oats

• ¾ cup pecans

• ¾ cup walnuts

• 1 cup pitted Medjool dates, packed

• 1 tsp cinnamon

• 1 tsp vanilla extract

• Pinch of salt

Filling

• 1½ lbs sweet potatoes (about 3 medium-large), for 2½ cups mashed

• 1 cup unsweetened plain non-dairy milk

• ½ cup raw cashews

• ¼ cup date paste (see step 3)

• 1½ Tbsp maple syrup

• 3 Tbsp arrowroot starch or cornstarch

• 1 heaping Tbsp pumpkin pie spice

• 2 tsp vanilla extract

• ½ tsp fine sea salt

Directions

1. Roast the sweet potatoes (up to 3 days ahead). Prick them with a fork and bake on a lined sheet at 400°F for 50–60 minutes, flipping halfway, until soft. Cool, peel, and measure 2½ cups.

2. Make the crust. Heat the oven to 350°F. Pulse the oats and nuts in a food processor until coarsely ground. Add the remaining crust ingredients and process until the mixture holds together when pinched, adding water 1 tsp at a time if needed. Press firmly into a 9-inch pie plate and bake for 10 minutes. Let cool.

3. Make the date paste. Soak about 3 pitted Medjool dates in hot water for 10 minutes. Drain, then process with 1–2 Tbsp fresh water until smooth. Measure ¼ cup.

4. Blend the filling. Blend the milk and cashews until completely smooth. Add the remaining filling ingredients and blend until creamy, scraping down the sides as needed.

5. Bake. Pour the filling into the crust and smooth the top. Bake at 350°F for 45–50 minutes, until the center looks just set. Check the crust at 25 minutes and cover the edges with foil if they’re browning quickly.

6. Chill. Cool at room temperature for 30 minutes, then refrigerate for at least 3–4 hours before slicing. A few cracks on top are normal.