This delicious seasonal pie packed with persimmons is a nice change from the traditional pumpkin pie. Featuring an oatmeal, date, and pecan crust, it's also healthy and gluten-free!
Keyword: fall, gluten-free, healthy, oatmeal crust, persimmon pie
Author: Jovita | Yummy Addiction
For the crust:
5oz. (140g)pitted dates
1 1/4cupgluten-free rolled oats
1/2cuppecans, plus more for serving
3tablespoonscoconut oil, at room temperature
For the filling:
4eggs, at room temperature
whipped cream, for serving
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23-cm) pie dish. If your dates are firm, soak them in water for 30-60 minutes and drain before using.
In a food processor,combine the oats, pecans, cinnamon, and salt and process until the mixture resembles crumbs. Add the dates and coconut oil and process again until the mixture sticks together when pressed with your fingers. If it’s too dry and crumbly, add a teaspoon of water at a time and process again.
Press the crust mixture into a pie pan, pressing it up against the sides of the pan. Bake for 10-12 minutes, until lightly golden. Set aside to cool for 30 minutes on a cooling rack.
Change the oven temperature to 375°F (190°C).
In a bowl, whisk together the persimmon puree, coconut sugar, ginger, cinnamon, vanilla, salt, cardamom, nutmeg, half-and-half, and eggs.
Pour the filling into the baked pie crust. Bake the pie for 20 minutes. Cover with aluminum foil, making sure that it doesn’t touch the filling. Continue baking for 25-30 minutes more, until the center is almost set and is just barely jiggly.
Transfer the pie to a wire rack and cool completely for at least 2 hours before slicing and serving.
Serve with some whipped cream and chopped pecans on top.
The crust adapted from "The Oh She Glows Cookbook" by Angela Liddon.