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Healthy Persimmon Pie with Oatmeal Pecan Crust

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!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: fall, gluten-free, healthy, oatmeal crust, persimmon pie
Servings: 8 people
Calories: 333kcal
Author: Jovita | Yummy Addiction


For the crust:

  • 5 oz. (140g) pitted dates
  • 1 1/4 cup gluten-free rolled oats
  • 1/2 cup pecans , plus more for serving
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons coconut oil , at room temperature

For the filling:

  • 2 cups persimmon puree
  • 2/3 cups coconut sugar
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1 cup half-and-half
  • 4 eggs , at room temperature
  • whipped cream , for serving


The crust.

  • 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.

The filling.

  • 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.


Calories: 333kcal | Carbohydrates: 47.7g | Protein: 7.1g | Fat: 13g | Cholesterol: 94.5mg | Sodium: 261.6mg | Sugar: 32.4g