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Pumpkin & Sweet Potato Pie with Pumpkin Walnut 'Butter'

Updated: Nov 2, 2020

Our Pumpkin & Sweet Potato Pie with Pumpkin Walnut 'Butter' might be my all-time favorite dessert I've ever created.

It has such a beautiful variety of flavor, texture, and of course, is so simple to make.

Perfect for Thanksgiving but any time you'd like to enjoy a fall treat!

The entire family is going to love this recipe and let me warn you the Pumpkin Walnut 'Butter' is the definition of delicious.

Print the PDF here:

Pumpkin & Sweet Potato Pie
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Pumpkin & Sweet Potato Pie
With Pumpkin Walnut ‘Butter’
 By: The Jaroudi Family
1 ½ cup rolled oats 
6-8 pitted dates 
2 tbsp non-dairy milk unsweetened & unflavored 
1 tsp vanilla extract 
1 tbsp pumpkin pie spice 
1 -15 oz can of pure pumpkin 
2 cups roasted sweet potatoes (without the skin)
1/4 cup non-dairy milk unsweetened & unflavored 
6-8 pitted dates 
1 tsp vanilla extract 
1 tbsp pumpkin pie spice 
Pumpkin Walnut ‘Butter’
1 cup pure pumpkin 
¼ cup non-dairy milk unsweetened & unflavored 
4 pitted dates 
½ cup raw walnuts 
1 tbsp pumpkin pie spice 
+Preheat the oven to 350 degrees  
+In a food processor blend together all of the crust ingredients. 
You should be able to pinch together the crust slightly
+Empty into a silicone pie pan or parchment paper-lined pie dish
+Use your fingers to create a bottom crust layer for the pie 
(Double crust recipe if you’d like to create a wall for crust) 
+Combined all of the filling ingredients in a high-speed blender and blend until smooth. 
+Pour filling on top of crust and spread evenly. Bake for 30 minutes and let cool before slicing. 
+In a high-speed blender add in all of the Pumpkin Walnut ‘Butter’ ingredients. Blend until smooth. Move to a jar and refrigerate. 
[Will stay good for 5-7 days]
+Slice the pumpkin/sweet potato pie and add a spoonful of pumpkin walnut ‘butter’ – Enjoy!! 

I hope you'll give these recipes a try, and let us know if you liked it!

We love seeing photographs of our recipes and just in general hearing from you guys!

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1 Comment

Nov 28, 2020

Really enjoyed this crust as I was so glad to find a nut-free option, used it as a base for a great pumpkin pie filling from straightupfood as I did not have enough sweet potatoes to make your pie filling. Will love to make your pie filling in the future, thanks for another great recipe!

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