This recipe makes a wonderful pumpkin pie or custard minus sugars. Dates are used to sweeten.

• 8 Medjool dates, pitted
• 3/4 cup non-dairy milk (I like to use unsweetened almond in this recipe.)
• 1 tsp vanilla
• 1/4 cup oat flour
• 1 1/4 tsps cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp clove
• 1 can pure pumpkin (15 oz)

Preheat oven to 350.

Place the pitted dates, non-dairy milk, and vanilla in high speed blender, and let sit for 20 minutes so dates soften.

In the meantime, in large bowl add the oat flour, cinnamon, nutmeg and cloves, and mix all with a fork. Then add the pumpkin puree.

After 20 minutes, blend the dates, the non-dairy milk and vanilla on high speed until smooth. Add this mixture to the large bowl with the pumpkin and spices. Beat ingredients well with hand mixer.

You can either fill a pie crust with pumpkin mix and bake for 30 minutes or place in casserole dish and bake for 45 minutes.

Remove from oven and allow to cool. Once cool, chill in frig. Nice to prepare the day before and serve with either non-dairy ice cream or soy whip cream.