This delicious dessert is exactly how the title describes it. Not quite a pie but not quite a cake. It’s very dense and very moist but with just enough texture to be closer to a cake than a pie. What I find to be quite amazing is that this dessert has NO added sugar. The sweetness is all from dates. I was skeptical at first but it works. Not only are you getting natural sweetness from nutrient-rich dates, but there is also no added oil or eggs. The frosting is my favorite part which is made from just 3 ingredients; cashews, dates and vanilla extract. How it’s possible to make a creamy frosting from these 3 ingredients is a mystery but you don’t miss the butter and sugar found in typical frostings. If you’re not quite sure about the texture of the pie/cake, you can decrease the liquid and it will become firmer. With a cake this nutrient-dense, don’t just serve it for dessert, eat it for breakfast or as a between-meal energy boost.
10 Medjool dates, pitted (about 1 cup) 1 1/2 cups rolled oats 2 teaspoons pumpkin pie spice 1 teaspoon vanilla extract 1/2 cup unsweetened, unflavored plant milk 1 can (15-ounce) plain pumpkin puree (not pie filling) 1 cup Vanilla-Cashew Frosting (recipe below) Vanilla-Cashew Frosting 1/2 cup raw cashews, soaked in 1/2 cup water (about 15 minutes) 6 Medjool dates, pitted, soaked in 1/2 cup water (about 15 minutes) 1 teaspoon vanilla extract Adapted from forksoverknives.com judymatusky.comPumpkin Pie Cake
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Directions
Judy Matusky, RDN, LDN 
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