Step 1

Preheat your oven to 350 F / 180 C.

Step 2

In the bowl of a food processor pulse the dates and 1/4 cup maple syrup together. It will seem like a chunky, sticky mess at first, but have faith.

Step 3

Add 1/2 cup of pumpkin puree to thin it out a bit, then run the food processor until the mixture seems smooth, stopping to scrape down the sides of the bowl a few times.

Step 4

Add the rest of the pumpkin, and the spices and salt, and puree until smooth.

Step 5

With the motor running, add the eggs one at a time until each is well incorporated. Add the milk, and mix until it is thoroughly blended in.

Step 6

Pour the filling into a blind-baked pie crust right up to the very top of the crust.

Step 7

Place the pie into the oven and bake for 40 - 45 minutes. The filling will be puffed up, and shouldn't be too jiggly when you give it a bit of a shake.

Step 8

Remove your pie from the oven and cool for about an hour, then place it in the fridge to cool for a few more hours, up to over night (I always think pumpkin pie tastes better the next day). Enjoy!