No-bake Pumpkin Pie, photo by Fernanda AlvarezPhoto by Fernanda Alvarez

No-bake Pumpkin Pie

Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 seconds
Servings: 4 servings
This no-bake pumpkin pie recipe is delicious, healthy and super simple to make.

This no-bake pumpkin pie will get you into the holiday spirit in the healthiest way. It's vegan friendly, gluten-free and so easy to make. 'No-bake' means no sugar or flour since the crust is date and coconut based. But this in no way compromises this pie's flavor at all.

Enjoy it this season or any other time of year.

To add even more flavor pair it with a side of coconut ice cream!

Ingredients

  • Crust
  • 1 cup cashews
  • 1 cup almonds
  • 1 cup dates
  • 1/2 cup Coconut flakes
  • 1/8 teaspoon sea salt
  • Filling:
  • 2 cups pumpkin puree canned, no sugar
  • 1 cup dates
  • 4-5 tablespoons coconut oil melted
  • 1/3 cup maple syrup
  • 2 tbsp unflavored gelatin
  • 1-4 tablespoons pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)

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Directions

Crust
  1. For crust, process nuts and coconut flakes in a food processor until they are a rough flour.
  2. Add dates, salt and pulse until it all sticks together into a clump.
  3. Press into the bottom of a pie dish and refrigerate.
Filling
  1. To make the pie filling, process pumpkin, dates, coconut oil, maple syrup, and pumpkin pie spices.
  2. Hydrate gelatin in ½ cup cold water and once the powder turns into a hard shell, transfer to a microwave for 15 seconds. Add to the pumpkin mix and process again.
  3. Spread filling onto your pie crust and let it set in the fridge for a few hours before serving.
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