No-Bake PumpkinĀ Pie {Paleo, Vegan}
Pumpkin spice and everything nice! This no-bake Pumpkin Pie has all the rich creamy pumpkin you love and NONE of the refined sugar, grains, dairy or eggs needed for conventional pies.
Autumn Joy
It’s finally FALL and I couldn’t be more excited!! After the longest, hottest Texas summer ever, there’s a chill in the air, and it’s time to bust out the boots, flannel and pumpkin everything.
Bandwagon
All right, I admit… I avoided it for such a long time. All this pumpkin craze. I wasn’t giving in.
But it wore me down! It’s EVERYWHERE. Pumpkin *everything.* So I had to get in on the game. And even though I’m late, maybe the best was saved for last š
EASY FTW
I LOVE how incredibly easy this is to make. Literally just throw the ingredients in a food processor. No baking involved. My favorite kind of recipe.
I have this Cuisinart food processor and it works so well. It has held up to YEARS of dessert-making š
ps. Looking for more FALL desserts? Check out these:
Whole-ly Delicious!
Who knew whole, healthy food could taste like this?! No sugar, butter, flour or eggs. THIS pie is made with nuts, dates, maple syrup and coconut. Add pumpkin and spice and it’s pumpkin NICE!
This pumpkin pie is thick and creamy thanks to a secret ingredient. Instead of being held together with eggs, I used COCONUT BUTTER. If you haven’t tried coconut butter before, it may just be your new addiction. Super rich and decadent.
This is a step up from a conventional pie. Plus the toppings add texture and a little crunch. LOVE. (Roasted pecans are SO GOOD. I used them in the crust and as topping)
Secretly Healthy
With only 1/4 cup of sweetener and LOTS of fiber, this pie is a healthier alternative to traditional pies.
And since it’s free from gluten, dairy, eggs, and refined sugar, it’s suitable for those with special diets. But vegan, Paleo, or not, I think you’re gonna love it! š
If you make this, I’d be thrilled to see your creation! Tag me on Facebook or InstaĀ and tag #prettypies
Click here to pin it on Pinterest:
No-Bake PumpkinĀ Pie {Paleo, Vegan}
Ingredients
Crust:
- 3/4 cup toasted pecans
- 3/4 cup almonds
- 5 medjool dates - ~ 1/2 cup
- Dash of Himalayan pink salt
- Dash of cinnamon
- Splash of water - to help blend
Pie Filling:
- 1 1/2 cup cups unsweetened coconut flakes (or scant 1/2 cup coconut butter, warmed)
- 1/4 cup refined coconut oil - melted
- 1 cup pumpkin puree
- 1 1/2 tsp pumpkin pie spice - to taste
- 1/4 cup maple syrup
For topping:
- whipped coconut cream, toasted pecans and pepitas - optional
Instructions
To make the crust:
- Pulse all ingredients together in a food processor. Add a splash of water to help it blend. When it starts to stick together, it's done.
- Press firmly into the bottom and 1/2" up the side of a parchment-lined pie plate. (see notes)
To make the filling:
- Add the shredded coconut to a food processor (to make coconut butter) by blending it for about 20 minutes until liquified (stop a few times to scrape down the sides, as needed.)
- Add the remaining ingredients, streaming in the coconut oil last, and blend thoroughly. Taste and adjust for sweetness and spice.
- Spread over crust and set in the fridge for 20-30 minutes to firm up.
- When set, use the parchment easily to lift the pie out of the pan. Garnish with coconut whipped cream, toasted pecans and pepitas (see notes) Slice and enjoy!
Notes
Featured Products:
To toast pecans: place them in a dry skillet over medium for about 5 minutes until golden and fragrant, stirring occasionally. Crust Tip: to easily and quickly press the crust evenly, place parchment on top of the crust and press with a flat measuring cup. Low-Carb: You can reduce the carbs by swapping maple syrup for coconut milk + stevia (the equivalent to 1/2 cup sugar -- 1/16 tsp pure stevia or about 35 drops liquid, to taste). Make the crust low carb by replacing dates with 1/4 cup coconut oil + 1/4 cup almond flour. To make coconut whipped cream: refrigerate a can of Thai Kitchen full fat coconut milk overnight. Scoop out the solid white cream (reserve the water for a smoothie). Add 1 tsp vanilla and 2-3 tsp maple syrup. Whip until fluffy. See my how-to video.Ā Pepitas are the green inside part of pumpkin seeds. Do not use *raw* pepitas (they taste awful.) Roast them or buy pre-roasted. This pie gets very firm when chilled, so set it out at room temp for 30-60 minutes to soften if you prefer a softer texture. Keeps in the fridge for about one week.
5 Comments
Jacquelyn
I made the filling for an evening snack and it is so Good and so Decadent! Thanks!
(I started with 1 tsp of pumpkin spice and was going to add more to taste, but 1 tsp was fine)
Emily
Yay! So glad you like it Good to know on the spice. Thanks for taking the time to comment. Enjoy!
Julie
Do you think this would freeze well? I’m taking my dessert on an 8- hour drive next week to be enjoyed on Thanksgiving Day. (And I can’t wait to make it, it looks so good!)
Thanks for the recipe and all the helpful hints and the video!
Emily
I think freezing should be fine. I havenāt tried it with this type of filling but I donāt foresee any issues. For best results, donāt freeze it with the whipped cream and toppings if you can ā wait to add those fresh when serving. Hope you enjoy! š
Julie
I doubled the recipe and baked it in 6 (very full) ramekins. Freezing it made the texture a little grainy, but slightly warming it and stirring the custard just before eating made it like a warm slice of fresh (smooth) pumpkin pie. Yummm!