No-Bake Pumpkin Pie (Paleo/Vegan) PrettyPies.com
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No-Bake Pumpkin Pie {Paleo, Vegan}

This no-bake Pumpkin Pie has all the good stuff you want and NONE of the refined sugar, grains, dairy or eggs.
Prep Time30 mins
Total Time30 mins
Servings: 9 slices

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. 
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.