No-Bake Pumpkin Pie (Paleo/Vegan)
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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



  • 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


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!


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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.