No-Bake Gluten-Free Pumpkin Pie

This literally might be the greatest pumpkin pie in the history of pumpkin pies. No joke.

I knew I wanted to use my favorite raw crust this Thanksgiving rather than try to mess with a homemade, gluten pie crust. The only issue was, I wouldn’t be able to bake the pie crust. So instead, I made the filling and quickly heated it on the stove and then that was it! Just let it settle for an hour, and it was ready to go.

I paired it with some coconut whipped cream, and OMG, it was heaven. Perfectly rich, not soup or thinning like some vegan pies can be, either. I HAD to eat the first piece prior to Thanksgiving just so I could get a picture, and I seriously considered telling everyone I forgot to make a dessert the next day so I could keep it all for myself.

Of course, I know they’d never buy that story, and alas, I was forced to share the goodness.

You’re welcome everyone!

PIE CRUST

1 cup raw walnuts

1 cup raw almonds

3/4 cup Medjool dates

2 tbsp maple syrup, plus more if needed

PIE FILLING

16 oz pumpkin puree

3/4 cup cashew butter (I had leftover raw cashew cheesecake filling leftover that worked great, but I realize most people won’t have that laying around!)

1/2 cup maple syrup 

1/2 cup coconut milk

1/4 cup coconut sugar

2 tbsp ground flaxseed

1 tsp pure vanilla

2 tsp cinnamon

1/4 tsp each of nutmeg, cloves and ground ginger

  • For the crust, pulse all ingredients in food processor until a sticky meal is formed
  • Press into pie dish
  • Blend together all pie filling ingredients until smooth
  • In a shallow saucepan over medium heat, whisk filling continuously for at least 5 minutes until the mixture thickens
  • Pour into pie dish one thick, and then let set in the fridge for at least one hour

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. what is the recipe for the white whipped topping on the pumpkin pie

  2. That is actually So Delcious whipped cream! you can easily make it though by chilling a can of coconut cream overnight, and then whipping the solid coconut part the next day with electric beaters for about 5 minutes

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