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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