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Pumpkin Pie with thanksgiving meal

No-Bake Vegan Pumpkin Pie

Leonor Gaillard
This version is super fast, healthy (for a dessert), vegan and gluten-free! You will need a food processor for this recipe but it requires no baking! You are essentially making a no-bake crust with a pudding filling. This recipe can also be made into little pumpkin pie bites, which is a perfect snack for the fall season.
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Course Dessert
Cuisine American
Calories 3640 kcal

Ingredients
  

For the crust:

  • 2 cups pitted dates (I use half Medjool and half Deglet Nour)
  • 2 cups nuts (I use 1 cup raw almonds and 1 cup toasted pecans)
  • 1/4 cup fine coconut flakes or oats
  • 1 tbsp chia seeds
  • 1/2 tsp cinnamon, cloves and nutmeg (pumpkin pie spice)

For the filling:

  • 1 cup pumpkin puree
  • 4 tbsp arrowroot or cornstarch
  • 1/2 cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp all-spice (with a pinch of nutmeg and ginger)
  • 1/2 tsp salt
  • 1 1/2 cups light coconut milk (or almond milk)
  • 1 tsp vanilla extract

Instructions
 

In this version, we are making the filling first to give it time to cool.

    To make the filling:

    • Combine spices, salt and arrowroot/cornstarch in a large saucepan and whisk with a fork to combine. 
    • Add maple syrup and pumpkin puree and whisk well.
    • Incorporate coconut milk slowly and stir until well combined.
    • Place pan over medium heat and bring to a soft bubble whisking often.
    • Continue mixing until thickened and pudding-like. 
    • Remove from heat, add vanilla extract and continue stirring for 5 minutes to cool down.
    • Pour into a glass container and cover with plastic wrap on the surface of the pudding.
    • Let cool completely and refrigerate. 

    To make the crust:

    • While the pudding is chilling, place dates in the food processor and process until a sticky ball forms.
    • Removes dates and process nuts, coconut flakes, chia seeds, spices, and salt until fine and crumbly.
    • Add in dates and process to form a 'dough'.
    • Press the dough in pie pan (I actually make about 12 cupcake sized pies).
    • Set in fridge until chilled (about 10 minutes because I don't like waiting longer than that!). 
    • Once crust and filling are chilled, scoop filling in pie filling and spread over evenly. 
    • Chill once more to fully set. ENJOY!

    Notes

    Optional: You can use brown sugar or coconut sugar to slightly sweeten the filling. If so, add 1 tbsp extra coconut milk

    Nutrition

    Calories: 3640kcalCarbohydrates: 476gProtein: 61gFat: 187gSaturated Fat: 52gSodium: 1492mgPotassium: 4848mgFiber: 63gSugar: 302gVitamin A: 38570IUVitamin C: 13.4mgCalcium: 776mgIron: 18.9mg
    Tried this recipe?Let us know how it was!