Pumpkin Pie Dairy Free, Vegan, Gluten Free

No Bake Pumpkin Pie

A creamy, delicious no bake pumpkin pie. Dairy-free, gluten-free and vegan, this clean-eating pie lets you feel good about having a second slice.

This pumpkin pie is a decadent alternative to the fall favourite, pumpkin pie.  It is a no bake, no dairy, no egg totally creamy cashew pie. Rich in flavour, this pie is spiked twice with cinnamon, nutmeg and ginger.  Topping it with crispy, spicy candied pumpkin seeds there is no fussing with pastry, which is another bonus.

Made with whole food ingredients, free of refined sugars and flours, and I would dare say, could qualify as health food 🙂

The base is made with a combination of walnuts and almonds, held together with sticky and sweet medjool dates. You could use any combination of raw nuts you have on hand, or just one kind, but I like the texture different nuts create.

The pie uses cashews, creamed together maple syrup, pumpkin puree and all the spices that make pumpkin pie so warming. I like to add just a twist of lemon juice to cut through the richness and create an almost cheesecake flavour.

A slice of this pie, a cup of tea and a fire place, the perfect fall scene.

No Bake Pumpkin Pie
Servings12
Ingredients
Crust
Pie Filling
Instructions
Crust
  1. Place all of the ingredients for the crust in a food processor and pulse 30 times, or until the nuts and dates are finely minced and you can press the ingredients together and form a ball.
  2. Press the crust into a pie pan forming it evenly along the bottom and up the sides of the pan. Place in the refrigerator while you prepare the pie filling.
Pie Filling
  1. In a high-speed blender, or food processor, puree the coconut milk and maple syrup with the cashews. Add in the pumpkin and remaining ingredients and blend until smooth and creamy.
  2. Pour mixture into chilled crust. If using the spiced pumpkin seeds, sprinkle on top, then cover with a sheet of parchment paper and tinfoil, and freeze for at least 2 hours.
  3. To serve, remove from the freezer at least 15 minutes, before slicing with a sharp knife. Store left over pie back in the freezer.

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