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No-bake Vegan Pumpkin Pie (Gluten-free)

Nutrition facts:
Calories: 264 kcal | Protein: 6g | Carbohydrates: 28g | Fat: 16g
Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 264 kcal

Ingredients
  

For the crust:

  • 65 g (1/2 cup) walnuts  (or sub pecan nuts or Brazil nuts)
  • 90 g (1/2 cup) pitted dates
  • pinch salt

For the filling:

  • 150 g (1 cup) cashew nuts soaked overnight in cold water or in boiling water for 10 minutes
  • 450 g (15 oz) tin of pumpkin purée
  • 5 tbsp maple syrup (or sub any other sweetener)
  • 1 tsp vanilla extract
  • 20 g (0.7 oz) cacao butter *

For the coconut whipped cream (optional):

  • 400 g (14oz tin) of full-fat coconut milk
  • 2 tbsp maple syrup (or sub any other sweetener)
  • 1/2 tsp vanilla extract

Instructions
 

For the crust:

  • Add all the ingredients for the crust to a food processor and blitz until you get a crust that easily sticks together but that still has some texture.
  • Use your fingers to carefully press the mixture across the bottom and up the sides of a pie dish (I used a 22.5 cm/9 inch pie dish) - press down with your fingers, the back of a spoon or the bottom of a small cup or glass to make it as compact as possible.
  • Place in the fridge while you make the filling.

For the filling:

  • Drain the cashew nuts and place in the same food processor (no need to wash it) along with the pumpkin purée, maple syrup, vanilla and cacao butter.
  • Whizz until completely smooth.
  • Taste and adjust amount of maple syrup if necessary.
  • Place the filling in the crust and place back in fridge for at least a few hours until it sets and firms up before cutting and eating.
  • Decorate with coconut whipped cream, if desired.
  • Keeps well covered in the fridge for up to a few days.

For the coconut whipped cream:

  • You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
  • Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
  • Place the thick, creamy part into a bowl
  • Add the maple syrup and vanilla extract
  • Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
  • Take the pie out of the fridge, and ensuring that the custard has completely set, carefully cover it with the coconut whipped cream
  • Scatter over the toasted desiccated coconut
  • Tastes best when fresh, but keeps covered in the fridge for up to a few days

Notes

*If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.
You can add ground cinnamon, or pumpkin pie spice to the filling - I preferred a milder taste so didn't add spice but you can absolutely add spice if you like!
Click here to get the recipe with photos.
Keyword no bake vegan pumpkin pie, vegan pumpkin pie