Get ready to fall in love! This recipe for No-Bake Vegan Pumpkin Pie is a classic, fluffy dessert that will have everyone asking for seconds. It’s got a grain-free, perfectly spiced crust and flavorful pumpkin pie filling that’s made in your blender. No oven time required!
It’s time for one of the all-time best fall desserts: pumpkin pie! This a holiday superstar that needs to make its way onto your fall meal plan…maybe even Thanksgiving dessert! This is a vegan, paleo, and gluten-free dessert that everyone at your table can enjoy. It’s also no-bake, so you can use your oven for other dishes and have dessert on the table right after dinner! Serve it with a dollop of Coconut Whipped Cream and watch your friends and family swoon.
Vegan Pumpkin Pie Filling
All you need is a blender and a couple ingredients to make this delicious, creamy pumpkin filling. It’s made with a base of raw cashews and pumpkin puree. I sweetened it with pure maple syrup, which adds a natural sweetness while keeping this dessert free of refined sugar. Finally, you’ll add in coconut oil, lemon, vanilla, salt, and pumpkin pie spice. That’s it! Blend it until it’s smooth and it’ll go right onto your crust.
Homemade Pumpkin Puree in Pumpkin Pie
I use my Easy Homemade Pumpkin Puree in this recipe. It is the creamiest, most flavorful way to cook with pumpkin puree. The best part is that it takes so much less time to make it than people realize. It’s just a pie pumpkin, some water, and your Instant Pot. I also have an oven version which is just as simple. Once the pumpkin is cooked you can cut it in half like butter, easily scoop out the seeds and let the skin fall right off. The pumpkin flesh then gets pureed in your blender and it is just so sweet and fluffy. I love it so much better than canned which to me tastes watery, bitter and lacks fresh pumpkin flavor. Of course you can always use canned pumpkin in a pinch but I do highly recommend giving homemade pumpkin puree a try because it really is so simple and makes a huge difference in recipes like this one.
Pumpkin is packed with disease-fighting nutrients. It contains powerful antioxidants known as carotenoids that can protect cells from free radical damage. It also offers fiber, calcium, iron, magnesium, copper, folate, potassium and vitamins A, C, E and K. That gets a big jack-o-lantern smile from me!
Cashew Pumpkin Pie Filling
The creaminess for this Vegan Pumpkin Pie comes from raw cashews. These offer plant-based protein and are also incredibly nutrient dense. Cashews are an excellent source of copper and a good source of magnesium, manganese, vitamin K, phosphorous and zinc. This makes your filling not only creamy and fluffy but incredibly nutritious, too! Blend everything until it becomes smooth, rich, and creamy. It smells, looks, and tastes incredible!
Gluten-Free Pumpkin Pie Crust
I created this grain-free crust out of Medjool dates, raw pecans, and unrefined coconut oil. That’s it! You don’t need to soak the pecans that go in the crust. They’ll go straight into the 7-cup food processor with the dates and coconut oil. Once pulsed, they’ll form a crumbly, sweet mixture that you can press into the bottom of a springform pan. You don’t need to grease or line the pan either. I like to cover the crust with a layer of parchment and use the bottom of a drinking glass to really push it down. Once it is flat I remove the parchment paper and discard. The crust works best if you use dates that are fresh and soft. Once a package is opened and left in the refrigerator for a couple days the dates start to harden and will not work as well for this crust.
Once assembled, cover your pie and leave it in the refrigerator overnight. You can put it in the freezer if you want it to set up faster, but it will need thawing time if it becomes frozen solid. This pie is best served straight from the refrigerator. It’s a vegan, gluten-free, soy-free, and refined sugar-free dessert. This Vegan Pumpkin Pie will truly delight everyone who tries it.
More Vegan and Gluten-Free Seasonal Treats
All of these recipes are refined sugar-free too!Print
For the filling
- 2.5 cups raw unsalted cashews*
- 1.5 cups homemade pumpkin puree (or 1, 15-ounce can unsweetened pumpkin puree)
- 2/3 cup pure maple syrup
- 1 tablespoon fresh lemon juice
- 1/3 cup melted coconut oil
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
For the crust:
- 8 soft pitted Medjool dates (1 cup)
- 1 cup raw unsalted pecans – no soaking needed
- 2 tablespoons melted unrefined coconut oil
- pinch of salt
- Add all filling ingredients to a high-speed blender and blend until perfectly smooth and creamy. Set aside.
- Add all crust ingredients to a 7-cup food processor fitted with an S blade and pulse until a course mixture forms. You should be able to press the mixture between your fingers and it should stick together. Transfer to a 7.5-inch springform pan. There is no need to line or grease the pan. Place a sheet of parchment paper overtop the crust and use the bottom of a glass to pack the crust down into an even layer that covers the entire bottom of the pan. Remove the parchment paper.
- Pour the filling directly overtop the crust.
- Place the pan in your freezer for 8-10 hours until the filling is frozen solid. Release the springform pan and use a knife to separate the bottom layer from the crust. It should slide right off the bottom of the pan and onto a serving plate. Allow to thaw for 1 hour at room temperature and then slice into 8-10 slices (it is thick and rich so 10 slices will still yield satisfying portions). Place on your serving platter, cover and store in the refrigerator until ready to serve.
- For smooth and creamy texture, I like to serve the pie after it has sat at room temperature for at least one hour. You can serve while still frozen and it will be more like cheesecake texture. Both are delicious.
- Top pumpkin pie slices with homemade coconut whipped cream and a dusting of ground cinnamon if desired.
- Store leftovers in an airtight container in the refrigerator if you plan to enjoy within a week. Otherwise, store in an airtight container in the freezer for up to two months.
*Soak the cashews in boiling hot water for at least 1 hour in advance of blending. Once soaked the cashews will measure 2 2/3 cups (or more if you soak longer). After soaking is complete, drain, rinse and dry and add to blender.
To make homemade pumpkin puree place a 2.5-3 pound pie pumpkin on a parchment paper lined rimmed baking sheet. Pierce a couple holes in it with a knife and bake at 400 degrees for 50-60 minutes (cook time will depend on the size of your pumpkin – you will know it is finished cooking when the skin starts to brown). Once the pumpkin is cool, slice in half and remove the seeds and “guts” of the pumpkin. The outer skin should peel right off. If not, use a spoon to scoop the flesh of the pumpkin away from the skin. Place all the pumpkin flesh in a blender and puree using a tamper/plunger on low speed until smooth and creamy. This should make 2 cups of pumpkin puree. Store leftovers in an airtight container in the refrigerator for up to one week. You can also use my Instant Pot method to cook the pumpkin whole.
- Category: Dessert
- Method: Freezer
Keywords: no-bake vegan pumpkin pie