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