This vegan no bake pumpkin pie means Thanksgiving dessert is one less thing you need to find time to squeeze into the oven! The gluten free crust is crunchy and sweet, while the pie filling is rich, creamy and decadent - all without dairy, gluten or refined sugar!
Are you ready for this? It's a no bake vegan pumpkin pie with gluten free pie crust, my friends! *And the crowd goes wild, roaring with applause!*
I know, I know. Pumpkin pie is as traditional at Thanksgiving as the turkey. How can I change it?! But sometimes, change is good.
When I was in college, I made a version of this pie from patty pan squash that I had harvested from the farm I worked at. This vegan pumpkin pie recipe is now the grown-up, mature version of that original vegan pie from years ago.
The gluten free pie crust is made from just dates, cashews and pecans. It's so crunchy and naturally sweet, I promise you won't miss the butter or flour.
And the pumpkin filling is creamy, luscious, and rich. It's made with canned pumpkin, cashews, and dates. I may have eaten an entire bowl of the filling in one sitting...
Trust me, this vegan Thanksgiving dessert will be a crowd-pleaser! And for Thanksgiving dinner recipes to serve with your no bake vegan pumpkin pie, I'd recommend sourdough stuffing, caramelized oven roasted root vegetables, and mashed potatoes with vegan gravy.
Ingredients
- Dates - Make sure the hard tops and pits are removed from your dates. I usually large Medjool dates or sweet Deglet Noor dates.
- Cashews - Use raw cashews which blend into a creamier texture than roasted cashews.
- Pecans - You can use either raw or roasted pecans. Roasted pecans will add a nice nutty, roasted flavor to the crust.
- Canned pumpkin puree - Don't use pumpkin pie filling, which will be too sweet for this pie.
- Pumpkin pie spice - You can also mix your own blend of ground cinnamon, nutmeg, cloves, and allspice.
- Salt
- Vanilla extract
- Non dairy milk - You can use any dairy free milk you prefer; I usually use oat milk or almond milk.
How to Make this Pie
- Make the Crust: Blend the pitted dates, cashews and pecans in a food processor until it forms a crumbly, sticky mixture. Press the crust mixture into a greased 8-inch or 9-inch cake or tart tin. Set aside in the fridge.
- Blend the Cashews: Soak the raw cashews in water at room temperature for at least 3 hours or overnight. Drain and blend in a food processor until it's creamy.
- Blend the Dates: In a food processor, blend the pitted dates until they become a thick and sticky clump.
- Mix the Pumpkin Filling: Add the blended cashews to the food processor along with the pumpkin puree, pumpkin pie spice, salt, milk and vanilla extract. Blend on high speed until everything is smooth and creamy.
- Refrigerate: Pour the pumpkin pie filling into the crust and smooth the top. Refrigerate the pie for at least 2 hours, so it can become firm. Slice & enjoy!
Recipe Tips
- Baking Pan: A pie tin or cake pan with a removeable bottom will help extract your pie more easily when it's ready to be served.
- Forming the crust: The crust should come up the sides of the tin about an inch and a half. Be sure to press all around so the crust is evenly distributed and there are no holes.
- Watery pumpkin: If your canned pumpkin is runny or watery, use a fine mesh sieve or cheesecloth to strain some of the excess liquid out. Or blot it with paper towels.
Storing
Fridge: Cover the pie tightly with plastic wrap or aluminum foil, or place it in an airtight container. Refrigerate for up to 5 days.
Freezer: Wrap the whole pie or individual slices in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight.
Frequently Asked Questions
Can I eat pumpkin pie filling raw?
Canned pumpkin puree has already been cooked, so it's safe to eat without further cooking or baking. And since there are no eggs or flour in this no bake vegan pumpkin pie, so it's safe to eat raw.
Canned pumpkin versus pumpkin pie filling
Canned pumpkin puree is simply squash that's been steamed and pureed.
Pumpkin pie filling has added spices and sweeteners.
I prefer using canned pumpkin puree, because it allows me to control the spices and amount of sweetness.
What can I substitute for canned pumpkin?
If you can't find canned pumpkin at the store, you could substitute sweet potatoes, butternut squash, or acorn squash. They all have similar color and levels of sweetness to add to your no bake pie.
Can I make homemade pumpkin pie filling?
The easiest way to make homemade pie filling is to roast your sweet potatoes or squash, let them cool, then puree them in a blender. Just note that homemade pumpkin puree can have more water that canned pumpkin puree.
How to Make Vegan Pie Creamy
The no-bake pumpkin filling has zero dairy or eggs. So how does it get thick and creamy? Well, I'm glad you asked. Behold, the power of cashews!
Cashews are soaked in water for several hours, drained, then blended to create a thick and creamy "cashew cream". This cashew cream is then mixed with pumpkin puree and pumpkin pie spice to add the cozy flavors of Fall.
And dates are blended into the filling as well to add a thick texture that helps hold the filling together.
How to Serve
Toppings on this no bake vegan pumpkin pie are totally optional. I topped mine with vegan whipped cream made from aquafaba, which is the liquid in canned chickpeas. But as it warms, it softens pretty quickly and can become runny, so I recommend to add it onto your pie right before serving.
I also recommend a sprinkle of pumpkin pie spice, chopped nuts, vegan caramel sauce, or vanilla ice cream.
No Bake Vegan Pumpkin Pie
Ingredients
Pie Crust
- 1 cup pitted dates
- 1 cup raw cashews
- 1 cup pecans
Pie Filling
- 1 cup raw cashews (soaked in water for at least 3 hours)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup pitted dates
- 2 teaspoon pumpkin pie spice
- 1 pinch salt
- 1 ⅓ cup non dairy milk (of your choice)
- ½ teaspoon vanilla extract
Instructions
Prepare the Cashews for the Pie Filling
- Soak 1 cup of the cashews for the pie filling in water on the counter for at least 3 hours.
Make the Pie Crust
- Blend the pitted dates in a food processor until they become a thick and sticky clump. Use a spoon to spread apart the blended dates in the food processor, and add the cashews and pecans. Pulse until the nuts are ground into fine pieces and the mixture holds its shape when you squeeze it in your hand.
- Pour out the crust mixture into a greased 8-inch or 9-inch cake or tart tin. A tin with a removeable bottom will help extract your pie more easily when it's ready to be served.Press the crust mixture into the cake or tart tin, using your fingers and palm. The crust should come up the sides of the tin about an inch and a half. Be sure to press all around so the crust is evenly distributed and there are no holes. Set the crust in the fridge while you prepare the pie filling.
Make the Pumpkin Pie Filling
- Drain the soaked cashews and blend them in a food processor until it's creamy. Set the blended cashews aside in a bowl.
- To the (now empty) food processor, add the pitted dates and blend until they become a thick and sticky clump. Return the blended cashews to the food processor along with the pumpkin puree, pumpkin pie spice, salt, milk and vanilla extract. Blend on high speed until everything is smooth and creamy.
- Pour the pumpkin pie filling into the crust. Use a rubber spatula or the back of a spoon to smooth the top of the filling. Refrigerate the pie for at least 2 hours, so it can become firm Top with optional vegan whipped cream, crushed pecans, cinnamon, etc. Slice and enjoy!!
Notes
- Baking Pan: A pie tin or cake pan with a removeable bottom like a springform pan will help extract your pie more easily when it's ready to be served.
- Pitted Dates: Make sure you remove the hard tops and pits from all your dates. I nearly broke my food processor due to a pit I accidentally left inside a date.
- Forming the crust: The crust should come up the sides of the tin about an inch and a half. Be sure to press all around so the crust is evenly distributed and there are no holes.
- Watery pumpkin: If your canned pumpkin is runny or watery, use a fine mesh sieve or cheesecloth to strain some of the excess liquid out. Or blot it with paper towels.
- Storing: Cover the pie with plastic wrap or aluminum foil, or place it in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Jessica
Vegan, gf, no bake, and pie???? Girl, I'm in!!! I LOVE the crust idea! Sounds soooooo delicious and amazing. I also love the various options like acorn squash. And dates, instead of sugar!! I never get to eat pie. (Food allergies). I get to eat pie now! Thank you SO much!! 💗💗💗💗💗
Humbly Homemade
Oh my gosh, yay!! I'm so glad! 💖 Let me know what you think and how it turns out for you! I make this pie at least once a year and it never disappoints . 😉
Jessica
Awesome. Ok, I will try it for sure! Pie would be soooooo nice.
Humbly Homemade
Haha I totally agree! There's never a wrong time for pie. 😉
Chantelle Theron
Delectable!
strawberryandcream
Thank you!! I hope you get to try it! â¤ï¸
strawberryandcream
I'm so glad you got to make it and that it turned out yummy for you!!
Ooh I'll have to try ginger tea crystals sometime, I've never heard of that before!
â˜ºï¸ Happy Holidays to you from Oregon to Thailand!! â¤ï¸
Lani
Well, I finally made it, but with some modifications since I'm out here in Thailand. No canned pumpkin, no pumpkin spice or raw pecans so I subbed already cooked and sliced pumpkin from the grocers, made my own pumpkin spice (cinnamon + ginger tea crystals) and used walnuts instead.
Overall, the taste is great. Our pie has a slightly smokey flavor which I suspect was from how they cooked the pumpkin (?) and it didn't hold very well after being refrigerated for about 3 hrs, but I also didn't have one of those pie knives either. Nevertheless, it's a success for us and we enjoyed an old taste of home 😀 Thanks, again!
singingandsauerkraut
This sounds like wizardry! Might give it a try 😊
strawberryandcream
Haha! I definitely recommend giving it a try - let me know how it turns out! 🎃
singingandsauerkraut
Will do!
Lani
OH MY GOD. I NEED THIS. I WILL TRY THIS THIS MONTH!!! THANK YOU!
strawberryandcream
Please do try it & let me know how it turns out!!! 🥰😊😋
Toma Ruh
Looks amazing!! Might try it when I open the Christmas baking season! Hihi
Toma 🦋 https://tomaruh.com
strawberryandcream
Yay! Thank you! Yes, I feel like it's fitting for Fall through Winter (or anytime you fancy some pumpkin pie) 😉😉
DC/Seasons of Parenting
Looks delicious, and a great solution for many. Love the flour sifter, too. 🙂
strawberryandcream
Hehe thank you! â¤ï¸ I found that flour softer at this cool gigantic resale store here in Oregon called garage sale warehouse. It's like three buildings full of things you'd find at garage sales, vintage shops, and who knows where else 😂
DC/Seasons of Parenting
Another reason for me to visit Oregon! 😀
strawberryandcream
For real! Lots of beauty here!🌲 If you ever make a trip, let me know!! ☺ï¸
infinitelyadaydreamer
Your photography is beyond incredible! This looks mouthwatering. I can almost taste it!
strawberryandcream
Awww 🥰ðŸ˜ðŸ¥°ðŸ˜ THANK YOU!! I was experimenting with the portrait mode on my iPhone lol
Do you have a go-to dessert recipe for the winter holidays? ☺ï¸
indianeskitchen
Wow it looks delicious!
strawberryandcream
Thank you!! 🥰🥧
The Parmigiana Whisperer
looks delicious! definitely going to try it!
strawberryandcream
Yay! Let me know how it turns out!! 🥰 Happy holidays! â¤ï¸
Sarah Davis
YUM! I am going to try this. Thank you
strawberryandcream
Yay! Let me know how it turns out! I had some other people try it and guess what it was made of - they were shocked that there was zero refined sugar in it! 😉
Markus + Micah
This looks lovely. The topping is a winner. I thought it was marshmallow. Wonder what people would think if you do not tell them the long hyphenated label of this pie? I know some roll their eyes and disregard these things as hippie food without even trying it. Oh well, their loss. Your photos are also super nice.
strawberryandcream
Thank you!!! 🥧ðŸ˜ðŸ¥°
Even I was a little skeptical that it would work, because chickpea juice smells veryyy strong. But once you add the powdered sugar and vanilla it literally tastes sweeter than traditional whipped cream in the can (and it's healthier). Sometimes it's worth giving “hippie†foods a shot! 🤓
What about you, is there any food you tried and had major reservations about, but ended up pleasantly surprised? 😋
Markus + Micah
Smell is really a hard thing to get over, no? Me, well, I never thought I would survive with a plant-based diet but here we are.
strawberryandcream
Smell can make or break your food. Like durian or seafood. Some people don't mind the smell and some people actually like the smell (maybe) 😠but some people won't eat the food just because of how it smells to them!
How long have you been eating plant-based?
Azilde Elizabeth
I love the rustic look!
strawberryandcream
Thank you!! I figured it went well with the raw/vegan food/vibe 😌
The Dragon's Picnic
Delicious looking pie! I have yet to try this type of "crust" using nuts but hard to go wrong with all those tasty ingredients!
strawberryandcream
Thank you!! I highly recommend it! â¤ï¸ Let me know if you try it! ðŸ˜