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No Bake Vegan Pumpkin Pie

Humbly Homemade
This is a healthier version of the classic pumpkin pie. It's vegan, gluten-free and no bake, which means Thanksgiving dessert is one less thing you need to find time to squeeze into the oven! The crust is crunchy and crumbly while the pie filling is rich, creamy and decadent - all without dairy, gluten or refined sugar!
Prep Time 3 hrs
Cook Time 20 mins
Chill Time 2 hrs
Total Time 5 hrs 20 mins
Course Dessert
Cuisine American
Servings 10 people


Pie Crust

  • 1 cup pitted dates
  • 1 cup raw cashews
  • 1 cup raw pecans

Pie Filling

  • 1 cup raw cashews, soaked in water for at least 3 hours
  • 1 cup canned pumpkin puree
  • 1 cup pitted dates
  • 2 tsp pumpkin pie spice
  • 1 pinch fine sea salt
  • 1⅔ cup non-dairy milk, of your choice
  • ½ tsp vanilla extract


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. Enjoy!!
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