Easy No Bake Vegan Pumpkin Pie Recipe | Gluten-Free

Easy No Bake Vegan Pumpkin Pie Recipe | Gluten-Free

Thanksgiving dinner has become more interesting over the years. Allergies. Vegans. Vegetarians. Picky eaters. Diabetics.

Trying to please everyone around the Thanksgiving dinner table can be tricky. But how can your up your Thanksgiving dessert game without the hassle of baking? This Easy No Bake Vegan Pumpkin Pie is a great option for all of your guests. Tasty without the gluten, butter, egg, or sugar, I promise this pie still tastes delicious. And shh, I won’t tell your secret.

Easy No Bake Vegan Pumpkin Pie Recipe

This recipe came about this past Thanksgiving because A) I needed a vegan low-sugar pie option for my diabetic grandmother to enjoy this Thanksgiving and B) because I didn’t have all of the supplies for the original recipe I wanted to use 🙂

Concerned about making sure there’s a Thanksgiving dessert for your vegan guests? With this no bake pie recipe, this is a great option that doesn’t take a lot of work, but tastes delicious! Need a printable recipe option? Scroll below to grab yours.

Ingredients:

• 1 Cup Pecans
• 1 Cup Raw Almonds
• 15 Pitted Dates
• 1 1/2 Cups Lightly Salted Cashews – soaked for 2-3 hours then drained
• 1 1/2 Cups Pumpkin Puree
• 1/2 Cup Coconut Oil, melted
• 1 Tablespoon Agave Nectar
• 1/2 Teaspoon Liquid Stevia
• 1 Teaspoon Pumpkin Pie Spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves)

Directions

1. Using a food processor, blend together the pecans, raw almonds and pitted dates (becomes a very coarse sticky paste). I personally found it easier to blend the nuts first, then add in the dates. Press into bottom of pie plate
2. Puree lightly salted cashews, pumpkin, coconut oil, agave and stevia in blender or food processor until the ingredients are silky smooth. Pour into pie crust.
3. Refrigerate for at least 4 hours (over overnight) to harden. Slice and serve. Serves 8-10.

Need a printable recipe? Here’s the printable version:

Easy No Bake Vegan Pumpkin Pie Recipe

Christie @RaisingWhasians.com

Vegan Thanksgiving dessert idea, gluten-free, sugar free and no-bake pie for the holidays.

Print Recipe Pin Recipe

Prep Time 4 hours hrs 15 minutes mins

Cook Time 0 minutes mins

Course Dessert

Cuisine American

Servings 10 people

Ingredients

  

1x2x3x

• 1 Cup Raw Pecans
• 1 Cup Raw Almonds
• 15 Pitted Dates 
• 1.5 Cups Lightly Salted Cashews – soaked for 2-3 hours then drained
• 1.5 Cups Pumpkin Puree 
• 1/2 Cup Cup Coconut Oil, melted
• 1 TBSP Agave Nectar
• 1/2 TSP Liquid Stevia
• 1 TSP Pumpkin Pie Spice

Instructions

 

• Using a food processor, blend together the pecans, raw almonds and pitted dates (becomes a very coarse sticky paste). I personally found it easier to blend the nuts first, then add in the dates. Press into bottom of pie plate for your crust.
• Puree lightly salted cashews, pumpkin, coconut oil, agave and stevia in blender or food processor until the ingredients are silky smooth. Pour into pie crust.
• Refrigerate for at least 4 hours (over overnight) to harden. Slice and serve.

Keyword dessert, dessert recipe, gluten free, pie, pumpkin pie, vegan, vegan dessert, vegetarian

Tried this recipe?Let us know how it was!

I must say that even my skeptical husband said that he thoroughly enjoyed this pie! Great for holidays!

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