Pumpkin pie and Thanksgiving are a perfect match. This no-bake pie is a healthy take on the Thanksgiving classic and will support your body, leaving you satisfied during the holidays. I love knowing this tasty dessert is vegan, dairy-free, gluten-free, egg-free and contains no refined sugars.
I’ve tried many different vegan pumpkin dessert recipes and this one is my favorite! I honestly like it better than traditional pumpkin pie. Using raw nuts and dates makes for a healthy alternative to the traditional wheat crust. Because this pie is sweetened only with dates and a little maple syrup, it is a healthy whole food dessert. I also enjoy eating the pumpkin-spiced flavored filling as a pudding without the crust for a simple fall treat.
Pumpkin is a wonderful healing food, according to Anthony William. It is an excellent food for weight loss and for reducing cholesterol. Pumpkin has phytonutrients that help prevent cancer in addition to its immune boosting properties. Eating pumpkin and other squashes is also a tasty way to boost your immune system as the weather gets colder. Enjoy this healthy holiday dessert and support your body at the same time.
How to Make
You will need a food processor and a high speed blender to make this dessert in about 15 minutes.
- First make the pecan and date crust in a food processor. Press the crust into a pie pan.
- Next add all the pie filling ingredients to a blender and mix until creamy.
- Spread the pumpkin filling over the crust and refrigerate for 1 hour to allow the pie to firm.
Serve this delicious pie with dairy-free whipped cream. This article gives helpful tips and easy instructions on how to make your own coconut whipped cream. I used Native Forest Organic Coconut Milk Classic as recommended in the article. Don’t use Trader Joe’s brand; it doesn’t whip. Homemade coconut whipped cream is very simple to make and adds an extra special touch. Vegan whipped cream is also sold in most grocery stores in the freezer section.
Vegan No-Bake Pumpkin Pie
For the crust:2 cups pecans
1/2 cup Medjool dates (pitted)
1 tbsp. refined coconut oil
For pumpkin pie filling:2 cans pumpkin puree (15-ounce cans)
1 cup Medjool dates (pitted)
1/2 cup refined coconut oil
1/4 cup maple syrup
2 tsp. pumpkin pie spice
2 tsp. vanilla extract (I prefer alcohol-free)
1/8 tsp. sea salt
Prepare the crust:
- Add all the ingredients for the crust to a food processor and process until it has a crumbly texture.
- Spray the pie dish with an oil spray to make serving easier. Transfer the crust mixture to the prepared pie dish and press it down firmly.
Prepare the pumpkin pie filling
- Add all ingredients for the pumpkin pie filling to a high speed blender and mix until creamy.
- Taste and adjust the spices and sweetener if you prefer.
- Pour the pumpkin pie filling into the pie dish and spread it evenly on top of the crust.
- Transfer the pie dish to the refrigerator for about 1 hour to firm.
- If you don’t care for the flavor of coconut in your pie filling, be sure to use refined coconut oil which has no coconut flavor or smell.
- Garnish with chopped pecan or cinnamon.