This no bake pumpkin pie…Where shall we start?! Is unbelievable! Plus it’s vegan and gluten free. After my No Bake Peanut Butter Pie was such a hit with everyone, I wanted to create something new. Pumpkin is perfect for frozen pies – it adds volume and pumpkin taste (obviously) along with many health benefits.
This pumpkin pie turned out so creamy, my 8 year old believed me it was made with pumpkin ice cream! He didn’t appreciate the crust much (pecans are not a kids’ thing I guess) but gobbled the filling.
If you are a pumpkin fan, you gotta make this delicious pie! Pumpkin ice cream wrapped in a pecan cinnamon filling and drizzled with chocolate. It comes together in under 30 minutes and is perfect for serving at your Thanksgiving table this Fall in case you do not feel like baking. But in case you do, I have a recipe for a Clean Pumpkin Pie for you.
But we don’t wait till Thanksgiving. I made this no bake pumpkin pie already twice, cut up in slices, froze in containers and whenever we feel like a dessert (mostly weekends), we got it. And wine…we like that too…
I used pecans for the crust but almonds would work too. I highly recommend to use Medjool dates since they are softer and meatier than regular small dates.
You can use regular pie dish and the pie won’t stick to it, I promise. I also like to use this non-stick tart pan with removable bottom. It makes nice edges and makes the pie easier to cut. You could also use a spring form.
For the filling, it’s important to soak the cashews for at least 4 hours or preferably overnight. Then basically you will be making a vegan cream that vegans use to replace dairy heavy cream. This time I forgot to process the cashews before adding all other ingredients. The filling was still amazing just a bit less smooth.
Yellow banana should be good enough. Over ripe bananas will make pie sweeter. Generally, I recommend to taste the filling after it’s ready and adjust the sweetness with extra maple syrup if you wish. The filling is not overly sweet, just perfect for my taste. As a guideline, I find all Starbucks sweets very sweet.
That chocolate drizzle…I had fun with it! Enjoy this no bake pumpkin pie, it is amazing!
- 2 cups pecans or almonds (I used pecans)
- 1/2 cup quick oats
- 10 Medjool dates, pitted
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 + 1/4 cups cashews
- 2 cups (15 oz can) pumpkin puree (not pumpkin pie filling)
- 1 small ripe or over ripen banana (very yellow is good enough)
- 1/4 cup maple syrup or honey (I prefer maple syrup)
- 1 tsp pure vanilla extract
- 1 tbsp pumpkin pie spice
- 1/4 tsp salt
- 2 tbsp chocolate chips (I used Enjoy Life)
- 1/2 tsp coconut oil
- In a small bowl, add cashews and enough cold water to cover them. Soak for at least 4 hours or preferably overnight in the refrigerator. Drain before adding to the pie filling.
- To make the crust, add Crust Ingredients to a food processor and process until mixture is well combined and dough starts to form, stopping and scraping the sides of the bowl. Pause and check if the ingredients are coarsely processed and the dough is wet, the crust is ready. Be careful not to over process the crust into a nut butter. Transfer the dough to a 9" pie dish, a spring form or a non-stick tart pan (I used this one and loved the edge pattern and how easy it was to cut the pie outside the pie plate) and flatten evenly on the bottom and sides with spatula and your hands. Set aside.
- Add cashews to the food processor (no need to rinse the bowl) and process until smooth cream forms, about 3 - 4 minutes. Add remaining Filling Ingredients and process until very smooth, pausing and scraping the sides of the bowl. It took me good 5 minutes on High speed. Taste the filling and adjust the sweetness with extra maple syrup if you wish. The filling is not overly sweet, just perfect for my taste. As a guideline, I find all Starbucks sweets very sweet. Pour filling into the prepared crust and smooth with a spatula.
- In a small bowl, add chocolate chips and coconut oil. Microwave in 30 seconds intervals, stirring in between, until melted. Drizzle chocolate on top of the pie with a butter knife. Place in the freezer for 5 - 15 minutes for the chocolate to harden and then cover with plastic. Alternatively, you could drizzle the pie before serving while it's thawing. Freeze for at least 4 hours or until frozen. To serve, thaw pie on a counter for 30 minutes before slicing. Serve frozen.
Servings Per Recipe: 10
Amount Per Serving = 1 slice:
Total Fat: 19.3 g
Cholesterol: 0.0 mg
Sodium: 118.6 mg
Total Carbs: 40.7 g
Sugars: 26.7 g
Dietary Fiber: 5.2 g
Protein: 5.3 g
WW Points+: 9
And before you go… In the past 5 months, I have been testing 25 of these Clean Slow Cooker Recipes. I’m still in a process of putting the recipes together in a book that will be available for sale on October 5th. In the meanwhile, you can sign up below to receive a 20% OFF coupon by email. This discount is for email subscribers only and won’t be offered on the eBook launch date.
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- 25 brand new recipes that have never appeared on iFOODreal before
- 20+ gluten free recipes
- Easy, kid frienldy recipes with nutritional info including WW Points+
- Lots of chicken and quinoa + more healthy comfort food like Parmesan Chicken Meatballs, my mom’s Ukrainian Borscht and Kale Artichoke Lasagna and so much more. Would you be surprised to hear that you can make a Philly Cheesesteak in a slow cooker too?!
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