30 comments already!

Healthy No Bake Pumpkin Pie Recipe is non dairy pumpkin pie made with pecan date crust and pumpkin puree, banana, maple syrup and cashews filling. | ifoodreal.com

This healthy 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.

Healthy No Bake Pumpkin Pie Recipe is non dairy pumpkin pie made with pecan date crust and pumpkin puree, banana, maple syrup and cashews filling. | ifoodreal.com

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…

Healthy No Bake Pumpkin Pie Recipe is non dairy pumpkin pie made with pecan date crust and pumpkin puree, banana, maple syrup and cashews filling. | ifoodreal.com

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.

Healthy No Bake Pumpkin Pie Recipe is non dairy pumpkin pie made with pecan date crust and pumpkin puree, banana, maple syrup and cashews filling. | ifoodreal.com

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!

Healthy No Bake Pumpkin Pie Recipe is non dairy pumpkin pie made with pecan date crust and pumpkin puree, banana, maple syrup and cashews filling. | ifoodreal.com

Healthy No Bake Pumpkin Pie

Healthy No Bake Pumpkin Pie

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Storage Instructions: Freeze covered for up to 3 months. I usually cut up pie in slices and freeze in plastic containers. That way whenever I want a slice, I do not have to thaw the whole pie every time.
http://ifoodreal.com/no-bake-pumpkin-pie/

Nutritional Info

Servings Per Recipe: 10

Amount Per Serving = 1 slice:
Calories: 342.4
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.

25-clean-slow-cooker-recipes-ebook590

What’s inside the eBook:

  • 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?!

To sign up, just enter your Name and Email below and you will receive 20% OFF code on eBook’s launch date – Oct 5th. Thank you so much for supporting my blog!!!

Get 20% OFF 25 Clean Slow Cooker Recipes eBook

* indicates required

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

30 Comments

  1. Katie @ 24 Carrot Life

    This looks so good, Olena. I can’t wait to try it! How has your fitness experiment been going? I feel like I haven’t seen any instagram pictures in a while. Hope you’re well!

    Reply
    • Olena

      Hi Katie. I have been posting only food on Instagram, that’s true. I’m doing well. Through much trial and error, I lost quite a lot of belly fat but still have a bit to go. No abs yet LOL. I came to a conclusion that everything in moderation works for me best – 3 times exercise a week, with lifting and HIIT being a focus, plus eating balanced and not counting calories or going high in protein. But I’m happy where I am. I definitely overdid it on protein and saw no changes for a bit. I should write a post on this. I truly learnt moderation is key. How are you? Hope all is well!

      Reply
  2. Lacey

    I’ve only seen medjool dates in bulk. Is there a way to store them? I’m date oblivious :/

    Reply
    • Olena

      I usually buy Medjool dates in a 2 lb plastic container I find near bulk nuts in grocery stores or in fresh fruit section in Costco. Popular brand is Natural Delights, they also have organic ones. Costco carries a different brand though which is OK. In bulk, I have only seen small regular dates which I do not recommend to use. Just not the same. You can store Medjool dates for months in any sealed container in a cool dry place. Hope this helps.

      Reply
  3. Laura @ Raise Your Garden

    I’m in love with this pie, I mean, the idea of pecan crust alone warms my heart. Confession, I’m making this for my birthday tomorrow. And no, I don’t feel like I’m a loser for making my own dessert. Because, let’s face it, my husband would buy something gross at the grocery store that I wouldn’t eat anyhow (that and picked over and dyed fake flowers) and I can’t have that! No, I’ll make this pie instead. I love the enjoy life chocolate chips too. And I love how you can freeze a bit forever, because even healthier desserts like this shouldn’t be eaten as a whole pie I guess. Time to go grocery shopping for those medjool dates which I still haven’t tried! Need to leave the house more.

    Reply
    • Olena

      Happy Birthday, Laura! I hope you have a great day and enjoy your dessert.:) Medjool dates are nature’s caramel, I swear. No, eating this pie all at once shouldn’t happen. I just had a slice last night and I LOVE how I can defrost what I need and whenever I want to.

      Reply
  4. Mira

    This dessert looks awesome and I’m planning to make it for Thanksgiving. I love that you used pecans and Medjool dates in the crust (I usually get mine at Costco and make energy balls with them), they are perfectly sweet. At first I thought I’ll need a ton of ingredients for this pie, but it seems like I’ll have no problem making it!

    Reply
    • Olena

      That’s where I get my dates too.:) I’m really shifting towards sweetening more and more desserts with them. Please let me know how this pie turns out.:) Many ingredients? Not in my crazy life full of hockey games and practices.:)

      Reply
  5. Michaell

    I have 3 pie pumpkins sitting on the counter and now I know just what to do with them! I like the chocolate chips on top. Great touch.

    Reply
  6. Laura

    This recipe looks great! The only problem is that my SO is allergic to cashews, would almonds work as an alternative? Thanks!

    Reply
    • Olena

      I think they would but you would have to process them quite longer in order to get that creamy texture. Probably around 10-15 minutes.

      Reply
  7. Nicole

    I would love to make this with my students but cannot use nuts (allergies) – any sub recommendations?

    Reply
    • Olena

      Unfortunately no. Nuts really are the main component of this pie. I recommend to look for a healthy pie recipe without nuts on Chocolate Covered Katie blog. She makes many with tofu etc.

      Reply
    • Olena

      You can skip oats if you use almonds altogether for the crust. Pecans are more oily therefore they need something like oats to soak up the moisture, otherwise the crust will fall apart and stick to the plate. However, if cornstarch, arrowroot powder or tapioca powder are considered paleo, you can substitute them for oats but smaller amount. I would say 2 – 3 tbsp.

      Reply
      • Marghi

        thanks so much!! Im looking forward to making this for turkey day! Planning on freezing and taking it with me to family dinner (hope it’ll be ok in the car for a couple hours!)

        Reply
  8. victoria

    i forgot to soak my cashews..is this a big deal or will it not work? thanks for letting me know. V

    Reply
  9. Rich

    I could not get the crust anywhere near “wet”. I only had sliced almonds on hand. Do you think that was it? I was also a 1/2 cup short, so I used 1.5c of sliced almonds, 0.5c walnuts.

    Reply
    • Olena

      Have you used Medjool dates or small regular dates? Nuts wouldn’t be the problem. It’s the binding agent and in this case dates.

      Reply
  10. Janice Johnson

    Sounds yummy. The recipe states (1 tbs. pumpkin pie spice). Seems like a lot. Should it be ( 1 tsp.

    Reply
  11. Sherwood

    Made this the other day. My first pie ever! Two issues, though. First, I can taste the banana. Is that supposed to be the case? I’m not much a fan of banana taste… Maybe I didn’t use a ripe enough banana? The awesomeness of the rest of this is great enough for me to let that slide, though. 🙂 Second, I could never get the chocolate to a drizzleable texture. I felt that if I microwaved it anymore, I would ruin the chocolate. The bowl (glass…) was getting too hot to handle. I even put in more coconut oil. Maybe because the chips were a special dairy-free variety they weren’t melting like normal ones? I pretty much just ended up painting lines onto the pie, which were kind of thick and difficult to cut while frozen. Despite the troubles, this is just amazing. My boyfriend, who can’t have dairy, is tickled that he’s able to eat things like this… a big reason why I wanted to learn how to cook. 🙂 Thank you so much for the recipe!

    Reply
    • Olena

      Good for you, Sherwood. Yes, the riper banana the lesser taste of it. I use dairy free chocolate chips and have no problem to melt them. Try 30 seconds, then stir, and then another 20 seconds. Chips might look like they have cooked but once you stir them they will be fine. It took me a few times to learn that too. You are welcome!

      Reply
      • Sherwood

        Okay, good to know that a riper banana will be less noticeable. I might just have to try this again at some point! I’ve been having issues with individual slices not really thawing after 30 minutes of sitting out. They’re still crunchy levels of frozen. Is that normal? Is that the not-ripe-enough banana haunting me? For the chocolate chips, I probably went 4 or 5 rounds of 30 seconds then stirring to no avail. We do, though, have an awful microwave… I’ll try pushing it further next time, using pot holders to move the glass bowl and not putting my fingers in the chocolate. lol

        Reply
        • Olena

          Probably. It also depends on your freezer T. All freezers differ. You just need 2-3 rounds with chocolate chips. Stir it each time although chips might look intact, they will melt as you stir.

          Reply
          • Sherwood

            Alrighty. Thanks so much for the help! It’s greatly appreciated.

Trackbacks/Pingbacks

  1.  18+ 2 Best Healthy Dessert Ideas That Will Satisfy You! | Women's f Blog
  2.  Tried and True Vegan Comfort Food Recipes | Vegan Runner Eats
  3.  Five on Friday: Pumpkin Recipes with our Bloggers’ Connection | Cooking Light
  4.  7 Healthier Thanksgiving Pies | Slice of Sparkle
  5.  Happy, healthy holiday feast | Running with it
  6.  Raw Vegan Pumpkin Pie | The Fit Foodie Files
  7.  Pumpkin Desserts That Are Healthy and No-Guilt
  8.  12 Great Gluten-Free Pumpkin Desserts - The Celiac Scene
  9.  100 Best Healthy Thanksgiving Recipes | WIN-WIN FOOD
  10.  Five Things Friday 10.9.15 | Zest for Life Wellness
  11.  15 Healthier Thanksgiving Pie Recipes - Sweetashoney
  12.  Five Things Friday 11.13.15 | Zest for Life Wellness
  13.  Fast, Light And Easy To Make, 21 Simply Irresistible No-Bake Pies

Leave a Comment

  • (will not be published)