This No-Bake Vegan Pumpkin Pie is really easy to make, rich and indulgent and perfectly sweet! A chewy, crunchy, salty-sweet crust with a creamy, fudgy pumpkin filling topped with fluffy clouds of coconut whipped cream. It's easy to make as it requires no cooking or baking, and is refined sugar free, grain-free and paleo-friendly too. Perfect for Thanksgiving and Christmas!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Place the dates, walnuts and salt in a food processor.
- Blitz until you get a crust that easily sticks together but that still has some texture.
- Use your fingers to carefully press the mixture across the bottom and up the sides of a pie dish - I used a 22.5 cm/9 inch pie dish.
Tip: Press down with your fingers, the back of a spoon or the bottom of a small cup or glass to make the crust as compact as possible.
- Place in the fridge while you make the filling.
- Drain the cashew nuts and place in the same food processor (no need to wash it) along with the pumpkin purée, maple syrup, vanilla and cacao butter.
- Whizz until completely smooth.
Tip: Taste and adjust amount of maple syrup if necessary.
- Place the filling in the crust and place back in fridge for at least a few hours until it sets and firms up before cutting and eating.
- Decorate with coconut whipped cream, if desired.
How long does this Pumpkin Pie keep for?
This Pumpkin Pie should be stored covered in the fridge. It keeps well for a good few days and its taste and texture will remain unchanged, which means it's a great dessert for entertaining as it's perfect for preparing in advance.
Substitutions you can make
- You can replace the walnuts with pecan nuts, Brazil nuts or macadamia nuts.
- You can replace the pumpkin purée with sweet potato or butternut squash purée.
- You can replace the cacao butter with coconut oil (although it will have a coconut taste).
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can add ground cinnamon, or pumpkin pie spice to the filling - I preferred a milder taste so didn't add spice but you can absolutely add spice if you like!
More vegan no-bake desserts
- Chocolate Pudding Pots
- Chocolate Truffles
- Fudge
- Strawberry Trifle
- Key Lime Pie
- Blueberry Cheesecake
- Cookie Dough
- Chocolate Peanut Butter Bars
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make this recipe
No-Bake Vegan Pumpkin Pie (Gluten-Free)
Ingredients
For the crust:
- 65 g (½ cup) walnuts (or sub pecan nuts or Brazil nuts
- 90 g (½ cup) pitted dates
- Pinch salt
For the filling:
- 150 g (1 cup) cashew nuts soaked overnight in cold water or in boiling water for 10 minutes
- 450 g (15 oz) tin of pumpkin purée
- 5 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- 20 g (0.7 oz) cacao butter *
To decorate (optional):
Instructions
For the crust:
- Add all the ingredients for the crust to a food processor and blitz until you get a crust that easily sticks together but that still has some texture.
- Use your fingers to carefully press the mixture across the bottom and up the sides of a pie dish (I used a 22.5 cm/9 inch pie dish) - press down with your fingers, the back of a spoon or the bottom of a small cup or glass to make it as compact as possible.
- Place in the fridge while you make the filling.
For the filling:
- Drain the cashew nuts and place in the same food processor (no need to wash it) along with the pumpkin purée, maple syrup, vanilla and cacao butter.
- Whizz until completely smooth.
- Taste and adjust amount of maple syrup if necessary.
- Place the filling in the crust and place back in fridge for at least a few hours until it sets and firms up before cutting and eating.
- Decorate with coconut whipped cream, if desired.
- Keeps well covered in the fridge for up to a few days.
Video
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
Ashley Kenyeres
Should we use pumpkin purée or pumpkin pie filling? I’d expect to see some spices in the recipe if it’s just canned pumpkin purée! Either way I’m excited to make this!
Rhian Williams
It's canned pumpkin purée that I used - you can add spices as you like, as it's a raw pie I personally preferred a slightly milder taste but I've added in the recipe notes that you can add spices if you like!! Thank you!
Mary
Awesome recipes, thank you 🙏🏽
Rhian Williams
Thank you so much!
atari breakout
wow, the cake looks so delicious and so wonderful I really want to enjoy it.
Rhian Williams
Thank you so much!
Ken Ng
Can I use cashew or almond butter to replace cacao butter?
Rhian Williams
Should be ok!