No-Bake Vegan Pumpkin Pie (Gluten-Free)

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)

This No-Bake Vegan Pumpkin Pie is really easy to make, rich and indulgent and perfectly sweet! A chewy, crunchy crust filled with creamy pumpkin topped with fluffy clouds of coconut whipped cream.

3.70 from 20 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: gluten-free pumpkin pie, no-bake pumpkin pie, vegan pumpkin pie

Prep Time: 25 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

Calories: 264kcal

Author: Rhian Williams

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):

• ▢ Coconut whipped cream

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

*If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.

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!

Nutrition Facts

No-Bake Vegan Pumpkin Pie (Gluten-Free)

Amount Per Serving

Calories 264 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g20%

Sodium 7mg0%

Potassium 377mg11%

Carbohydrates 28g9%

Fiber 4g16%

Sugar 18g20%

Protein 6g12%

Vitamin A 8754IU175%

Vitamin C 2mg2%

Calcium 48mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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