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    Recipes » Recipes » Baking & Desserts

    No-Bake Vegan Pumpkin Pie (Gluten-Free)

    Last updated - July 11, 2021; Published - September 12, 2019 By Rhian Williams 8 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two no-bake vegan pumpkin pie photos

    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!

    A white pie dish with no-bake vegan pumpkin pie topped with whipped cream and chopped pistachios

    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.
    Dates, walnuts and salt in a food processor against a marble background
    • Blitz until you get a crust that easily sticks together but that still has some texture.
    Ground up dates and walnuts in a food processor against a marble background
    • 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.

    Brown no-bake vegan pumpkin pie crust in a white pie dish against a marble background
    • 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.
    Pumpkin purée, cashew nuts, maple syrup and cacao butter in a food processor
    • Whizz until completely smooth.

    Tip: Taste and adjust amount of maple syrup if necessary.

    Orange no-bake vegan pumpkin pie filling in a food processor
    • 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.
    No-bake vegan pumpkin pie in a white pie dish against a marble background
    • 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!
    No-bake vegan pumpkin pie topped with whipped cream and chopped pistachios with a slice taken out of it in a white pie dish

    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

    A white pie dish with no-bake vegan pumpkin pie topped with whipped cream and chopped pistachios against a dark brown background

    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.
    3.69 from 19 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: gluten-free pumpkin pie, no-bake pumpkin pie, vegan pumpkin pie
    Prep Time: 25 minutes
    Cook Time: 0 minutes
    Total Time: 25 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.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    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.

    More Baking & Dessert Recipes

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      Vegan Blueberry Muffins (Gluten-Free)
    • Several gluten-free vegan churros on a plate with a pot of vegan chocolate sauce and one of them dipped in it
      Gluten-Free Vegan Churros (Baked!)
    • A collage of four vegan Thanksgiving dessert recipes photos
      35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • A slice of vegan baked pumpkin cheesecake topped with caramel sauce and salt with a fork taking a bite out of it
      Vegan Baked Pumpkin Cheesecake (Gluten-Free)
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      Recipe Rating




    1. Ashley Kenyeres

      September 14, 2019 at 11:46 am

      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!

      Reply
      • Rhian Williams

        September 15, 2019 at 9:14 pm

        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!

    2. Mary

      September 15, 2019 at 7:07 pm

      5 stars
      Awesome recipes, thank you 🙏🏽

      Reply
      • Rhian Williams

        September 15, 2019 at 9:10 pm

        Thank you so much!

    3. atari breakout

      September 20, 2019 at 8:44 am

      5 stars
      wow, the cake looks so delicious and so wonderful I really want to enjoy it.

      Reply
      • Rhian Williams

        September 20, 2019 at 11:12 am

        Thank you so much!

    4. Ken Ng

      September 06, 2020 at 12:04 am

      Can I use cashew or almond butter to replace cacao butter?

      Reply
      • Rhian Williams

        September 06, 2020 at 1:43 pm

        Should be ok!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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