A white pie dish with no-bake 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.
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


For the crust:

  • 65 g (1/2 cup) walnuts (or sub pecan nuts or Brazil nuts
  • 90 g (1/2 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):


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


*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!


Calories: 264kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Sodium: 7mg | Potassium: 377mg | Fiber: 4g | Sugar: 18g | Vitamin A: 8754IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg