No-Bake Pumpkin Pie

Anyone want some no-bake whole-foods pumpkin pie? OMG you guys. This is so good! So full of flavor but without any of the junk. And the best part is that you can be lazy and not bake it. It’s fine on its own and needs no baking. The crust is super simple and delicious, and the filling is creamy and sweet without being overbearing. Plus, it’s perfectly spiced!

A simple, whole-foods, fruit-sweetened, no-bake pumpkin pie to enjoy any time! #fruitsohard #vegan #glutenfree #pumpkinpie #nobake

Don’t be shy. Cut yourself a huge slice. Enjoy this with some coconut whipped cream too! And eat it for breakfast if that’s your prerogative. I’ve certainly done it a time or ten. And this one is totally healthy enough to be breakfast anyway, but it’s delicious enough to qualify as dessert. So do whatever ya want with it. Just eat it. Because it’s good for you and super yummy.

A simple, whole-foods, fruit-sweetened, no-bake pumpkin pie to enjoy any time! #fruitsohard #vegan #glutenfree #pumpkinpie #nobake

If you love dessert like me, check my other dessert recipes out, like my French toast cookies, chocolate peanut butter cookie bars, fluffy chocolate cupcakes, baked chocolate donuts (and muffins!), and chocolate sweet potato mousse.

If you want more pumpkin in your life (and who doesn’t??), try my pumpkin pie almond butter cookies, pumpkin pecan muffins, and pumpkin pie smoothie.

Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!

No-Bake Pumpkin Pie
Prep Time
20 mins
Total Time
20 mins
A creamy, whole-foods no-bake version of the holiday favorite, pumpkin pie. It's sweet, perfectly spiced, and healthy enough to call it breakfast. Any this vegan, gluten-free treat any time!
Course: Dessert
Cuisine: Gluten-Free, Vegan
Servings: 8
What you'll need:
  • 1 cup walnuts
  • 8-10 dates, pitted*
  • 1/2 cup oats
  • 2 tbsp maple syrup
  • 1 can pumpkin puree
  • 1 cup pecans
  • 1 1/2 cups rolled oats
  • 8-10 pitted dates*
  • 3-4 tbsp maple syrup
  • 1 tbsp pumpkin pie spice**
  • Pinch of sea salt
What you'll do:
  1. Add all crust ingredients to the food processor and process until crumbly and sticky.
  2. Press into bottom of pan to form a bottom crust layer and place in freezer to chill.
  3. While the crust chills, combine the pie ingredients in the food processor and run until smooth, scraping sides down as needed. Once mixed up, it should be about the consistency of cookie dough.
  4. Using a spoon or spatula, spread evenly over the crust. Cover and then chill in refrigerator for at least 3 hours. Enjoy!
Recipe Notes

*If your dates aren't sticky, soak in warm/hot water for 10-15 minutes. Drain water and squeeze excess water out. Then use them as normal.
**If you don't have pumpkin pie spice, use this:
-1/2 tsp allspice
-1/2 tsp nutmeg
-1 tsp ginger
-1 1/2 tsp cinnamon