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

No-Bake Pumpkin Pie

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
Prep Time 20 minutes
Total Time 20 minutes
Servings 8

What you'll need:

CRUST

  • 1 cup walnuts
  • 8-10 dates, pitted*
  • 1/2 cup oats
  • 2 tbsp maple syrup

PIE

  • 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