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This healthy gluten-free and vegan No Bake Pumpkin Pie recipe is about to change your holidays! It is full of all-natural ingredients and still incredibly delicious!
Recipe Difficulty – Easy
Table of Contents
Why this recipe works
It is Halloween and autumn time, so bring on those vegan pumpkin recipes! When I visited a local pumpkin patch, I had the inspiration to start a pumpkin recipe series.
This pumpkin tart is part of the dessert portion of that series. I left Luise in charge of the dessert and she came up with a nut-based no-bake spiced pumpkin cake that tastes so delicious! You have to give this a try!
If you’re looking for more vegan pumpkin recipes, you are in the right place! Check out my Pumpkin Butternut Soup or Pumpkin Curry with Quinoa or Pumpkin Oatmeal or Roasted Pumpkin Salad.
This was inspired by my Puff Pastry Apple Tart recipe on this site, and pairs well with this amazing Gluten-Free Cinnamon Baked Doughnuts recipe.
I also added this recipe into my collection of 21 Gluten Free Easter Recipes, my best 33 Vegan Desserts and 35 Gluten Free Desserts round up!
Ingredients to make No Bake Pumpkin Pie
Ingredients for Base:
- Walnuts – give the no-bake pumpkin pie base a great texture.
- Almonds – pair well with the walnuts and give a great flavour.
- Pumpkin Seeds – are a great touch to mix with the pumpkin pie filling.
- Pitted Dates – help to hold together the base.
- Water – gets this base to the perfect consistency.
- Maple Syrup – is an amazing natural sweetener.
Ingredients for Topping:
- Pumpkin – Note that the weight listed is after being peeled and deseeded.
- Bananas – are sweeter the riper they are.
- Avocado – adds such a delicious creaminess to this pumpkin no bake pie.
- Maple Syrup – is a fantastic sweetener without added sugars.
- Nutmeg – is a classic holiday flavour filled with warmth.
Cinnamon – is the perfect spice to finish out this no bake pumpkin dessert.
See recipe card for full information on ingredients and quantities.
Substitutions
- Pumpkin – If you don’t have fresh pumpkin, a puree will work fine. You could also use butternut squash.
- Nuts – Cashews or pecans are other great options to replace or add to the nuts in the base.
- Maple Syrup – Honey or agave are common substitutes for maple syrup.
Variations
- Deluxe – Top with some whipped coconut cream or vegan cool whip for a delicious and still healthy treat.
- Kid friendly – Top with a scoop of ice cream to make this delicious treat even more kid-friendly. You could also try a graham cracker crust if allergies are not a concern.
See this Mince Pie version of this recipe on my website!
How to make No Bake Pumpkin Pie
Step 1: Firstly peel, deseed, and chop the pumpkin into small pieces. Boil them for 15 minutes until soft.
Step 2: To start the base, combine all of the dry ingredients in a food processor and blend into crumbs. This will take about 2 minutes.
Step 3: Pour the base mixture into an 8” tart tin. Press it into the tin, making sure to go up the sides, and pop it in the fridge.
Step 4: Once the pumpkin is soft, drain it and allow it to cool completely.
After cooling, combine all of the topping ingredients in a food processor and blend until smooth.
Step 5: Spread the pumpkin mix onto the base and refrigerate for 2-3 hours to set.
Hint: Make sure to take the time to refrigerate the base before adding the topping.
Leftovers
This no-bake pumpkin pie holds up great for leftovers! Keep it in an airtight container in the fridge for 3-4 days. Simply take it out and take a slice to enjoy!
Recipe FAQs
It is best to keep pumpkin pie in the fridge until you’re ready to enjoy. Store it in an airtight container or covered in plastic wrap.
There are sundry gluten-free crusts available out there to buy, but I love making my own. My crust is a combination of nuts, dates, seeds, water, and syrup. It is healthy, free of refined sugars, and has a fantastic texture!
Yes! My refrigerator pumpkin pie is so easy and frees up some oven space for your other holiday dishes! It is made of all-natural, healthy ingredients and is ready to eat after just a few hours in the fridge!
Absolutely! To get that same creamy texture in my pumpkin pie, I use avocado and banana along with the pumpkin. It makes for a creamy texture while keeping it vegan.
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No Bake Pumpkin Pie
Ingredients
Base
- 1 cup walnuts
- 1 cup almonds
- ⅓ cup pumpkin seeds
- 8 dates, pitted
- 1-2 tbsp water
- 1 tbsp maple syrup
Pie Topping
- 750 g pumpkin
- 2 small bananas
- 1 medium avocado
- 3 tbsp maple syrup
- 1 tsp nutmeg
- 1 tbsp cinnamon
Instructions
- Firstly peel, deseed and chop the pumpkin into small pieces and boil for 15 minutes until soft.
- Now it’s time to make the base, add the walnuts, almonds, pumpkin seeds, dates into a food processor and blend into crumbs (roughly 2 minutes). Now Add the water and maple syrup and blend again until it’s sticky (roughly 1 minute).
- Pour the base mixture into a 8” tart tin and press into the tin making sure to go up the sides and pop in the fridge.
- Once the pumpkin is soft, drain and allow it to completely cool. Now to the food processor add the cooled pumpkin along with the bananas, avocado, maple syrup, nutmeg and cinnamon. Blend until smooth.
- Finally, spread the pumpkin mix onto the base and place it back in the fridge for 2-3 hours to set.
Notes
Nutrition
I can not wait to try this recipe! I simply love all the ingredients- so clean and healthy. (Can’t not give it a full 5 star just yet since I have not made it)