No Bake Pumpkin Pie

A slice of No Bake Pumpkin Pie served on a plate.

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4.50 from 2 votes

A healthier version of a classic. It's a delicious gluten-free and vegan pumpkin pie.

Prep Time15

Cook Time15

cooling time30

Total Time1

Course: Dessert

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: slices

Author: James Wythe

Cost: £8

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for 3-4 days.

To Freeze: This should freeze in an airtight container for a couple of months.

Tip 1: Top the pie with extra cinnamon, nutmeg, pumpkin seeds and walnuts.

Tip 2: Riper bananas will lead to a sweeter pie.

Tip 3: If you want to make mini pumpkin pies, put the crust and then topping in cupcake tins rather than a full pie tin. Make sure the base comes up a little on the side of each cup. You could also serve these as pumpkin pie bars by using a cookie sheet or casserole dish.

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