I gotta be honest with you guys — I’m not the biggest pumpkin pie stan. I prefer pumpkin for the savory side dishes instead of the dessert. (Hint hint: Check out my blog post featuring Three Easy Vegan Sides for Thanksgiving if you’re looking to sneak some pumpkin in before dessert!)
But the other day, I was craving something a lil sweet and a lil festive… and I had just enough pumpkin left over from Thanksgiving recipe testing to give everyone’s favorite holiday pie a second change. And I am so glad I did!
This No Bake Pumpkin Pie is not only richer and tastier than any other pumpkin pie I’ve had, it’s also totally raw, vegan, and grain-free! The crust gets its texture from coconut and walnuts while the filling is a super creamy pumpkin mousse that could honestly be eaten on its own. (Speaking from experience here.)
Just look at that texture! Would you believe me if I told you that the creaminess comes from avocado?! But don’t worry, you can’t taste it at all. Nothing but pure cinnamon-y sweet pumpkin goodness here.
And no bake means no pre-baking your crust and no waiting around for your oven to heat up — perfect for my fellow last minute folks!
No Bake Pumpkin Pie (Raw, Vegan, & Gluten-Free)
Ingredients
- 1/2 cup unsweetened shredded coconut
- 1/2 cup walnuts
- 3 tbsp almond butter
- 2 tbsp maple syrup
- 3/4 cup canned pumpkin (pumpkin puree)
- 1 small to medium sized avocado, ripe
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
- 1/4 cup maple syrup, plus more to taste
- splash of unsweetened plant milk
Instructions
- Pulse the coconut and walnuts in a food processor.
- Add almond butter and maple syrup. Process until the mixture is sticky. (Do not over-process; coconut and walnuts should be visible.)
- Pat the mixture down evenly in an 8" pie dish.
- Refrigerate the crust for at least two hours.
- Scoop out the ripe avocado and add it to a high-speed blender along with canned pumpkin, pumpkin pie spice, cinnamon, vanilla extract, maple syrup, and a splash of plant milk. Blend until smooth and creamy, adding more milk if needed.
- Spoon the filling into prepared crust and refrigerate the pie for at least one hour before serving.