No Bake Pumpkin Pie

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!

Raw, Vegan, Gluten-Free, Dairy-Free, Thanksgiving

Dessert

American

Yield: 6

Author: Alisha Vavilakolanu

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No Bake Pumpkin Pie (Raw, Vegan, & Gluten-Free)

Prep time: 12 Mininactive time: 3 HourTotal time: 3 H & 12 M

Ingredients

For the crust

• 1/2 cup unsweetened shredded coconut
• 1/2 cup walnuts
• 3 tbsp almond butter
• 2 tbsp maple syrup

For the pumpkin mousse filling

• 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

For the crust

1. Pulse the coconut and walnuts in a food processor.
2. Add almond butter and maple syrup. Process until the mixture is sticky. (Do not over-process; coconut and walnuts should be visible.)
3. Pat the mixture down evenly in an 8" pie dish.
4. Refrigerate the crust for at least two hours.

For the pumpkin mousse filling

1. 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.
2. Spoon the filling into prepared crust and refrigerate the pie for at least one hour before serving.

https://thelishlife.com/blog/no-bake-pumpkin-pie

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