This recipe is as easy as pie. Literally! It requires no oven, just a little time and love, and you’ve got an incredible healthy pumpkin pie without loads of butter and flour.
Inspired by The Minimalist Baker, we had to try this no-bake pumpkin pie recipe. The crust is totally incredible, and we will definitely be using it with other pie creactions as well. And this pumpkin pie filling… is creamy without any cream! To top it off, coconut whipped cream just takes this all over the edge. Mmmm.
NO-BAKE CREAMY PUMPMKIN PIE RECIPE
Recipe inspired by The Minimalist Baker
- 2 cups pitted dates (deglet nour or medjool)
- 2 cups raw nuts (half pecans, half almonds)
- 1/4 cup gluten free oats (or sub unsweetened coconut flakes for a different flavor)
- 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 cup organic pumpkin puree
- 3.5 Tbsp cornstarch
- 1/3 cup maple syrup
- 2 tsp pumpkin pie spice
- pinch sea salt
- 1 2/3 cup unsweetened milk (any kind, almond or dairy)
- 1 tsp vanilla extract
- Visit our recipe here!
- extra cinnamon for sprinkling on top
- To make the filling, place all dry ingredients in a saucepan and whisk to combine. Then add pumpkin puree and whisk again. Pour in milk and stir again until well combined.
- Place this mixture over medium heat and bring to a low bubble, whisking often. Don’t let it boil. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning it across the top. It should be thick. During this process switch to a rubber spatula for stirring to ensure the pudding isn’t sticking to the bottom or sides of the pan.
- Remove from heat and add vanilla and whisk. Let set for 5-10 minutes, then transfer to a glass bowl and cover with plastic wrap, making sure the wrap touches the pudding – to prevent a layer of film forming.
- Refrigerate until completely cooled and set.
- Now, prepare crust by adding dates, nuts, pumpkin pie spice and oats. Pulse until a dough starts to form– so that when you press it stays formed between your fingers.
- Transfer to a greased pie pan or glass baking dish and press the mixture into a crust. Make sure there are no gaps or cracks. Cover with plastic wrap and refrigerate until filling is chilled.
- When filling is ready, prepare coconut whipped cream (make sure the can has been chilled overnight to harden – otherwise it won’t whip).
- Once the crust and filling are both ready, pour the pudding over the crust and spread to smooth. Let it chill for several more hours or ideally, overnight. Top with coconut cream when serving, sprinkle with cinnamon, and enjoy!!
**Will keep well in the refrigerator for several days. Note: This is a great recipe to make a day in advance, to make sure there is enough time for everything to cool and set.
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