No-Bake Perfect Pumpkin Pie: A Gluten-Free Raw-Vegan Alternative
From pumpkin decorations to pumpkin pie, it is fall and you know it.
“It’s safe to say that when it comes to Fall, Pumpkin is the superstar of the season. From adorning our doorsteps to filling our lattes, muffins and more, we just can’t get enough of this bright orange gourd. Maybe that’s why every holiday doesn’t feel complete without at least one pumpkin pie on the table.”—Chef Erin Yeschin
Raw-fully Delicious and Twice As Nutritious
For those of us who can’t handle the high saturated fats of a gluten-filled crust, heavy cream or tons of processed sugar, we can be forced to do without our precious pumpkin fix. Until now!
Enter my raw-fully delicious, twice as nutritious, living No-Bake Perfect Pumpkin Pie that’s guaranteed to please. Aside from tasting great, Pumpkin is shown to increase immunity, eye sight, younger looking skin and even aid in weight loss.
How’s that for a healthy tasty twist?
No-Bake Perfect Pumpkin Pie Recipe
- 1/2 cup of raw almonds
- 1/2 cup of raw cashews
- 3/4 cup of pitted dates (approx. 7 – 9 large)
- 1/3 cup of raisins
- 1/4 cup raw, unsweetened, shredded coconut
- 1/4 tsp of sea salt (non-iodized)
Using your 9 inch pie pan as a guide, cut out a circle the size of the pie pan and 2 long strips out of the parchment paper. Make a cross with the strips and lay them across the pie pan, setting the circle on top of them. Set these aside until you’ve finished the crust.
Next, place the almonds and cashews in your high-speed blender and grind until blended thoroughly. Then add the dates, raisins, coconut, and sea salt and blend until it begins to form a ball. Remove the mixture from your blender and using a spatula, spread it on top of the parchment paper until it covers the entire inside of the pie pan; pressing firmly and smoothing as you go. Once the crust is set, place it in the fridge to firm.
- 1 small pie pumpkin (peeled and cut into 1″ cubes)
- 8 large dates
- 3/4 cup of almond milk
- 1/2 cup coconut milk
- 2 1/2 tsp of cinnamon
- 1 tsp of nutmeg
- 2 tsp of vanilla extract
- 1/4 tsp of ground cloves
- 4 tbsp of coconut oil
- 1/3 cup of raw, unsweetened, shredded coconut
With a clean high-speed blender, combine all of the filling ingredients except for the shredded coconut and mix until a smooth and creamy. (Depending on the size of your pumpkin pieces, this may take a few minutes)
Once blended, remove your pie shell from the fridge and pour in the filling. (You may have extra filling that you can freeze for another time.) Smooth the top layer of the filling with the spatula and sprinkle with top the shredded coconut as you please.
Make This Pumpkin Pie the Night Before Serving
This recipe is best made the night before your intend to serve as the flavors combine beautifully once they’ve had some time to settle together. It should be placed in the fridge for at least 3-4 hours to set; I recommend overnight, if possible. When it’s time to serve, slice and plate as with any other pie but do not remove the parchment paper from the pie pan as the crust is super sticky. Any remaining pie should be refrigerated and will keep for approximately 5 days. Although this No-Bake Perfect Pumpkin Pie is so delicious that I doubt it will last that long!
Enjoy and Happy Thanksgiving!
Note: all items should be organic when available, especially when they are raw