It starts with a no-bake, completely natural, vegan, and gluten-free crust made from dates, nuts, oats, and pumpkin pie spice. Leave … Check the Bar & Wine section. Disappointing. The pie then became soggy and while the filling still tasted fine, the crust was soggy due to the liquid sitting in the bottom. My oldest (non-allergic) declared that it was better than regular whipped cream. These earnings help to buffer the costs associated with maintaining the site. Hi Suzanne! If you can do eggs, 1 chicken egg would likely work. Hi Simone, Here is our recipe for pumpkin purée. Hmm, I don’t! How to make vegan pumpkin cheesecake: Grease the bottom and sides of a non stick 8 inch springform pan.I use cooking oil spray. The solid cream. Thanks Dana, I’ll try Thai Kitchen next time, which is actually my old brand that I used to use but when I discovered Native Forest, so thick and creamy and yummy without even putting it in the fridge, thought it’d be the better choice for whipping. Good combination with the dates/almonds/pecans. Raw Vegan No-Bake Healthy Pumpkin Pie. The crust was perfect, I love raw pie and cake crusts! Your new home for all of our AMAZING RAW FOOD GOODNESS! I have a little remaining and would happily put some on your pie. Thanks for the quick reply! However, this made a absolutely wonderful parfait. *For best results, be sure to chill the coconut cream in the refrigerator for at least a couple of hours before making the filling. Also, it tasted more coconutty than usual, so perhaps the coconut taste is more in the liquid at the bottom, that the cream at the top. ), https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/, https://minimalistbaker.com/vegan-gluten-free-pumpkin-pie/, https://www.youtube.com/watch?v=pvIFDhZ3Ejw. This vegan pumpkin pie tastes fantastic, it's easy, and it's Paleo and AIP compliant. Transfer to a lightly greased pie pan or small glass baking dish and press until uniformly flat and it comes up the edges 1.5-2 inches, making a crust (see photo). **If the crust is crumbly (this can happen if the dates aren't soft enough), put it back in the food processor with a little bit of unmelted coconut oil (about 1 tbsp) and blend it again before rolling it out. The protein content is too high and the calories do not add up with the grams provided. 3-5 tbsp are suggested, and I used 4, thinking the middle ground would work best. Actually, I get sick of it pretty quickly. Thank you SOOOO much for this recipe. I just placed the filling in a graham cracker crust but both the crust and filling were not stable at all so it became a pumpkin pie and crumb blob. In a medium-sized bowl, combine all filling ingredients and mix with a hand mixer until smooth and fluffy. It’s not meant to be a super thick pudding, but it should slice and serve up nicely. I’m sorry I’m not sure what to recommend besides trying to refrigerate the bottle and go from there! And I have a question about the coconut whip cream. Unlike some of the other reviewers, my filling turned out really smooth and firmed up in about two hours. I did find the one recipe made enough crust for two pies. While I absolutely love it and use it for so many things, I realize it’s not as easy to get as some other flours and costs a little more. Place another sheet of parchment paper on top and roll it out pretty thin (about 1/8 inch). Thank you! Your email address will not be published. After a while, I get sick of it. Humph. ? Gluten-Free Vegan No-Bake Vegan Pumpkin Pie This healthy plant-based Gluten-Free Vegan No-Bake Pumpkin Pie is an easy recipe to make using 8 clean, real food ingredients and can be prepared in under 15 minutes! I’ve been off dairy/gluten since I was 15, and haven’t had pumpkin pie in 6 years because I never thought to search up a vegan recipe. Can I use store bought crust? We’re so glad you love the blog, Jessica! Refrigerate the pie for at least an hour to allow it to set before serving. Any ideas on a substitute for the cornstarch? Serve with a dollop of whipped non dairy cream. Unfortunately this didn’t do it for me… It was all that corn starch, I could taste it through the pumpkin and spices… >.< :D My husband liked it though. Try cooking it a little longer next time to ensure it’s plenty thick. Much thicker than Thai Kitchen. To thicken the pudding filling, I started with 3 tablespoons of cornstarch and added more as needed. Would it set as well? To prepare the crust for these no-bake tarts, you’ll simply need to pulse the walnuts in a food processor, along with maple syrup, coconut oil, and salt. Hi Rachael, we’d recommend a standard-size pie pan. I just made this pie for my family today and WOW- Easy and delicious! yum! I can’t wait to try this and your coconut whipped “cream” ! This recipe is genius- so easy and simply delicious! Love it to the moon and back- will be making this one again for sure! I made the pudding this morning and it has been sitting for 7 hours now. Just pop it in the refrigerator for an hour or so to let it set up (this isn’t entirely necessary if you’re in a rush but it’s preferred for the best possible texture). The critical part is to cook it until the custard kind of holds its shape when a spoon or spatula is drawn across the top. This post is in collaboration with Lavva. This blog should be illegal! Making this today for tomorrow’s Thanksgiving… so far, everything is coming together great! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! This looks delicious. Hubba hubba. If you don’t have a hand mixer, you can mix the filling in a blender or by hand. AIP Caramel Apple Bread Recipe with Video! The day after Thanksgiving it firmed up even a bit more. this is food porn at its worst (best). Thanks so much for this recipe! and had to hand mix the crust “dough” the rest of the way (nuts were finely ground btw), it was the BEST PIE EVER! Then add pumpkin puree and whisk again. Nothing says Thanksgiving like pumpkin pie! good. Hello – I made this filling– although healthy, it is quite bland. Hi Judy! Yay! To each his own, I guess. No bake Vegan Pumpkin Pie 不 . I added an egg, something that does go in regular pumpkin pie and I wanted to be sure it set up. I made this pie this morning and the crust was a nightmare to make. We are constantly in the kitchen with the oven on. Let set for 5-10 minutes, then transfer to a glass bowl and cover with plastic wrap, making sure the wrap TOUCHES the pudding - otherwise a film will form. Yes I think these would freeze well! Fortunately, it sliced nicely, yet remained very creamy. Food Courage is a site dedicated to sharing delicious and practical AIP/Paleo recipes and strategies for thriving with autoimmunity. Happily, I can vouch for this recipe. For the filling, I used a bit less sugar (coconut sugar) than in recipe, 2 teaspoons pumpkin pie spice instead of 1/2 tsp and a bit extra pumpkin. I hope this doesn’t compromise the end result! I’m having a major traditional pumpkin pie craving. You can also subscribe without commenting. Hope that helps! This is coming from someone who was a vegan for a year and made TONS of these types of recipes. Gluten-free Dairy-free … And if so, do you touch the filling with the plastic as to prevent the film like you mentioned above? Yay! My regular pumpkin pie recipe from the name brand pumpkin label does not call for it. I’ve never baked this crust so I’m sorry but I can’t guarantee the result! Plus, it doesn't require an oven, making your prep just a little bit easier. Thanks! Smaller pumpkins are sweeter. For the coconut whipped cream, I used Thai Kitchen coconut milk in a 15 oz can and needed to add arrow root powder to thicken it. Needless to say I will never make it again. Thanks so much for this recipe! The crust is perfectly sweet and super moist, yet holds its shape. So I bought the Native Forest, refrigerated it for a couple of days, and when I carefully opened it, it was completely a milky liquid, nothing solidified and no liquid on the bottom. If you can’t get your hands on coconut butter, it's not a problem. This recipe for No-Bake Vegan Pumpkin Pie is a classic, fluffy dessert that will have everyone asking for seconds. Where should I put all that whipped cream? Sorry I couldn’t be of more help. *to soften the coconut butter, just microwave it for 20-30 seconds. Hi! This pumpkin pie recipe turned out quite delicious! Your email address will not be published. The pudding didn’t quite stand up but didn’t matter. I really like to experiment with different ways of cooking, I appreciate this site and thanks for the all recipes, Dana! I used the recipe as a parfait on purpose. It’s perfect as a holiday showstopper with a thick layer of … where does it all come from? Heyyyy guys! No Thanksgiving table is complete without a pumpkin pie — and our no bake pumpkin pie is sure to be a crowd-pleaser! The crust crumbled if I looked at it the wrong way and the pudding never firmed up like it was supposed to. *drools onto keyboard*. Required fields are marked *. So, I won’t be subbing that again! The crust tastes so different. Anyway, I cooked it again with a sachet of Agar and it turned out beautifully after I let it cool in the fridge. Healing Autoimmunity Through Nutrition and Lifestyle. I can’t wait to serve it tonight! Oh how I love pumpkin pie. And it was so easy, a huge plus in a house where every meal is a chore. By Katie Higgins. Sounds to me like you didn’t cover it like she mentioned and it formed a film or you overcooked filling. I’ve purchased from Whole Foods before, but its the same size can as the coconut milk (I don’t remember the brand). The result is a from-scratch pudding … THANKS! If using a less sweet crust, you might want to use a little more sugar in the custard base. I may have already eaten a fair amount of the separate parts. Looks like I’ll have to experiment with this recipe for a bit longer…. what can you use the clear liquid in the bottom of the coconut milk can for? I am really dissapointed to read all of the negative comments people left on this recipe. The real issue was how terribly bland it tasted. :D I made this on the weekend for our thanksgiving dinner. Hugs. Pour the filling into the pie crust and distribute it evenly. I’ll definitely make this again! How much tapioca flour do you use in the whipped cream? Happy Thanksgiving!! There’s a bit more moisture and they added a nice flavor – just a tip in case someone else had the same trouble as me. Man oh man, I can hardly look at these pictures without having my mouth water and tummy rumble! That pumpkin pie looks like it’s ready to go on the Charlie Rose show! This recipe is a blessing. Thanks for the tip about arrowroot powder, my preferred choice. I actually find that arrowroot can sometimes cause a gummy, sticky texture. I add 5 Tbls to make sure it’s nice and thick. All vegan, of course. I beat 1 cup of lightly sweetened whipping cream into stiff peaks with 1/4 tsp cream of tarter, then gently folded about 3/4 into the finished filĺing. They are affiliate links which means that when you click and purchase a product, I will earn a small commission at no additional cost to you. I had to sort of press on the pudding with a spoon in order to spread it over the pie. The Thai Kitchen coconut cream works better and you don’t need to add anything to it. 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