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No-Bake Pumpkin Pie

Print Recipe

Equipment

  • 9-inch pie plate
  • Food processor
  • High-speed Blender

Ingredients
  

For the Crust

  • 2 cups walnuts
  • 8 - 10 Medjool dates, pitted
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 1 tablespoon melted coconut oil

For the Filling

  • 1 (15 ounce( can pure pumpkin puree
  • 1 cup full-fat coconut cream or coconut milk
  • ½ cup coconut sugar
  • ¼ cup coconut nectar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon grated ginger
  • ½ teaspoon sea salt
  • 2 tablespoons gelatin, dissolved in ¼ cup boiling water

Instructions
 

  • Grease a 9-inch pie plate with coconut oil or cooking spray.
  • Make the crust. Add walnuts to a food processor and blend until the consistency of coarse sand. Add the Medjool dates, cinnamon, and vanilla extract and process again. While processing, slowly add the melted coconut oil until mixture forms a thick dough. Use your hands to firmly press the dough into the bottom of the pie plate. Refrigerate until ready to use.
  • Make the filling. In a high-speed blender, add all of the ingredients except for the gelatin. Don’t blend yet!
  • Prepare the gelatin. In a small bowl, combine the gelatin and boiling water. Stir vigorously with a fork until completely dissolved (if you end up with some clumps, that is OK). Add the gelatin mixture to the blender and process until creamy.
  • Pour the filling into the pie plate over the crust. Transfer to the refrigerate for at least 8 hours (ideally overnight), and up to 24 hours to set.