This healthy plant-based Gluten-Free Vegan “Raw” No-Bake Pumpkin Pie is an easy recipe to make using clean, real food ingredients and can be prepared in under 15 minutes! It’s a healthy makeover recipe made without eggs, white sugar, white flour, butter or cream.
You’ll never have to pass up a rich and creamy pumpkin pie – especially during the Fall and Thanksgiving gatherings with my healthy vegan no-bake pumpkin pie recipe!
Gluten-Free Vegan “Raw” No-Bake Vegan Pumpkin Pie
Here’s why this recipe works – my top 3 reasons:
- Can be prepared in less than 15 minutes
- Customizable topping options
- Made with clean, real food ingredients
Can Be Prepared In Less Than 15 Minutes
You can whip this healthy no-bake dessert up in less than 15 minutes in just two short steps.
For example, the first step is making the naturally sweetened crust in a food processor.
And the second step is making the pumpkin pie filling in a Vitamix.
Customizable Topping Options
There are several topping options I share with you below, like these:
- Plain – without any toppings
- Add dollops of homemade whipped coconut cream on each piece before serving
- Spread homemade whipped coconut cream over the top of the pie
- Drizzle the top of the pie with my Raw Chocolate Sauce
- Sprinkle chopped pecans over the top
Made With Clean, Real Food Ingredients
Everyone enjoys a traditional Thanksgiving pumpkin pie, but your pumpkin pie doesn’t have to include typical ingredients that are found in traditional pumpkin pie recipes.
Here are some of the ingredients you will find in a homemade S.A.D. (Standard American Diet) pumpkin pie recipe:
S.A.D. (Standard American Diet) Pumpkin Pie Ingredients:
- Typical Filling Ingredients: heavy cream, evaporated milk, dark brown sugar, white sugar, refined salt, egg yolks
- Typical Crust Ingredients: white, bleached flour, processed salt, white refined sugar, and an entire stick of butter
My healthy vegan pumpkin pie dessert is made with clean, real food ingredients and is plant-based, vegan, gluten-free, dairy-free, soy-free, egg-free, grain-free, flourless, no-bake, no refined sugar, paleo-friendly and is Medical Medium compliant.
How To Make The BEST Raw No-Bake Vegan Pumpkin Pie: Step-By-Step Instructions
Here is how to make this recipe and I’ll show you with step-by-step instructions below.
Before getting started, set aside a standard-size pie dish.
Step 1: Prepare the Crust
Firstly, add all the ingredients for the crust to a food processor and process until it becomes a wet, crumbly texture.
After that, transfer the crust to a pie pan of your choice. For example, I like to use one with the decorative edges but you can use any type of pie pan.
Next, press the crust mixture down as firmly as possible into the pie pan.
Set it aside while you work on the rest of the recipe.
Step 2: Prepare the Pumpkin Filling
Secondly, to get a creamy, silky and smooth filling, you’ll want to blend your ingredients in a Vitamix!
Just add all the ingredients for the pumpkin pie filling to a Vitamix and blend until it’s creamy and smooth.
Transfer the pumpkin filling to a pie dish and spread it evenly over the crust.
What Kind of Toppings Can I Use for This Raw Vegan Pumpkin Pie?
Lastly, there are several different healthy plant-based options you can use to top your vegan pumpkin pie.
Therefore, I’ll show you (5) of my favorites below:
1: Serve it Plain
After placing the pumpkin pie in the refrigerator to chill, you can serve it plain without any toppings.
2: Add Dollops of Homemade Whipped Coconut Cream Topping on Top
Take a spoonful of Homemade Whipped Coconut Cream Topping and decorate the top of the pie with dollops.
3: Spread Homemade Whipped Coconut Cream Topping as a Top Layer
Similarly, you can use the Homemade Whipped Coconut Cream as a frosting layer to cover the entire top of the pie.
4: Drizzle Raw Chocolate Sauce Over the Top
Chocolate and pumpkin go great together and a little drizzle of Raw Chocolate Sauce over the top makes it extra special.
5: Sprinkle Crushed Pecans or Walnuts on Top As a Garnish
Lastly, a garnish of crushed pecans or walnuts is the perfect topping to this healthy dessert!
Expert Tips + Ingredient Suggestions for Raw Vegan No-Bake Pumpkin Pie
Here are some expert tips to make this recipe perfectly:
Pie Dish. An alternative to using a standard-size pie dish is to make individual pies in 4.5-inch tart pans. I like to use these for individual portion sizes (and portion control) and they are perfect for our family of four.
Pumpkin Pie Puree. Make sure you buy pumpkin pie “puree” and not pumpkin pie “filling. In addition, try to buy the pumpkin pie puree in a BPA-free can if possible.
Maple Syrup. This is not an overly sweet pie and has just a hint of sweetness. If you would like your pie filling to be sweeter, taste it after everything is mixed in the Vitamix and if you would like it a little sweeter, add another 1/4 cup of organic maple syrup and mix again until everything is blended well.
Vanilla Extract. If you need this recipe to be 100% Medical Medium compliant, substitute the organic pure vanilla extract with alcohol-free vanilla extract.
Optional Toppings. Both of these toppings are optional but take a plain pumpkin pie over the top!
Homemade Whipped Coconut Topping. Use my recipe for Homemade Whipped Coconut Cream Topping is really simple to make and adds an extra touch.
- Layer – If you use the Homemade Whipped Coconut Cream Topping as a frosting layer on top of the pumpkin pie, you will use the entire recipe.
- Dollops – If you use the Homemade Whipped Coconut Cream Topping as dollops on top of the pumpkin pie, you will have some leftover. Just save it for pancakes, waffles, parfaits, over fruit, etc.
Raw Cacao Drizzle. Use my raw plant-based Raw Chocolate Sauce that pairs perfectly with pumpkin pie. Just drizzle a little over the top of each piece before serving.
Want More Healthy No-Bake Vegan Pumpkin Dessert Recipes?
Check out these:
- Vegan No-Bake Chocolate Marbled Pumpkin Cheesecake
- Raw Vegan Pumpkin Mini Cheesecakes
- Clean Eating Pumpkin and Pecan Fudge
- or my CLEAN DESSERTS Cookbook with 72 plant-based vegan + gluten-free no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!
Gluten-Free Vegan No-Bake Vegan Pumpkin Pie
Equipment
Ingredients
For the crust:
- 2 cups organic pecans
- 1/2 cup organic Medjool dates
- 1 tablespoon organic refined coconut oil
For the pumpkin pie filling:
- 2 cans organic pumpkin puree (15-ounce cans)
- 1 cup organic Medjool dates (pitted)
- 1/2 cup organic refined coconut oil
- 1/4 cup organic maple syrup
- 2 teaspoons organic pumpkin pie spice
- 2 teaspoons organic pure vanilla extract*
- 1/8 teaspoon Himalayan pink salt
Instructions
- Set aside a standard-size pie dish.
Prepare the crust:
- Add all the ingredients for the crust to a food processor and process until it has a wet, crumbly texture.
- Transfer the crust mixture to the prepared pie dish and press it down firmly.
- Set aside while you prepare the pumpkin pie filling.
Prepare the pumpkin pie filling:
- Add all ingredients for the pumpkin pie filling to a Vitamix and blend until everything is creamy and smooth.
- Taste and adjust the spices and sweetener if you prefer.
- Pour the pumpkin pie filling into the pie dish and spread it evenly on top of the crust.
- Transfer the pie dish to the refrigerator for approximately 30-60 minutes to firm.
Serving options:
- Serve the pumpkin pie plain, without toppings.
- Serve with a layer of Homemade Whipped Coconut Cream Topping on top of the pumpkin pie filling.
- Serve with dollops of Homemade Whipped Coconut Cream Topping on top of the pumpkin pie filling.
- Serve with Raw Chocolate Sauce over the top.
- Garnish with chopped organic pecans or organic walnuts.
I have not found one coconut whip recipe where the coconut actually whips like whip cream, this one included. What coconut milk brand do you use? I have tried 6 different ones, and still nothing.
Hi Jessyca! I’m sorry to hear you haven’t had any luck with the whipped coconut cream recipes š
I use three different brands…the Whole Foods 365 Organic Coconut Milk, Thrive Market brand —> http://www.tkqlhce.com/click-5701456-13259174?url=https%3A%2F%2Fthrivemarket.com%2Fp%2Fthrive-market-coconut-milk-regular and this brand —> http://www.tkqlhce.com/click-5701456-13259174?url=https%3A%2F%2Fthrivemarket.com%2Fp%2Fnative-forest-organic-coconut-milk that I get from Thrive Market. Of the three, I have better luck with the Native Forest brand.
Let’s do a little troubleshooting so we can figure out what might be wrong:
1. Are you using the “full-fat” coconut milk? The “lite” coconut milk will not work as well..
2. Are you using “canned” coconut milk and not the kind in a box?
3. Are you using ~only~ the hardened part of the coconut milk (the fat part)? You would not use the entire can of coconut milk. The can of coconut milk would need to be put in the refrigerator at least overnight or in the freezer at least one hour before using. When you open the can, there should be a hard part on the top half of the can (which is the coconut fat). The bottom half of the can should be liquid (which is the coconut water). You only want to use the hard coconut fat part and do not use the liquid part. The harder the coconut fat, the better chance you have of it turning into whipped coconut cream. If it’s soft or runny, it will not peak.
4. Are you using a mixer? I use a stand mixer (Kitchen Aid) and use the “whisk” attachment. I put it on high speed and let it whip it for a couple of minutes until it “peaks”.
I hope this helps and if there is anything you need, please let me know š
Best Pumpkin Pie ever. I made 2 of these for Thanksgiving, and folks loved them. I used agar agar to insure firmness, and this pie held up beautifully after it warmed to room temp.
Hi there T Andrew! I’m so glad to hear you enjoyed the recipe and even honored that of all the pumpkin pie recipes out there on the internet, you chose to make it for Thanksgiving!
Thank you for trying out the recipe and for taking the time to let me know you liked it…I really appreciate it š