Raw Pumpkin Pie

This healthy plant-based Gluten-Free Vegan 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 pumpkin pie recipe!

No-Bake Vegan Pumpkin Pie

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

You’ll love my healthy no-bake pumpkin pie dessert because you can prepare it in less than 15 minutes using a Vitamix to make the pumpkin pie filling and a food processor to make the plant-based crust.

While it’s really good plain, it’s even better when you add my Homemade Whipped Coconut Cream Topping or my Raw Chocolate Sauce on top to dress it up.

This healthy vegan pumpkin 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 No-Bake Vegan Pumpkin Pie | Step-By-Step Instructions

Making a homemade vegan no-bake pumpkin pie just can’t get any easier and I’ll show you how to make it in just two easy steps below:

Step 1: Prepare the Crust

In this step, you will add all the ingredients for the crust to a food processor and process until it becomes a wet, crumbly texture.

Now you will transfer the crust to a pie pan of your choice. 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

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.

Spread the pumpkin pie filling evenly over the crust.

What Kind of Toppings Can I Use for This Vegan Pumpkin Pie?

There are several different healthy plant-based options you can use to top your vegan pumpkin pie and I’ll show you (5) of my favorites below:

Option 1:  Serve it Plain

Option 2:  Add Dollops of Homemade Whipped Coconut Cream Topping on Top

Option 3:  Spread Homemade Whipped Coconut Cream Topping as a Top Layer

Option 4:  Drizzle Raw Chocolate Sauce Over the Top

Option 5:  Sprinkle Crushed Pecans or Walnuts on Top As a Garnish

Expert Tips + Suggestions for Vegan No-Bake Pumpkin Pie

Pie Dish.  Instead of using a standard-size pie dish, you can also 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.

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.

Optional Homemade Whipped Coconut Topping.  This is optional, but my recipe for Homemade Whipped Coconut Cream Topping is really simple to make and adds an extra touch. 

1. Layer – If you use the Homemade Whipped Coconut Cream Topping as a layer on top of the pumpkin pie, you will use the entire recipe.
2. 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.  If you use it as a frosting layer over the top of the pie, you will use the entire recipe.

Optional Raw Cacao Drizzle.  This topping is also optional but is a nice raw plant-based addition that pairs perfectly with pumpkin pie.

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!

Did You Make This Recipe?

If so, please leave a rating and comment below to let me know…it would make my day! 🙂

Gluten-Free Vegan No-Bake Vegan Pumpkin Pie

Yield: 8 servings

Prep Time: 15 minutes

Inactive Time : 30 minutes

Total Time: 45 minutes

This healthy plant-based Gluten-Free Vegan 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. { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Soy-Free | Grain-Free | Flourless | No-Bake | No Refined Sugar | Paleo-Friendly | Medical Medium }

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Ingredients

For the crust:

• 2 cups organic pecans
• 1/2 cup organic medjool dates
• 1 tablespoon organic coconut oil

For the pumpkin pie filling:

• 2 cans organic pumpkin puree (15-ounce cans)
• 1 cup organic medjool dates
• 1/2 cup organic coconut oil
• 1/4 cup organic maple syrup
• 4 teaspoons organic ground cinnamon
• 2 teaspoons organic vanilla bean powder
• 1 teaspoon organic ground nutmeg
• 1 teaspoon organic ground ginger
• 1/8 teaspoon organic ground cloves
• 1/8 teaspoon Himalayan pink salt

Instructions

Set aside a standard-size pie dish.

Prepare the crust:

1. Add all the ingredients for the crust to a food processor and process until it has a wet, crumbly texture.
2. Transfer the crust mixture to the prepared pie dish and press it down firmly.
3. Set aside while you prepare the pumpkin pie filling.

Prepare the pumpkin pie filling:

1. Add all ingredients for the pumpkin pie filling to a Vitamix and blend until everything is creamy and smooth.
2. Adjust the sweetness if you prefer by adding an extra 1/4 cup of organic maple syrup.
3. Pour the pumpkin pie filling into the pie dish and spread it evenly on top of the crust.
4. Transfer the pie dish to the refrigerator for approximately 30-60 minutes to firm.

Serving options:

1. Serve the pumpkin pie plain, without toppings.
2. Serve with a layer of Homemade Whipped Coconut Cream Topping on top of the pumpkin pie filling.
3. Serve with dollops of Homemade Whipped Coconut Cream Topping on top of the pumpkin pie filling.
4. Serve with Raw Cacao Drizzle over the top.
5. Garnish with chopped organic pecans or organic walnuts.

Notes

Pecans: Feel free to substitute with another nut like walnuts or almonds.

Coconut Oil: If you don't care for the flavor or smell of coconut oil, you can use organic refined coconut oil which has zero coconut flavor or smell.

Maple Syrup: Feel free to substitute with your favorite organic liquid sweetener like organic date syrup or organic coconut nectar.

Vanilla Bean Powder: Can be substituted with organic pure vanilla extract or non-alcohol vanilla extract to be Medical Medium compliant.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 505 Total Fat: 34g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 0mg Sodium: 31mg Carbohydrates: 52g Net Carbohydrates: 43g Fiber: 9g Sugar: 39g Sugar Alcohols: 0g Protein: 4g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

No-Bake Vegan Pumpkin Pie (Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No-Bake, No Refined Sugar)

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The Healthy Family and Home

Ingredients

For the crust

• 2 cups organic pecans
• 4 organic medjool dates
• 1 tablespoon organic coconut oil (melted/liquid)

For the filling

• 2 cans organic pumpkin puree (15 ounce cans)
• 1/2 cup organic coconut oil
• 8 organic medjool dates
• 1/4 cup organic maple syrup
• 4 teaspoons organic ground cinnamon
• 1 teaspoon organic ground nutmeg
• 1 teaspoon organic ground ginger
• 1/8 teaspoon organic ground cloves
• 2 teaspoons organic vanilla bean powder

Directions

Step 1

Put all ingredients for the crust into a food processor and mix until well combined and crumbly. Press the crust mixture firmly into pie dish. Put all ingredients for the filling into a Vitamix, or high speed blender, and mix until well combined and creamy. Pour the filling mixture into the crust. Sprinkle with raw pumpkin seeds, crushed pecans or top with homemade whipped coconut cream or raw cacao drizzle (see recipes below). Refrigerate for 2 - 3 hours or until it becomes firm. Keep refrigerated until ready to serve. Enjoy!

Note

This recipe will make approximately (8) servings.

 

 

The recipe and photographs for "No Bake Vegan Pumpkin Pie" by Karielyn Tillman of The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.

How To Make Whipped Coconut Cream Topping (Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar)

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The Healthy Family and Home

Ingredients

• 1 can organic full-fat coconut milk (13.5 ounce, unsweetened)
• 2 - 4 tablespoons organic unrefined granular sweetener
• 1 teaspoon organic vanilla bean powder (or organic vanilla extract)

Directions

Step 1

Put a can of full-fat coconut milk in the refrigerator overnight. When you open the can, there will be a layer of thick cream on the top and coconut water on the bottom. Scoop out the thick cream and put it in an electric mixer bowl (save the coconut water to make a smoothie). Add the granular sweetener and vanilla of your choice (Note: vanilla bean powder will give it a slightly darker color and/or black specks. If you prefer a pure white color, omit the vanilla bean powder or use vanilla extract). Mix on high setting with the "whisk" attachment until it becomes thick. Use as a topping on fruit, granola, pancakes, desserts, parfaits, etc. Enjoy!

Note

 

 

The recipe and photographs for "How To Make Whipped Coconut Cream Topping" by Karielyn Tillman of The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.

Raw Cacao Drizzle (Raw, Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar)

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The Healthy Family and Home

Ingredients

• 2 tablespoons organic coconut oil (melted/liquid)
• 2 tablespoons organic raw cacao powder
• 2 tablespoons organic maple syrup (or other liquid sweetener)

Directions

Step 1

Add all ingredients together in a small bowl and stir until well combined and runny. If it's too thick, add a tad bit more coconut oil until it is thin enough to "drizzle". Enjoy!