Who could resist a good old fashioned No-Bake Vegan Pumpkin Pie, especially during the cool weather that fall brings, as well as family gatherings?
Well, if you looked at the ingredients in a traditional pumpkin pie recipe and wanted to eat healthy…you could resist!
Your pumpkin pie doesn’t have to include these typical ingredients found in traditional pumpkin pie recipes:
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
And you wouldn’t have to eat a pumpkin pie with that ingredient list especially if you knew there were healthier options available like my delicious No-Bake Vegan Pumpkin Pie recipe!
It’s super easy to make with a Vitamix and a food processor and it only takes about 10 – 15 minutes to prepare.
While it’s really good plain, you can even add Homemade Whipped Coconut Cream Topping or Raw Cacao Drizzle on top to dress it up.
This healthier recipe is made with clean, real food ingredients and is “almost raw” (pumpkin puree), vegan, gluten-free, dairy-free, egg-free, soy-free, no-bake, paleo-friendly and contains no refined sugar.
Want more healthy dessert recipes? Check out Vegan No-Bake Chocolate Marbles Pumpkin Cheesecake, Raw Vegan Pumpkin Mini Cheesecakes, Clean Eating Pumpkin and Pecan Fudge or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating dessert recipes just like this one that you will love!
5 Fast Facts About Pecans:*
- high in antioxidants
- helps to lower cholesterol
- high quality source of protein
- contains more than 19 vitamins and minerals
- excellent source of vitamin E
5 Fast Facts About Dates:*
- natural energy booster
- high iron content
- rich in potassium
- good source of dietary fiber
- excellent source of protein
5 Fast Facts About Pumpkin:*
- high in beta-carotene
- full of iron and zinc
- rich in antioxidants
- 280% dv of vitamin A
- good source of B-complex vitamins (folates, vitamin B6 and thiamin)
5 Fast Facts About Ginger:*
- provides gastrointestinal relief from motion sickness, nausea, and vomiting
- anti-inflammatory benefits
- immune boosting action
- anti-fungal, antiseptic, antibacterial and antiviral
- increases blood flow and relaxes peripheral blood vessels
5 Fast Facts About Coconut Oil:*
- super high in lauric acid
- rich in antioxidants
- contains natural microbial and antibacterial agents
- improves metabolism and prevents fatigue
- improves cholesterol levels
5 Fast Facts About Pumpkin Seeds:*
- a natural anti-inflammatory
- excellent source of magnesium
- helps to lower cholesterol
- alkaline forming
- high in essential fatty acids
*These statements have not been evaluated the by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
There are several different options for this recipe:
Option 1: Serve it plain
Option 2: Add Homemade Whipped Coconut Cream Topping as dollops on top
Option 3: Spread the Homemade Whipped Coconut Cream Topping as a top layer
Option 4: Raw Cacao Drizzle over the top
Option 5: Sprinkle crushed pecans or walnuts on top for garnish
Tip #1: I’ve made individual pies in 4.5 inch dishes. I like to use these for individual portion sizes (and portion control) and they are perfect for our family of four.
Tip #2: This is not an overly sweet pie but 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, I would add another 1/4 cup of maple syrup and mix again until everything is blended well.
Tip #3: The homemade whipped coconut cream topping is optional. If you use the dollops, you will have some leftover (save 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.
Tip #4: The raw cacao drizzle is optional. If you make the recipe, you will have some leftover.
No-Bake Vegan Pumpkin Pie (Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No-Bake, No Refined Sugar)
Print recipe
| www.thehealthyfamilyandhome.com | 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)
| www.thehealthyfamilyandhome.com | 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)
| www.thehealthyfamilyandhome.com | 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! |
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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 🙁
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 🙂
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 🙂