Thanksgiving is just two weeks away, and that means it’s time to start planning this year’s feast. And as you know, no Thanksgiving dinner is complete without pumpkin pie! So this year we’re sharing a No Bake Pumpkin Pie, for an oven-free twist on this classic favorite.
This raw variation is super easy to make and won’t use up any precious oven space. No more playing tetris with your oven on Thanksgiving day!
Our No Bake Pumpkin Pie is also refined sugar-free, egg-free, dairy-free, grain-free AND gluten-free, so it’s pretty much the perfect 80:20 dessert. It’s just as silky, creamy, rich, and decadent as the real thing!.
Enjoy, and be sure to whip up some homemade vegan coconut whipped cream to go on top.
Do you need more Conscious Thanksgiving inspiration? You can find more of our favorite healthy recipes here.
Is there another Thanksgiving favorite that you want us to Conscious Cleanse-ify for you? Let us know in the comments below.
With pie and gratitude,
The Conscious Cleanse Team
No Bake Pumpkin Pie
Yield: 8-12 slices
Ingredients:
- 2 cups raw pecans
- ¾ cup shredded, unsweetened coconut
- 6 dates, pitted and chopped (about ½ cup)
- ¾ tsp vanilla extract, divided
- ¼ tsp sea salt
- ¼ cup + 1 tbsp melted coconut oil, divided
- 1 15 oz can of pumpkin (about 1 ½ cup)
- ½ cup almond butter
- 2 tbsp maple syrup
- 2 tsp ground cinnamon
- ¾ tsp ground nutmeg
- ½ tsp ground ginger
- Pinch of ground cloves & sea salt
- Stevia, 10-20 drops or to taste (optional)
Instructions:
To make the crust, in a food processor fitted with the S blade, add pecans, shredded coconut, dates, ¼ teaspoon of vanilla, ¼ teaspoon sea salt, and 1 tablespoon of melted coconut oil. Pulse until the mixture has the consistency of breadcrumbs and pulls away from the sides of the container. Scoop the mixture into a 9-inch pie pan and press evenly onto the bottom and up the sides of the dish. Chill in the refrigerator for 1 to 2 hours.
To make the filling, add remaining ¼ cup of melted coconut oil, pumpkin, almond butter, maple syrup, ½ teaspoon vanilla, and spices to a food processor or blender. Blend for a couple of minutes or until silky. Once blended, taste the mixture for sweetness. To make sweeter, gradually add 10 – 20 drops of stevia until you’re happy with the flavor.
Remove chilled crust from the refrigerator and scrape filling into the crust. Use a spatula to level and smooth filling. Cover with plastic wrap and transfer back to refrigerator and let chill at least 8 hours, or overnight.
Serve with a dollop of homemade vegan coconut whipped cream.
If you liked this pie, we invite you to join our online community! When you sign up you’ll receive regular healthy lifestyle tips and new recipes. As a welcome-gift, we’ll send you our FREE Healthy Holidays eCookbook for more of our favorite healthier takes on holiday classics.
Welcome! We’re so glad you’re here.
Sounds wonderful!! Can’t wait to try it!! Happy, Healthy Thanksgiving!!
Thanks Dorothy! Happy Thanksgiving to you too! xoxo
Can you post a nut-free version?
Hi Virginia, I think you could easily sub out the almond butter for sunbutter in the filling. The crust could be a little trickier. Try substituting the pecans for sunflower and pumpkin seeds. You may need a few extra dates to hold it together, as well as an additional tablespoon of coconut oil. Let me know how it comes out! :)
Wow! That looks amazing! I am so glad to find recipes that are dairy and gluten free! Thanks for posting! :)
Hooray! Enjoy it.
I don’t have a food processor with a S blade….I have a Vita Mix. Would that work to make the crust? This sounds delicious and I’d love to make it!
Hi Char, Though we haven’t tried it ourselves, the Vitamix should work in place of the food processor for the crust. XO, J & J
I don’t really love Stevia…is there another sweeter? I have monk fruit sugar, but it is granulated. Would that work?
Hi Renee, Great question! Monkfruit converts 1:1 for conventional sugar but obviously that doesn’t help with Stevia drops. That many drops converts to about 1/4 to 1/2 cup of Monkfruit. Just like when we recommend adding Stevia, start adding the Monkfruit slowly. Maybe a little less than 1/4 cup. Stir it in and see what you think. Slowly add more until it’s to your liking. When you try it, let us know what you think! XO, J&J
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Hi Rose, It’s like you’ve read our mind! We actually have that in the works. It does mean we have to change up the design of our site so it’ll take a bit of work. We do have it part of our Conscious Cleanse On Demand. You can find more about that here: https://consciouscleanse.com/programs/ XO, J&J