A no bake vegan pumpkin pie that is gluten-free and refined sugar free. Loaded with pumpkin flavor and fall spices.
Pumpkin pie — love it or hate it? Or pies in general? Thanksigving seems to be all about pies – pumpkin pie, pecan pie, apple pie, but guess what?
I am not a pie person.
Nope. Anyone else with me on that?
Pies just don’t do it for me in the sweets department (I’ll take a few vegan paleo caramel chocolate turtles instead, thanks)
At least the traditional ones.
So instead of a classic pumpkin pie I’m here to present a vegan pumpkin pie that is no bake, gluten-free and refined sugar free too.
Basically a way healthier dessert that is made entirely in the food processor and throw right into the freezer.
Way simpler than dealing with pie crusts and finding more room in an already overloaded oven.
Simpler is better. And healthier.
The crust is made with dates, pecans and walnuts. I just love the way those three combine in the food processor and break down into a crumbly sweet nutty crust.
It’s my favorite (and also used as the base of my vegan pumpkin cheesecake recipe).
Once you pat down the crust into a pie pan, you can lightly clean out the food processor and get started on the actual pumpkin pie batter.
Nothing too fancy here – just pumpkin puree, coconut milk, a spoonful of Grand Marnier (why not?), maple syrup, and spices. Let all of that blend together and then pour right into the pie pan and pop into the freezer. You are now done.
Thanksgiving dessert checked off the list. Now time to start on the prepping of the side dishes, namely cauliflower mash, green beans with shallots and pine nuts, and vegan quinoa salad with squash, pistachios and cranberries.
What is everyone doing for Thanksgiving this year? And how is it Thanksgiving already?! Where DOES the time go?
This will actually be my first Thanksgiving at home in five years. I have not been around at the end of November since 2011.
In 2012 D and I had set off on our 2 year backpacking trip so we spent Thanksgiving on a super scenic and off the beaten path lake in China. The guesthouse had no electricity so we just sat by the fire in the dining area eating a classic Chinese meal – no turkey in sight.
In 2013 D and I, along with my closest friend S and her cousin were right in the middle of a 9 day Annapurna trek in Nepal on Thanksgiving. We were with American company but certainly not dining on traditional Thanksgiving food. We might have been able to get our hands on some popcorn that evening while we played cards by the fire.
In 2014 D and I had set off on a US road trip just 2 weeks before Thanksgiving and spent it with friends and extended family down in Florida. So in 2014 we were at least present on American soil for the holiday!
In 2015 D and I were wrapping up a house sitting assignment in Costa Rica and because I couldn’t get my hands on turkey at the store, I made us a roasted chicken with some side dishes instead. We may have enjoyed a vegan gluten-free apple crisp with butternut squash for dessert though!
And that sums up where I’ve been for Thanksgiving the last 5 years. Tomorrow I’ll be spending the day with my parents and their friends.
Wishing you all the best and hoping you enjoy your Thanksgiving feast tomorrow! Happy cooking and most importantly happy eating!
- 1/2 cup walnuts
- 1/2 cup pecans
- 1/2 cup dates pitted
- 1 cup pumpkin puree
- 1 cup coconut cream
- 1 tablespoon Grand Marnier
- 1 teaspoon vanilla extract
- 1/4 cup + 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- dash nutmeg
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In a food processor process dates until broken down. Add walnuts and pecans. Process until everything is crumbled.
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Remove crust and firmly pat down into a pie pan. Place in the freezer.
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Clean out the food processor and add the remaining ingredients - pumpkin puree, coconut cream, Grand Marnier, vanilla extra, maple syrup, cinnamon, ginger and nutmeg.
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Process until smooth.
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Pour pie into the pie pan, over the crust.
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Freeze until firm.
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Serve topped with crushed pecans.
Karyn says
Hi Vicky ;).. This pie looks beautiful and the fact that it is gluten free as well as being vegan is a huge bonus. Have to congratulate you on your photos stunning
Vicky says
Thanks so much!!!
Taylor says
Happy Thanksgiving!!! This looks like the perfect way to celebrate the holiday! I have to admit I’m so jealous of your travels – now I’ve graduated I need to get out and explore the world a little bit more. I would definitely take some Chinese food any day over turkey, but I think I’m just jaded as a food blogger now. I’ve had way too many tastings of Thanksgiving the past few weeks promoting American AND Canadian Thanksgiving recipes haha
Vicky says
Hope you had a happy Thanksgiving too! Yes you definitely need to get out and explore — perfect for recipe inspiration!
Stephanie@ApplesforCJ says
This pumpkin pie sounds so good and I love that it is refined sugar free. It sounds so easy you have me wanting to go to the store now just so I can get the stuff to make this.. Glad you get to spend Thanksgiving with family this year. Happy Thanksgiving 🙂
Vicky says
Hope you had a happy Thanksgiving too!
Emily says
My mouth is watering this looks so good I need to try it this weekend!
Vicky says
Thanks! Hope you enjoy these!
Luci | madebyluci says
I agree about pies – although for entirely different reasons! I’m just greedy: I always want more sweet filling and less pastry! I tend to prefer crumbles because of that. That said – there is also far too much faff for the end result, and stress! When making regular pies. Love that this is my fave kind of ANYTHING – blitz and go! I made burgers like this the other day hehe.
We don’t have Thanksgiving in England, but wishing you all the best <3
Vicky says
Yes less pastry all the way! More filling : )))
Lisa says
Hi,
I made this pie last night and froze it. its for tomorrow at a home about 1 1/2 hrs away so obviously it’s goin to defrost a bit on the way there.
Is this meant to be served and stored frozen till completely eaten? Will it get mushy when defrosted?? I’m assuming at the very least should avoid it coming to room temp.
Have a nice holiday 🙂
Vicky says
I am sure as long as you take it out of the freezer just before the journey, the pie will be fine on the 1.5 hr drive. The pie needs to be slightly defrosted before serving, so that you can actually bite into it, otherwise directly out of the freezer it will be too frozen to eat, but yes you do not want it sitting out for too long as it will almost “melt” Happy Thanksgiving! I hope you enjoy this healthier take on pumpkin pie!
Allison says
YUM – would love to try making this!