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Easy No-Bake Holiday Pumpkin Pie

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Easy No-Bake Holiday Pumpkin Pie

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Holiday Pumpkin Pie. Good morning my friends! What a lovely week it is! I have to work today and tomorrow, but I am certainly not letting that get in the way of my Christmas excitement!

I hope you all had a wonderful weekend! We certainly did. We spent the majority of the weekend in our local public garden, celebrating my cousin’s 5th year wedding anniversary. 

Saturday, we enjoyed a delicious breakfast and spent the rest of the morning in the spa… why can’t every day start like that?

We then headed out for an adventure-filled afternoon high up in the air on the obstacle course and on the zip lines.

I’m not going to lie. I was slightly nervous the entire time. A good challenge is character building, right? At least, I hope so.

Anyway, tonight I am preparing a delicious dessert recipe, Pumpkin Pie, that you can prepare for a Christmas party with many of your friends. I am going to share the Pumpkin Pie recipe that I am planning to bring for a party – as promised a few weeks ago!

This almost raw dessert, entirely vegan Pumpkin Pie, was surely a hit at our Thanksgiving feast a few years ago. Anyone that loves delicious food will love this pie, making it a safe bet to please all party-attending crowds!

Easy No-Bake Holiday Pumpkin Pie

Easy No-Bake Holiday Pumpkin Pie

Elenor CraigElenor Craig
Starting with such high-quality ingredients, a pie like this Pumpkin Pie is bound to be delicious! Learn how to create raw desserts like this one!
5 from 1 vote
Print Recipe Share by Email Pin Recipe Share on Facebook
Prep Time 5 hours hrs
Total Time 5 hours hrs
Course Dessert
Cuisine American, British
Servings 6 people
Calories 823 kcal

Ingredients
 
 

For The Crust:

  • 1 cup dates pitted and chopped
  • 1 cup raw almonds
  • 1 cup raw walnuts
  • ½ cup raw pecans
  • ½ cup unsweetened coconut shredded
  • 1 tablespoon pure maple syrup
  • 1 tablespoon vanilla almond milk
  • 1 teaspoon pumpkin spice
  • ¼ teaspoon ground nutmeg
  • 1 dash course sea salt

For The Filling:

  • 2 cups raw cashews
  • 2 cans organic pumpkin puree
  • ¼ cup pure maple syrup
  • 1¼ cup vanilla almond milk
  • 2 tablespoons coconut oil
  • 1 tablespoon pumpkin pie spice
  • 1 dash course sea salt

Instructions
 

  • Get out a 12-inch spring-form pan and coat it with cooking spray.
  • Prep the crust first. In a high-speed blender, add the ingredients in small increments at a time until everything is evenly combined (this part takes the longest). Pour the crust into the spring-form pan, and using clean hands, press the crust into the pan evenly until a thick bottom crust layer has been created. Place in the freezer. (If you are not working with a high-speed blender, start by grinding all of your nuts separately first.)
  • Meanwhile, begin to prep the filling. Combine all filling ingredients into a high-speed blender and blend until a creamy texture has been reached.
  • Pour the filling on top of the crust and smooth the top with a spatula. Sprinkle the top with more pumpkin pie spice for a pretty look.
  • Place the entire pie in the freezer for at least 5 hours before serving.
  • When you are ready to serve the pie, allow it to sit out at room temperature for about 20 minutes and then slice and serve cold!

Nutrition

Calories: 823kcalCarbohydrates: 66gProtein: 20gFat: 60gSaturated Fat: 14gPolyunsaturated Fat: 18gMonounsaturated Fat: 24gTrans Fat: 0.003gSodium: 102mgPotassium: 1114mgFiber: 14gSugar: 36gVitamin A: 22061IUVitamin C: 7mgCalcium: 244mgIron: 7mg
We’d love to know if you enjoyed this recipefeel free to let us know in the comments!
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