No-Bake Vegan Pumpkin Pie (Raw & Easy)
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!
Equipment
- 9-inch (23cm) springform pan
- High-speed blender (such as a Vitamix or Blendtec)
- Offset spatula or rubber spatula
- Large mixing bowl
- Measuring cups and spoons
- Parchment paper (optional, for lining the pan base)
Ingredients
For The Crust
- 1 cup Medjool dates pitted and roughly chopped, about 10–12 dates
- 1 cup raw almonds
- 1 cup raw walnuts
- ½ cup raw pecans
- ½ cup unsweetened shredded coconut
- 1 tablespoon pure maple syrup
- 1 tablespoon vanilla almond milk
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- 1 pinch coarse sea salt
For The Filling
- 2 cups raw cashews soaked in boiling water for 1 hour, then drained
- 2 cans organic pumpkin purée 15 oz / 425 g each, about 3½ cups total
- ¼ cup pure maple syrup
- 1 ¼ cups vanilla almond milk
- 2 tablespoons coconut oil melted and cooled slightly
- 1 tablespoon pumpkin pie spice
- 1 pinch coarse sea salt
Additional
- Light coating cooking spray for greasing the pan
Instructions
- Get out a 9-inch (23cm) springform pan and coat it with cooking spray.
- Prep the crust first. Add the dates, almonds, walnuts, pecans, shredded coconut, maple syrup, almond milk, pumpkin pie spice, nutmeg, and sea salt to a high-speed blender. Pulse in short bursts, scraping down the sides as needed, until the mixture is coarsely ground and sticks together when pressed between your fingers — about 1–2 minutes. Do not over-blend; you want some texture. Pour the crust mixture into the prepared springform pan and, using clean hands, press it firmly and evenly across the bottom to create a compact crust layer about ¼-inch thick. Place in the freezer while you prepare the filling.
- Drain the soaked cashews and add them to a clean high-speed blender along with the pumpkin purée, maple syrup, almond milk, melted coconut oil, pumpkin pie spice, and sea salt. Blend on high for 2–3 minutes, stopping to scrape down the sides once or twice, until the filling is completely smooth and creamy with no visible cashew pieces.
- 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 pie in the freezer for at least 5 hours, or ideally overnight, until the filling is completely firm throughout. The pie can be frozen for up to 2 weeks.
- 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!
Notes
- Storage: Keep the pie in the freezer, tightly wrapped in cling film or in an airtight container, for up to 2 weeks. In the fridge, slices will keep for 3–4 days but will soften over time.
- Make-ahead: This pie is ideal for making 1–3 days ahead — the flavours deepen and the texture firms up beautifully overnight in the freezer.
- Substitution — nuts: Swap the walnuts and pecans for extra almonds or use macadamia nuts for an even creamier crust. For a nut-free version, substitute sunflower seeds for the crust nuts and use soaked sunflower seeds in place of cashews in the filling.
- Substitution — almond milk: Any plant-based milk works here — oat milk, coconut milk, or soy milk are all excellent.
- Pro tip: Soak the cashews in boiling water for at least 1 hour (or in cold water for 4–6 hours) before blending. This is the single most important step for achieving a truly silky, lump-free filling.
Nutrition
Serving: 1servingCalories: 495kcalCarbohydrates: 40gProtein: 12gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 11gMonounsaturated Fat: 14gTrans Fat: 0.002gSodium: 61mgPotassium: 678mgFiber: 8gSugar: 22gVitamin A: 13258IUVitamin C: 4mgCalcium: 151mgIron: 4mg
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