By Chef Linda
Save room for dessert because you’ll definitely want to dig into this Creamy No-Bake Pumpkin Pie. Spiced just right with cinnamon, ginger, and cloves, this pie is a delicious way to have your vegan pie… and eat it, too! The crust is a simple, flavorful blend of dried fruit and nuts, perfect for everyone, including your gluten-free guests. And because this pie is made on the stovetop instead of the oven means you have room for all of the other Thanksgiving goodies on the menu.
Creamy No-Bake Pumpkin Pie
Save room for dessert because you'll definitely want to dig into this Creamy No-Bake Pumpkin Pie.
Ingredients
Crust
- 1 cup 1 1/2 cups nuts (pecans and walnuts work well)
- 1 cup pitted, roughly chopped dates, about 10
- 1/4 cup dried cranberries
- 1/2 tsp vanilla
- Good pinch of salt
Filling
- 1 (15-ounce) can plain pumpkin (not pie filling)
- 1 cup regular coconut milk (not light)
- 1/3 cup maple syrup
- 2 tbsp cornstarch
- 1 tsp vanilla
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp ground cloves
Instructions
- To make the crust, place all of the ingredients in a food processor. Pulse, while stopping occasionally to scrape sides, until nuts are finely chopped and mixture holds together when pinched. Empty the contents of the bowl into a 9-inch pie plate. Firmly press the crust mixture onto the bottom and up the sides of the pie plate. To make the filling, place all the ingredients pot and stir to combine. Cook over medium heat, while stirring continuously, until it starts to thicken, about 5 minutes. Pour the filling into the pie crust. Let cool for about 15 minutes on the counter then refrigerate for several hours or overnight. The flavor deepens overnight. Slice and serve with vegan whipped cream.
Oh wow!