No-Bake Gingersnap Pumpkin Pie

Pumpkin pie is a must-have on Thanksgiving, and I guarantee you that this No-Bake Gingersnap Pumpkin Pie will not disappoint! It’s flavorful, healthy and it requires no baking.

For the Crust
 30 vegan gingersnap cookies
 1 cup walnuts or pecans
 1 cup cashews
 1 ½ cups dates, pitted
 1 cup dried figs, stems removed
 1 cup dried cranberries
 Dash of salt
For the Filling
 ½ tsp agar powder (order online or buy in health store)
 1 cup coconut milk, full fat
 1 ¼ cups cooked or canned pumpkin
 ½ cup real maple syrup
 ½ tsp salt
 1 tsp vanilla
 1 tsp ground cinnamon
 ¼ tsp ground ginger
 ¼ tsp ground nutmeg
 ½ tsp ground cloves

1

For the crust, pulse the gingersnap cookies, walnuts and cashews in a food processor until finely ground. Add dried fruit and salt, then pulse until combined and mixture holds together when pinched. Ingredients should be a uniform, small size. Press into a pie plate and refrigerate until needed.

For the filling, in a small pot on medium heat, combine the coconut milk and agar powder while whisking frequently. Bring to a low simmer and continue to whisk for about 5 minutes. Do not over cook. You’ll see the mixture start to thicken slightly. Remove from heat.

In a medium sized bowl, mix together the pumpkin, maple syrup, vanilla, and all the spices. Mixture should be completely smooth. if you are use a whole pumpkin or other squash, puree after baking to ensure it’s smooth. Add in the coconut milk-agar mixture and whisk till combined. Pour into the pie crust and chill in the refrigerator until set, approximately 1 hour. Slice and serve.