Creamy No-Bake Pumpkin Pie

Creamy pumpkin pie topped with coco whip and vegan chocolate chips

Wholesome creamy pumpkin pie recipe

Delicious, vegan and gluten-free, made with oven baked pumpkin purée or canned. The pie filling, which includes cashews and coconut oil, is unbaked, and absolutely delicious! To make this recipe, I use an unsweetened almond pie shell, and top each slice with fluffy coco whip. Rich in healthy fats, fiber, minerals, vitamin A, and beta carotene, just fabulous my darling!

Creamy pumpkin pie in an almond crust served with raspberries

Makes 1 pie (9 inch) - Serves 8-10

Ingredients

1 cup (250 ml) raw cashews, soaked in filtered water for 2 hours and drained

1/2 cup (125 ml) coconut oil

2 teaspoons (10 ml) pure vanilla extract

1 cup (250ml) freshly baked and cooled or canned, pumpkin purée

3/4 teaspoon (4 ml) blend of nutmeg, cinnamon, allspice or ginger

1/4 teaspoon (1 ml) Himalayan or sea salt

3/4 cup (175 ml) pure maple syrup

1 store bought vegan, gluten-free, unsweetened, frozen almond pie shell, or any other of your choice

Optional : Store bought coconut whipping cream or make your own

Homemade whipped coconut cream sweetened with powdered sugar

Instructions

1.     To make this delicious pie, start by baking your pie crust according to the instructions on the box. Let the crust cool.

2.     Add all your ingredients to your food processor and blend well until a creamy mixture is obtained.

3.     Transfer your pumpkin mixture to a blender and mix until you obtain a smooth, velvety texture.

4.     Pour your pumpkin mixture into your pie crust and let cool in the freezer for about 4 hours, until the filling is firm.

5.     Garnish with some whipped coconut cream and enjoy!

6.     Your pie can be stored in the fridge or in your freezer.

Such a creamy dessert delight with a healthy twist!

Have you tried my dreamy chocolate mousse pie?