This pumpkin pie is SO good. The whole thing turned out great, very sweet. Yay! So delicious! I used homemade pumpkin puree instead of the canned stuff but other than that I followed the recipe exactly. This recipe is genius- so easy and simply delicious! Why do Americans always eat things out of a can, when there is the perfectly good option of just making pumpkin puree yourself? It was delicious and a huge hit! I used 4 1/2 tbsp of cornstarch. To make the crust, combine all the crust ingredients in a food processor and blend them into very small crumbles. Thanksin advance. Anyway, I cooked it again with a sachet of Agar and it turned out beautifully after I let it cool in the fridge. I used almond milk and topped the pie with canned nondairy whipped cream. You’ll want to make sure the coconut cream is kept in the fridge for at least a couple of hours before making the filling. Sooooo you didn’t follow the recipe at all … and gave your own version five stars. christmas, holiday, no bake, pie, pumpkin pie, thanksgiving, whole soft dates, pits removed (about 14-16 dates), coconut butter, softened (or coconut oil), coconut butter, softened (may omit if needed). The whipped cream was heaven!! So next time, and there will be a next time, I will double the pudding, using the whole can of pumpkin and have TWO pies:)) Oh yeah, Topped it with Tru-Whip, another great product from my health food store. YAY- I can’t wait to make this! I’ve made this recipe 3 time. Set aside. The crust was too sweet for my taste, so next time I’m going to only use 1 cup of dates instead of 2 cups. Made this for Thanksgiving. was. and had to hand mix the crust “dough” the rest of the way (nuts were finely ground btw), it was the BEST PIE EVER! Any considerations when subbing dates with date paste? Hi Simone, Here is our recipe for pumpkin purée. I modified very slightly. It may not be as “peaky” but still has that whipped texture, and great flavor. Heyyyy guys! I noticed that the filling didn’t really ever get that thick when I cooked it either so I would deduce that the amount of cornstarch should be increased. We don’t think corn flour would work in place of corn starch though as corn starch is used as a thickener in this recipe. However, this made a absolutely wonderful parfait. Win! I had one bite and the pie ended up in the garbage. And yes, touch it. Goopy and gross. Oh man! Thanks so much for all your amazingly yummy and easy recipes. Not happenin’. If so you shouldn’t have had any problems. How long will the coconut whipped cream keep? Vegan Pumpkin Pie with almond flour pie crust. Couple questions before I start, (1) can I use arrowroot instead of cornstarch with the same measurements? Do you just gradually at the tapioca/cornstarch to the coconut milk or is there a particular amount you suggest? :) I’m hoping I can pull off the coconut whipped cream. Sorry, I’m glad others liked it. And if so, do you touch the filling with the plastic as to prevent the film like you mentioned above? Fortunately, it sliced nicely, yet remained very creamy. I really love this pie. Everyone loved it! You can sweeten with agave, it just doesn’t firm up as well. The pie honestly does not need the cream. I was ready to count it a loss when I accidentally added the tapioca flour and it thickened right up! LOL. It cooled in the refrigerator for about 2 hours before pouring into the crust. Oh man, it’s a real confidence booster. Just pop it in the refrigerator for an hour or so to let it set up (this isn’t entirely necessary if you’re in a rush but it’s preferred for the best possible texture). You could even bake it, freeze it, and let it thaw to enjoy once you get there! As always all opinions are my own. This made it worse. The crust tastes so different. Arrowroot? (Sorry if you’ve already answered this question.) Hi, I was just wondering if you have a recipe for pumpkin purée, or if you can recommend an existing recipe online? I use tigernut flour for everything because, in my opinion, it is one of the best AIP flours out there. Can I use date paste instead of dates? Ive, you should try chilling it overnight and then scraping off any thickened parts of the milk, reserving any clear liquid parts for later. The Thai Kitchen coconut cream works better and you don’t need to add anything to it. :D I made this on the weekend for our thanksgiving dinner. I greased it pretty well with coconut oil, too. It’s now chilling in the fridge until after dinner, and I’m excited albeit nervous as to how it’ll taste. I cannot wait to try it out! I’ve never used coconut milk before but I had absolutely no problems with this kind! Otherwise, maybe tapioca starch? I made this for Friendsgiving tonight and while my filling set up well, it didn’t look like traditional pumpkin pie. My regular pumpkin pie recipe from the name brand pumpkin label does not call for it. During this process switch to a rubber spatula for stirring to ensure the pudding isn't sticking to the bottom or sides of the pan. *drools onto keyboard*. No problem getting it out of my stainless steel pie plate. It seems as though others that have made this recipe found it helpful to freeze prior to serving. ), gluten free, grain free, and dairy free. I had the whole pie to myself & slowly have eaten the whole thing! SO GOOD. (I don’t have a food processor – the first year I used the Nutribullet and almost killed the motor from the dates, and this year I used my housemates powerful blender. Avril, If making the date crust, it is sweet, which offsets the lack of sweetness in the pumpkin custard. It really has the perfect consistency. Followed the recipe to a t (didn’t change any proportions), and the consistency is not like pumpkin pie in any way — pumpkin pudding is an accurate description. I’m sorry I’m not sure what to recommend besides trying to refrigerate the bottle and go from there! I am planning on making this pie ahead of time and needed to know your thoughts. I ended up scrapping the whole thing and using dried figs instead. Do you think I can substitute canned pumpkin for fresh one ? Once the crust and filling are both ready, pour the pudding over the crust and spread to smooth. Thanks! Thank you so much for sharing your recipie!! I made it this morning and served it tonight for (Canadian) Thanksgiving dinner. So I bought the Native Forest, refrigerated it for a couple of days, and when I carefully opened it, it was completely a milky liquid, nothing solidified and no liquid on the bottom. In addition, I did not store it with the plastic wrap touching the surface once in the pie crust. I am going to replace the sugar in the filling with date syrup. To make the filling, place all dry ingredients in a saucepan and whisk to combine. Try out one of these 10 recipes! Whoop! I wonder how long will it last if f I’ll report back on efforts to whip… thanks for including tips on this! I’m super excited about this pie because it is so simple and so delicious!! I added a lot more spices as to my taste (aboyt 1 tbs of pumpkin pie spice, an extra shake of cinnamon & pinch of ground ginger. In a medium-sized bowl, combine all filling ingredients and mix with a hand mixer until smooth and fluffy. I made this for Thanksgiving 2017 and it was a delicious success. So sorry I couldn’t be of more help! Posted on November 9, 2020 Author videobakery Comment(0) #nobakepie #nobake #veganpie #agaragar #veganpumpkinpie #pumpkinpie. This year, start a healthy new tradition with this no bake pumpkin pie. Thank you SOOOO much for this recipe. I followed the recipe to the letter, even letting it chill over night and it did not set at all. The crust mixture will be a pile of crumbs at first but don't worry- they will meld together nicely when you press them down. I also used a very dry type of pumpkin that I had roasted myself. It gave the filling a light, mousse like texture. NOTE: While making this pie I accidentally discovered a secret way to make perfect coconut whipped cream even if you get a bad can! **If the crust is crumbly (this can happen if the dates aren't soft enough), put it back in the food processor with a little bit of unmelted coconut oil (about 1 tbsp) and blend it again before rolling it out. So I just made this recipe, except I used a different crust from Against All Grain— This is amazing! When I went back for leftovers the following day it was sooooo amazing! No oven time required! Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning it across the top. Would it set as well? Top with coconut cream when serving. Thank you! What are your thoughts on using date sugar. I used coconut sugar and it tasted wonderful! I also had problems getting the pudding to set. There’s no reason to wait for the holidays to enjoy a yummy slice of homemade no bake pie…ala mode, of course. I’m so so happy I managed to find this recipie! Traditional pumpkin pies are made with milk and eggs, not to mention loads of sugar. Oil Free Vegan Pumpkin Pie Cheesecake Thanks to my friend Alison who shared this recipe with me from The Glowing Fridge. Gratitude! 2) Increased the corn starch to 4 Tbs instead of 3..5 Tbs. The crust was perfect, I love raw pie and cake crusts! Like, stop everything good. Add any toppings desired like whipped coconut cream or pie crust cut-outs. Can’t wait to eat it tomorrow!!! I recommend an additional 1/4 of the crust recipe for the cutouts (see measurements on the ingredient list above). Coconut Butter- I use coconut butter specifically because it gets very hard at room temperature so it provides some structure to the pie. 4) I have two pie pans, one is deeper than the other, so the deeper one used more filling, about 1 and 1/2 pies worth. After a while, I get sick of it. This often thickens things and sometimes can get clumpy but thickening may not be bad. “Gee, I hope the readers make mine instead of the one listed on this blog.”. Nothing says Thanksgiving like pumpkin pie! I saw some comments about the pudding not setting up right and you said it is supposed to be sort of runny but still slice up nice. This vegan pumpkin pie tastes fantastic, it's easy, and it's Paleo and AIP compliant. It’s the perfect dessert for Thanksgiving! Leave the clear liquid at the bottom of the can and reserve this for smoothies or other uses. I would love to use this crust recipe with another vegan filling that requires baking. My family adored it as well! This is the ultimate pumpkin pie recipe! We’re so glad you love the blog, Jessica! I can’t wait to serve it tonight! I took it upon myself to add more pumpkin spice. They are an elegant, healthy and delicious treat…perfect for the most special celebration!. I used the recipe as a parfait on purpose. Can whipped cream be folded into the chilled filling before placing it in the crust, to give a firmer, but lighter mousse consistency to the pie? The wetter the pumpkin pulp, the longer you will cook the custard or the more cornstarch you will need. My No-Bake Pumpkin Cheesecake Mousse recipe is not only quick, easy, decadent, flavorful, and creamy, but also completely sugar free and keto friendly! It’s perfectly thick! No-Bake Vegan Pumpkin Pie Jars. Topped with fail-proof coconut whipped cream! This pumpkin pie recipe turned out quite delicious! You could, but it would probably change the flavor a bit as coconut sugar has a bit of a brown sugar taste to it. I usually get the can from Trader Joes. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Have you tried the whip with other sugars or agave maybe. this is food porn at its worst (best). ½ cup walnuts. It had a very pumpkiny flavor, but not a pumpkin PIE flavor, if that makes sense. I put the filling in a glass baking dish thinking that it would cool faster in a thinner layer than it would by putting it in a deep bowl. I’ve made this pie sooo many times over the past couple years and I lovvvvve it!!!! Also, could I sub for sweet potato puree? Blend the crust ingredients in a food processor then press the mixture into a pie dish. Hi Suzanne! The date and nut crust is so delicious and compliments the pumpkin flavor so well. Hi Heather, we’ve never baked this crust and aren’t sure how it would turn out! My favorite variety is a family recipe that I shared last year around this time. I ended up not using the pudding and making it into a cranberry tart with coconut cream on top, which was perfect with the crust! If I had used 5 tbsp my filling might have set better. The Skinny Bitch cookbook recommends Coco Lopez brand. Love the sounds of this! The filling set firm, but was indeed like a bland pudding, not silky and rich or spicy like a traditional pie. We tried to create Vegan pumpkin pies with other methods, like corn starch and … Would this filling work with a blind baked pie crust? The IMAGES here…you have truly outdone your usual excellent framing/formatting..and these pics simply draw the eye onto this exquisite pie!..Question about the coconut cream (which looks positively dreamy by the way!). If it does a lot of sloshing around it probably isn’t a good can. Ditch the baked pumpkin pie this year and go for this simple recipe for pumpkin pie … Plant-based 4. There was extra crust. I’m wondering how the crust on this pie would hold up if cooked. Reading the comments about the filling not turning out right, I used the crust recipe with a different vegan pumpkin pie filling recipe; https://minimalistbaker.com/vegan-gluten-free-pumpkin-pie/ I baked the pie and it turned out pretty good. To each his own, I guess. Looked great, but when cutting ended up with pudding. Thanks for sharing Annalise. Hope that helps! The base of this no bake pumpkin pie is a mixture of pecans, almonds, dates, and salt; all blitzed together in the food processor and pressed into a loaf pan. I have to use a different crust bc of a nut allergy. Also, can I use corn flour instead of corn starch? I added about 1 1/2 tbsp. I bought fresh dates from the co-op because they were softer than the ones I had on hand, and they still nearly ruined my food processor. Hi! It’s a service to the community. Not sure if I should transfer it to crust and leave it to set some more, or reheat it, add more corn starch, and try again. This Pumpkin Pie is No Bake, and comes together within minutes. It should be slightly firmer than pudding! Happy Thanksgiving!! I also put it in the freezer for one hour before transferring it to the fridge in order to speed up the cooling and setting. Soft filling but held its shape when cut, crust easily came off pie tin. Looking forward to trying it. ( “almond or dairy” ). Hello to all! Place over medium heat and bring to a low bubble - not boil - whisking often. Impress your guests with this tasty dessert… Trust me, they won’t even notice that it’s vegan… See our disclosure policy for details.. Hey Internet, I’m loving quick and easy desserts (vegan mug brownie, anyone? No Bake Vegan Dark Chocolate-Pumpkin Pie 46.8K Views 9 years ago. - I use coconut butter specifically because it gets very hard at room temperature so it provides some structure to the pie. Great question (and sweet comment). The pudding didn’t quite stand up but didn’t matter. Once the pudding was cooked, I poured it into the date nut crust and set it in the fridge to cool. This No Bake Pumpkin Pie tastes just like pumpkin pie but totally AIP and no-bake. Thanks! The texture of this pie is pretty light and fluffy, not like your typical dense pumpkin pie. By Katie Higgins. It was Native Forest brand. It is very tasty, don’t get me wrong! It is great. Maple Syrup: You can sub in honey if you’d like. I just poured mine straight into my pre-prepared raw pie crusts, and will leave them overnight. Any ideas on a substitute for the cornstarch? To top off your beautiful pie, here are a few options: This will stay fresh in the fridge in an airtight container for 3-4 days and in the freezer for up to a month or so. Next time I’ll make the shooter. Thanks! i love the idea of the raw crust and the pumpkin filling is to die for. Not only is it superior in flavour and fresh, but it won’t have anything added to it at all… So simple, pumpkin only takes minutes to steam and then puree with a hand mixer. ½ cup cashews. It’s always so helpful when people share their experiences. Hi Judy! Thank you =) I will be making this with coconut milk and I even bought some coconut cool whip =) I can’t wait to make this. and (2) can I use coconut sugar for the “sugar” portion of the ingredients, with the same measurements? Smaller pumpkins are sweeter. Thanks for the tip/notes! My omnivore husband was also very impressed with the whole thing. Thanks! *Prep time includes chilling time as well. Yes, one can of 13.5 ounce coconut milk. I’m wondering if it’s possible, and how one might do it, to use the crust for a baked pie. I definitely plan on making this again! Don’t forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes and Food Courage happenings! I bought two. I’ve purchased from Whole Foods before, but its the same size can as the coconut milk (I don’t remember the brand). I will be making this again for sure- it was a big hit with my family and especially my husband who is allergic to dairy and gluten! Required fields are marked *. I actually just use a full can of pumpkin puree and add a bit more of all the other ingredients for the filling, and it fits perfectly into the crust. No bake Vegan Pumpkin Pie 不 . It starts with a no-bake, completely natural, vegan, and gluten-free crust made from dates, nuts, oats, and pumpkin pie spice. A friend served us this pie on Thanksgiving. A creamy, no-bake pumpkin pie with a date-pecan-oat crust and a vegan pumpkin pudding filling. Also, it tastes nothing like what you think when you think “pumpkin pie” (it’s not bad, just not right). Actually, I get sick of it pretty quickly. It’s such a wondrous ingredient! Hmm, I don’t! They’re tucked into the middle of the instructions after the filling, since it has to chill. Needless to say I will never make it again. I will be making it again for Christmas! Anyhow, Dana I super appreesh everything you do and the work you put into this blog! So glad you’re able to enjoy dairy free whipped cream. You will also need a hand mixer to mix the filling and make it nice and fluffy. in a 6 oz size or you could even do mini pies with the single serve shells. It happened when I thought I’d grabbed the powdered sugar from my newly organized mason jar pantry when I’d actually grabbed the tapioca flour. Hi! We are constantly in the kitchen with the oven on. Great minds think alike. It couldn’t have been more perfect timing because the can of coconut milk I’d bought was a dud, meaning it was still liquidy and unseparated after chilling. How much should i expect it to solidify? And do not miss making the coconut whip. Cover with plastic wrap and refrigerate or set on counter until filling is chilled. My name is Arika and I’m a Nashville-based registered dietitian learning to thrive with Hashimoto’s. Can’t wait till next year! Thank you!! Hubba hubba. Coconut CREAM works better than the Milk! This is a custard based pie, so the consistency is not as firm as a baked pie. I don’t know if that’s the same as flour but it seemed to work. Just finished making this and from my bowl-licking taste test, I think it’s going to turn out as epic as other recipes of yours that I have tried. Instructions. It’s thick, but not as solid as I had hoped. mine has been unfailingly thick when I use the whole can (15 oz) rather than just one cup. I know others had success with the recipe so it’s hard to know what went wrong with your attempt. This. What a beautiful pie! Thanks also for the idea of whipping coconut cream – I’d never have had the idea myself. THANKS! The filling was little loose…more pudding like. Your family will love it! It’s literally the first dessert I’ve ever made other than store bought cookie mix, but you’d never know that from the look and taste of this!!! And it was so easy, a huge plus in a house where every meal is a chore. 5 stars for sure:). Thank you so much for that tip, I would have cried if I couldn’t have whipped cream on my pie. It shouldn’t form a film, but we do that for protection. The thing is that in Brazil we don’t have canned coconut milk.. it only comes in bottles.. so it won’t be possible to take the hard part out of the bottle, and I afraid that if I put it in a container before taking it to the fridge it will become a solid rock.. Do you have any suggestions on how to deal with it? How much pumpkin did you use? Don’t remember if I added the salt or not. The crust was divine, the filling so-so. Without shaking or tipping the can, remove the top and gently scoop out the top thick, solid portion of the coconut milk, known as the cream. good. ¼ cup coconut oil, melted. *to soften the coconut butter, just microwave it for 20-30 seconds. I’m happy to report the experiment was a total success. Do you think coconut sugar would work instead of regular white sugar? I added in a little vanilla extract and powered sugar and ‘voila’ – perfection! Then, in a chilled bowl whip it and add tapioca flour (or cornstarch) to help it thicken. where does it all come from? Let us know if you try it! Cover and refrigerate until serving the pie. The result is a from-scratch pudding that’s thick, pumpkin-y and perfectly sweet. Your email address will not be published. I also thought the pumpkin pie shooters sounded awesome and I couldn’t decide what to make so I sent an email to my family members to vote on which dessert they wanted to eat and the pie won. I did try this method with a can that produced plenty of thick cream after my initial test and it didn’t seem to help as much. It tasted like a weird gelatinous mess. I’ll be using it this year…….. Hugs. I made it as a last minute thought about an hour before guests were to arrive and so I served it within hours. I’ve always loved pumpkin pie but was never crazy about the traditional crust made from shortening. However, I truly believe that if everyone followed the instructions that there would be no problem. Gluten-Free Vegan No-Bake Vegan Pumpkin Pie This healthy plant-based Gluten-Free Vegan No-Bake Pumpkin Pie is an easy recipe to make using 8 clean, real food ingredients and can be prepared in under 15 minutes! thanks for sharing this recipe! Especially Pumpkin Pie. Today I’m sharing the perfect fall dessert with you all…these No-Bake Vegan Pumpkin Pies! Can this crust be used with another pie recipe and baked in the oven? I’m making this for Christmas and will not have time to test it out before hand so any advice will be helpful. While I absolutely love it and use it for so many things, I realize it’s not as easy to get as some other flours and costs a little more. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! There are appropriate and kinder ways of saying that a recipe didn’t work out. It just takes a few simple steps and you have a pie: You will need a food processor to blend the crust ingredients into tiny crumbles. But I think the liquid problem could happen if you cook it too long. Made this for Thanksgiving and it was perfect! Use a hand mixer to beat the coconut cream until it's fluffy and add it to the top of the pie as desired (either spread it evenly over to top to make a dollop on each pie serving). When you say coconut milk do you mean the solid cream in a can or the liquid milk. I made the pudding this morning and it has been sitting for 7 hours now. If you prefer not to use tigernut flour, you can sub in coconut flour for the tigernut flour with a 1:1 ratio. Beat the filling mixture with a hand mixer and then pour it into the pie crust. Serve with a dollop of whipped non dairy cream. Thanks for sharing! Hi! What size pie pan/dish is recommended? Plus, because tapioca flour is so fine it didn’t affect the flavor or texture one bit! Hi Dana, I try not to use sugar. I like. I am really dissapointed to read all of the negative comments people left on this recipe. Just a follow-up, my coconut whipped cream was a bust, but this was phenomenal even with the regular, or on its own!! I whisked continuously and then switched to a rubber spatula and definitely saw the ribbon as the recipe described after a few stirs at the lower heat. I am traveling from Chicago to Detroit with a large cooler. I made this Monday. This was fantastic! Good luck! I’m making this pie now, however I am confused about the filling ingredients. The texture of this pie is pretty light and fluffy, not like your typical dense pumpkin pie. Thanks so much~ You’re doing a fabulous job! You really did the world a service by publishing this awesome recipe! I’ve never made coconut whipped cream before – I never even knew that existed! Remove from heat and add vanilla and whisk. But if you're whole food plant based and want a healthy version but tastes decadent, I've got you covered. Are made with milk and eggs, not silky and rich or spicy like a cream. Vegan- YAY! ) holiday season is BUSY, BUSY to share juju... Last minute thought about an hour to allow it to the crust: use leaf lard or coconut oil substituting... Time trying pumpkin pie recipe from the garden instead of the ingredients I on... Touch the filling with date syrup it goes used tapioca starch in the?. Sharing the perfect fall dessert with you all…these No-Bake vegan pumpkin pie looks easy... 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Because it gets very hard at room temperature so it provides some structure the!