Best Ever No-Bake Pumpkin Pie!
Hope you all had a wonderful Thanksgiving full of love and delicious eats! This year, I strayed from my traditional pecan pie in favor of creating a vegan pumpkin pie. Needless to say, my husband’s whole family was incredilby excited that I did; this delectable dessert is to die for!! No cooking or baking required. Try it out this winter for any occasion, or just because!
Heidi’s No-Bake Pumpkin Pie Recipe
- 1 cup raw macadamia nuts
- 1 cup raw almonds
- 1 1/2 cups pitted dates
- ¼ cup coconut flakes
- 1 tsp pumpkin pie spice
- pinch sea salt
To make the crust: Place ingredients in a food processor or Vitamix. Process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a 9″ springform pan (you can also use a pie plate with a removable bottom. Place in freezer to set while preparing the filling.
- 1/2 cup raw cashews
- 1+ tablespoon agar flakes
- sea salt
Combine in Vitamix on high until powder
- Add 1.5 cups boiling water into Vitamix
Blend on high, then add:
- 1.5 cups pumpkin puree
- 1/4 cup maple syrup
- 2 teaspoons vanilla
- 1 teaspoon vegan butterscotch extract (optional)
Blend until smooth, then add:
- 3 teaspoons pumpkin pie spice
- zest of 1/2 lemon
Blend until smooth. Pour into pie crust. Refrigerate for at least four hours to set.
To serve: top with your favorite vegan whipped cream and SAVOR!