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Easy No Bake Vegan Pumpkin Pie (Mostly Raw, Gluten Free, Soy Free)

Author - Gena Hamshaw


  • 2 cups pecans
  • 1 1/2 cups pitted dates
  • 1 1/2 cups cashews soaked in water for several hours, then drained
  • 1/2 cup coconut oil melted
  • 1 1/2 cups cooked pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup + 2 tbsp maple syrup or agave
  • Sea salt to taste


  • 1. To make the crust: Place the pecans and dates in a food processor, along with a pinch of sea salt. Process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. If you'd like it to be a little sweeter, add a few more dates. Press mixture evenly onto the bottom and sides of a pie plate or into a 9" springform pan--I did the latter.
  • 2. Place the cashews, coconut oil, pumpkin, pumpkin pie spice, and maple syrup in a high speed blender or food processor, along with another pinch of sea salt. Blend till silky smooth (this may take a minute or two -- use the tamp attachment to keep things moving if you're working with a high speed blender). Once again, if the filling's not quite sweet enough for you, add some extra maple syrup or agave.
  • 3. Pour the filling over the crust. Use an inverted spatula or a regular spatula to smooth everything over. Transfer it to the fridge, and let it set for about four hours, or overnight. Cut and serve!
  • Makes 8-12 slices.