Creamy No-Bake Pumpkin Pie
User Reviews
4.4
Creamy No-Bake Pumpkin Pie
Description
Creamy No-Bake Pumpkin Pie combines a naturally sweet and nutty crust with a thickened pumpkin filling. The crust uses dates, pecans, almonds, and oats blended with pumpkin pie spice, providing a textured, flavorful base without baking. The filling is made by cooking pumpkin puree with cornstarch, sugar, and spices in milk until thick and pudding-like, then chilled until firm and set. A homemade coconut whipped cream, sweetened and flavored with vanilla, tops the pie, contributing a creamy, dairy-free touch.
The filling’s smooth texture and the crust’s nutty chewiness create contrast, while the warming spice notes unify the dish. The pie requires refrigeration to set properly, making it suitable for preparation ahead of time. Touching the plastic wrap to the surface of the pudding before chilling prevents a skin from forming.
This pie offers a no-bake alternative to traditional pumpkin pies, suitable for those avoiding ovens. It can be served as a fall dessert or festive treat. The coconut whipped cream provides a light finish to the denser filling and crust.
The prep time includes chilling, and the recipe suggests that almond or dairy milk works best for the filling. The pudding’s consistency is checked by achieving a visible ribbon when stirred. This recipe adapts a pudding method that balances thickening agents and smoothness.
Ingredients
CRUST
- 2 cups dates deglet nour or medjool, pitted
- 2 cups nuts I used half pecans, half almonds, raw
- 1/4 cup rolled oats (gluten-free as needed // or sub unsweetened coconut flakes for a different flavor)
- 1/2 tsp pumpkin pie spice
PUMPKIN FILLING
- 1 cup pumpkin puree
- 3 1/2 Tbsp cornstarch
- 1/3 cup sugar (raw or granulated)
- 1/2 tsp pumpkin pie spice
- pinch salt sea salt
- 1 2/3 cup milk any kind, though I'd recommend almond or dairy, unsweetened
- 1/2 tsp vanilla extract
COCONUT WHIPPED CREAM
- 1 .5-ounce coconut milk I recommend Thai Kitchen brand, full-fat, canned, chilled overnight
- 2-5 Tbsp powdered sugar (depending on preferred sweetness)
- 1/2 tsp vanilla extract pure
Instructions
- To make the filling, place all dry ingredients in a saucepan and whisk to combine. Then add pumpkin puree and whisk again. Slowly pour in milk and stir again until well combined.
- Place over medium heat and bring to a low bubble - not boil - whisking often. 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. It should be thick and kind of jiggly. 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.
- Remove from heat and add vanilla and whisk. Let set for 5-10 minutes, then transfer to a glass bowl and cover with plastic wrap, making sure the wrap TOUCHES the pudding - otherwise a film will form.
- Refrigerate for several hours or until completely chilled and set.
- In the meantime, prepare crust by adding dates to the food processor and pulse until it forms a ball - or at least until small bits remain. Remove from food processor and then add nuts, pumpkin pie spice and oats. Pulse until almost a meal, then add back in the dates a little at a time until a "dough" forms.
- Transfer to a lightly greased pie pan or small glass baking dish and press until uniformly flat and it comes up the edges 1.5-2 inches, making a crust (see photo). It doesn't have to be perfect, just make sure there are no gaps or cracks. Cover with plastic wrap and refrigerate or set on counter until filling is chilled.
- When the pudding is ready, place a glass mixing bowl in the freezer to chill for a few minutes so you can prepare your coconut whipped cream (make sure the can has been chilled overnight to harden - otherwise it won't whip).
- 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. Leave the clear liquid at the bottom of the can and reserve this for smoothies or other uses.
- Beat the cream to incorporate it. At this point it should start firming up, but if not add a couple Tbsp of tapioca flour and it should thicken right up! Then add in desired amount of powdered sugar 1 Tbsp at a time, as well as the vanilla extract. Cover and refrigerate until serving the pie.
- Once the crust and filling are both ready, pour the pudding over the crust and spread to smooth. Let it chill for several more hours or ideally, overnight. Top with coconut cream when serving. Will keep for several days covered in the fridge.
Notes
- Allow several hours of refrigeration to let the pumpkin filling fully set and chill before serving.
- Press plastic wrap directly onto the surface of the pudding before chilling to prevent a skin from forming.
- Almond or dairy milk is recommended for the filling for best flavor and texture.
- The crust’s mix of pecans and almonds with dates gives a naturally sweet, chewy texture that complements the creamy filling.
- Rolling oats in the crust can be substituted with unsweetened coconut flakes for a different flavor profile.
- The recipe’s prep time accounts for chilling; hands-on work takes under 30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(slices)
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 520 | 26% |
| Carbohydrates | 73.6g | 25% |
| Protein | 6.7g | 13% |
| Fat | 25.8g | 40% |
| Saturated Fat | 9.2g | 46% |
| Polyunsaturated Fat | 4.8g | 28% |
| Monounsaturated Fat | 10.2g | 51% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 60mg | 3% |
| Potassium | 814mg | 17% |
| Fiber | 8.7g | 35% |
| Sugar | 57.6g | 115% |
| Vitamin A | 808IU | 16% |
| Vitamin C | 0mg | 0% |
| Calcium | 189mg | 19% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
