No-Bake Pumpkin Pie

Pumpkin pie is the quintessential fall dessert, but what if you could make it healthier, vegan, and without even turning on your oven? Enter the Tasty No-Bake Pumpkin Pie! This recipe delivers all the comforting flavors of traditional pumpkin pie but with a modern twist. Creamy, rich, and made with wholesome ingredients, this dessert is a perfect choice for family gatherings or any time you’re craving pumpkin spice. Best of all, it’s quick to prepare and sets beautifully in the fridge.

You Will Need

Here’s a list of simple, wholesome ingredients that bring this no-bake pie to life:

• Almond flour: The base for a nutty, gluten-free crust.
• Coconut oil: Helps bind the crust while adding a subtle tropical note.
• Maple syrup: A natural sweetener for both crust and filling.
• Pumpkin purée: The star ingredient, rich in flavor and nutrients.
• Coconut cream: Adds creaminess and a luscious texture to the filling.
• Almond butter: For depth and a hint of nuttiness.
• Pumpkin pie spice: The classic blend that delivers the warm, spiced flavor of fall.
• Agar-agar or cornstarch: A plant-based thickener to ensure the filling sets perfectly.

How to Make

Making this no-bake pumpkin pie is a breeze:

Tasty Facts: Pumpkin

Pumpkin is not only delicious but also packed with nutrients. It’s a fantastic source of vitamin A, which supports eye health and boosts immunity. Pumpkin is also rich in fiber, promoting good digestion and a feeling of fullness. With its low calorie count and high antioxidant content, it’s a powerhouse ingredient that fits beautifully into a healthy lifestyle.

Enjoy the guilt-free satisfaction of this Tasty No-Bake Pumpkin Pie while savoring the benefits of pumpkin—a true seasonal superfood!

Print Recipe

No-Bake Pumpkin Pie

This no-bake pumpkin pie is creamy, rich, and perfectly spiced, with a nutty crust that pairs beautifully with the filling. It’s a crowd-pleaser for any holiday or cozy evening!

Prep Time10 minutes mins

Cook Time8 minutes mins

Chill Time6 hours hrs

Servings: 8 servings

Calories: 308kcal

Ingredients

For the crust:

• 1 ½ cups almond flour
• 2 tablespoons coconut oil (melted)
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon

For the filling:

• 1 cup pumpkin purée
• ½ cup coconut cream (scooped from a chilled can of coconut milk)
• ¼ cup almond butter
• ⅓ cup maple syrup (adjust to taste)
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 tablespoon agar-agar powder (or 2 teaspoons cornstarch)

Optional toppings:

• coconut whipped cream
• crushed pecans or a sprinkle of cinnamon

Instructions

Prepare the crust:

• In a bowl, combine almond flour, melted coconut oil, maple syrup, and cinnamon. Mix until the texture resembles wet sand.
• Press the mixture evenly into a pie pan or tart dish, ensuring a firm base. Place in the refrigerator to chill while preparing the filling.

Make the filling:

• In a small saucepan, whisk together the pumpkin purée, coconut cream, almond butter, maple syrup, pumpkin pie spice, and vanilla.
• Heat over medium heat until warm, then whisk in the agar-agar powder (or cornstarch) until fully dissolved. Simmer for 3-4 minutes, stirring frequently, until the mixture slightly thickens.

Assemble the pie:

• Pour the filling into the prepared crust, spreading it evenly.
• Let the pie cool for 15 minutes, then transfer to the refrigerator to set for at least 4-6 hours or until firm.

Serve:

• Top with coconut whipped cream and a sprinkle of crushed pecans or cinnamon, if desired. Slice and enjoy!

Nutrition

Calories: 308kcal | Carbohydrates: 22g | Protein: 7g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 215mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4768IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 2mg