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!
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