Sugarproof No-Bake Pumpkin Pie

Photo 17-11-2020, 13 16 59

This pumpkin pie recipe is a serious winner. It has no added sugar, doesn’t require baking, and fits with many different dietary needs including vegan, dairy-free, gluten-free, and paleo. It’s a recipe that lends to inclusion at the Thanksgiving table: those who can’t have some of the standard pumpkin pie ingredients like cream, eggs, and wheat can still enjoy this. And even if you don’t have any of those dietary needs, this pie is objectively delicious, and healthier for everyone given that it has no added sugar or refined grains. A standard slice of pumpkin pie has 5 to 6 teaspoons of added sugar in it, whereas this pie has no added sugar. Plus it’s easy to make and a good project to involve kids in.

The best part is that it tastes so darn good. Both my “cutie pie” 5 year old and I snuck a bite of the no-bake dough before forming the crust. And we both licked the bowl and spoons after we made the filling. When my 8 year old tried the finished pie, he said, “Mommy, I know what I want for dessert on my next birthday.” His next birthday is 10 months away, but luckily for him, Thanksgiving is just around the corner.

Ingredients:

Crust:

–1 ½ cups raw pecans (or other nuts of choice)

–1 cup pitted dates

–1/2 cup dried, unsweetened coconut

–Pinch of sea salt

Filling: 

–1/2 cup raw cashews, soaked either in cold water overnight or in boiling water for 30 minutes, rinsed and well drained

–1 cup pumpkin puree (NOTE: if using homemade pumpkin puree, be sure that it is thick and not watery. You can remove excess water using the method described here.)

–1/2 cup coconut cream

–1/2 cup soft, pitted dates (softer dates blend better into the filling)

–1/2 teaspoon vanilla extract, optional

–1 teaspoon cinnamon

–1/2 teaspoon dried ground ginger

–1/4 teaspoons sea salt

–1/8 teaspoons dried ground cloves

Optional toppings:

–Whipped coconut cream, instructions below.

–Regular whipped cream, unsweetened

Method:

  • Put the ingredients for the crust in a food processor and pulse until evenly chopped. Then process on low speed and eventually high speed for a few minutes until the mixture starts to pull away from the sides and collect towards the middle.
  • Transfer the “dough” into a standard size pie pan (not deep dish). Using your fingers, press the mixture into an even layer that covers both the bottom and the sides of the pan.
  • Add the ingredients for the filling to the food processor (no need to wash it in between – hurray!). Pulse until roughly combined and then blend on high speed until smooth.
  • Transfer the filling to the pan and even it out using a rubber spatula.
  • Cover the pie and put it in the refrigerator for 4-5 hours to fully chill and set.
  • Slice the pie and serve with whipped coconut cream, if desired. 

Whipped coconut cream:

You can use the rest of what you opened for the pie filling if you have some left over, or use a new can of coconut cream if not. Simply chill well and put the solid parts of the coconut cream into a food processor, leaving behind any liquid. Whip it on high speed, stopping a few times to scrape down the sides of the bowl. (I find that the food processor works much better than a hand held mixer as it splatters less and results in a creamier, lighter texture.) Leaving the cream unsweetened works as a nice contrast to the sweetness of the pie.

For more recipes like this one, see our new book, Sugarproof, which you can find here or anywhere books are sold.