No-Bake Pumpkin Pie
Who doesn’t love a good a good pumpkin pie? This no-bake pumpkin pie has all the flavor of a traditional pumpkin pie, but doesn’t require your oven which leaves plenty of room for the turkey & sides.
The other great thing about this pumpkin pie is that most of its sweetness comes from dates with very little added sweetener, which is only in the form of honey, so it’s completely refined sugar free as well as dairy and gluten free. Finally, you can have your pie & eat it too :)
No-Bake Pumpkin Pie
ingredients
crust
1 cup pecans
12 large medjool dates, pitted
2 tablespoons almond butter
1 teaspoon vanilla
pie filling
1 can full fat coconut milk
1 can pumpkin puree (no added ingredients)
12 large medjool dates, pitted
2 tablespoons grass-fed gelatin
2 tablespoons honey
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon allspice
directions
make the crust first: place the pecans & dates in a food processor & process until very fine crumbles. add in almond butter & vanilla & processs again until it forms a lump of “dough”.
press the crust into the bottom & up the sides of a standard pie plate, then set aside. (this is best done with a sheet of parchment paper placed on top of the crust dough).
to make the filling: place 1/4 cup of the coconut milk into a small bowl. sprinkle the gelatin on top of it & immediately whisk together. allow it to rest while you mix the other ingredients (at least 5 minutes).
add the remaining ingredients for the pie filling into the jar of a high speed blender. blend on high for 60 seconds.
add the gelatin mixture into the blender & blend another 45-60 seconds, making sure the filling is completely smooth.
pour the filling into the crust & refrigerate 4 hours before serving.
add coconut whipped cream to the pie to make it extra special.