No-Bake Pumpkin Pie
Raw, Vegan pumpkin pie made with real pumpkin and topped with coconut whipped cream. Makes 1 x 4" pumpkin pie.
Ingredients
Crust
- 4 dates soaked and pitted
- 1/4 cup raw almonds
- 1/4 cup gluten-free rolled oats
- 2 tablespoons shredded coconut
- 1 tablespoon virgin coconut oil
- 1/2 teaspoon cinnamon
- dash of salt
Filling
- 1 cup pumpkin
- 5 dates soaked
- 1/2 ripe banana
- 1/4 cup almond milk
- 1 tablespoon coconut butter
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground clove
- dash of salt
Instructions
Crust
- Process dates, almonds, oats, coconut oil, salt and cinnamon in the food processor with an S Blade and process until combined, forming a dough.
- Add shredded coconut to the food processor at the last few seconds until combined.
- Line the bottom of a 4" spring form pan with parchment paper or saran wrap.
- Firmly press dough into the pan forming a deep dish crust covering the entire pan.
- Place the spring form pan in the freezer to set while making the filling.
Filling
- Peel pumpkin with a sharp knife, cut in four squares, remove innards and seeds with a spoon, and cut into cubes.
- Place all ingredients into a blender and blend until smooth.
- Remove crust from freezer and fill crust with pumpkin pie filling.
- Serve right away for place back in freezer for 15 min. to set.
Notes
The pumpkin filling recipe makes enough for 2 servings so you may want to double the crust recipe. You can also add the extra filling to smoothies, overnight oats or chia pudding! Yum!