Improved Pumpkin Pie (GF, V, No-Bake)

Post by Megan Stulberg

I have made many a’ pumpkin pies in my day. There’s this one I posted last year, for instance — which was good, but the consistency just wasn’t quite right and I knew I could do better. I made this dish the other day for American Thanksgiving and god *damn*, was it an improvement! The only problem was that it was all pretty last minute and the store was sold out of non-dairy whipped cream (my own fault), so I had it with vanilla bean ice cream instead. Still real good, though.

This pie is no-bake, raw except for the pumpkin puree, soy-free, gluten-free and vegan.

Watch the video below, click through to subscribe to us on YouTube, and read the following recipe! Enjoy.

INGREDIENTS…

FOR THE CRUST:

• 1 cup raw almonds, soaked overnight
• 1 cup pitted dates, soaked overnight

FOR THE FILLING:

• 3/4 standard can pure pumpkin puree
• 1 cup cashews, soaked overnight
• 1/4 cup coconut oil
• 1/4 cup 100% maple syrup
• 2 tbsp lemon juice
• 1 tbsp organic vanilla extract
• 1 tbsp nutmeg
• 1 tbsp cinnamon
• 1 tsp ginger

DIRECTIONS…

1. To make crust…Soak dates and almonds in separate bowls overnight.
2. Drain. Pulse dates and almonds in food processor until crumb-like consistency has been reached.
3. Line a small 5-inch round pan with plastic wrap or parchment paper. Press mixture into bottom of dish firmly to form an even crust. Leave in freezer to set at least 1 hour.
4. To make filling…Blend all remaining ingredients until smooth. Spread onto crust and let set in freezer 1-2 hours, or overnight.
5. Remove from freezer to thaw at room temperature for 1 hour, or in the fridge for 4-5 hours.
6. Slice pie and serve with coconut whip or vanilla ice cream. Leftovers can be kept in fridge.

Makes 1 standard pie (6-8 slices).