This pumpkin pie is a fun departure from my first pumpkin pie, which is not quite as sweet, is lower in fat, and is denser. This pie is very sweet, rich and fluffy, akin to ice-cream and cheesecake—a very decadent dessert for anyone who's ready for PP 2.0!
No-Bake Pumpkin Cream Pie
- Total Time: 3 hours
- Yield: 8-12 1x
Ingredients
- Pie Filling:
- 8 ounces pitted dates (10 to 12 Medjool or 20 to 24 Deglet Noor)
- 8 ounces raw, unsalted cashews (about 2 cups)
- 1 14-ounce can coconut milk (regular, not “lite”; see step 3)
- 1 cup canned pumpkin puree (home-cooked; see Notes)
- 2½ teaspoons pumpkin pie spice
- 1½ teaspoons vanilla extract
- 3 tablespoons lemon juice
- Pecan-Date Pie Crust:
- 1¼ cups old-fashioned rolled oats
- 2½ ounces raw, unsalted pecans (about ½ cup)
- ½ teaspoon cinnamon
- 2½ ounces pitted dates (4 to 5 Medjool or 8 to 10 Deglet Noor)
- 1½ tablespoons unsweetened nondairy milk
Instructions
- To start the pie filling, place the pitted dates and cashews into a bowl and cover with hot water. Set aside for at least 30 minutes.
- Now we’ll make the pie crust (while the dates and cashews soak). Place the oats, pecans, and cinnamon into a food processor, and process until the texture resembles coarse flour. Add the dates, and process for about 1 minute, or until the mixture just begins to clump together. Add the milk and process until the mixture starts to clump together into dough (this will happen quickly). Press the dough evenly into a standard pie pan (bottom and sides; see photo below) with your fingers. Place in the freezer while you finish the filling.
- To ready the 1 cup of coconut milk, open the can and spoon the thicker portion into a 1 cup measuring cup, and then fill it until full with the less solid coconut milk.
- Drain the water off of the dates and cashews, and discard. Place the dates and cashews into the food processor (or blender if you prefer; I’m already using the food processor for the crust, so will use it). Add the 1 cup of coconut milk from step 3, pumpkin puree, pumpkin pie spice, vanilla, and lemon juice. Blend until very smooth (1 to 2 minutes).
- Scrape the filling into the pie crust, and smooth evenly, creating a design on the top if you wish (see photo below). Place into the freezer for 3 to 4 hours until nice and firm.
- Serve in slices straight from the freezer (for a firmer, more ice-cream-like texture), or transfer to the fridge and cover until ready to serve; this will result in a softer, creamier filling. The longer it sits out, the creamier it will be). See Notes below for topping ideas.
Notes
Shape: You can also make this pie in a springform cheesecake pan (only pressing the crust into the bottom and a little up the sides). For individual servings, you can use small tart, dessert, or soufflé dishes, as well as a muffin tin with paper liners.
Sweetness: This is a pretty sweet pie, so if you like your desserts less sweet, feel free to use 2 to 4 fewer Medjool dates.
Homemade pumpkin puree: If you want to make your own pumpkin puree, Google how to do this, as after cooking you need to drain off any excess liquid.
Cutting the pie: For a cleaner cut on your pie, run your chef’s knife under hot water until the blade is hot. Dry the blade then slice the pie.
Topping: Since this pie is so decadent already, I don’t think it needs a topping, but if you want one, see my Vanilla Frosting recipe. You can also add some chopped or grated nuts on top as a garnish.
Traveling: If you are making this ahead and taking it with you, I suggest leaving it in the freezer until you leave, and then once you arrive, place it in the refrigerator. When ready to serve, take it out and slice it; eat it on the cool side like this, or let sit for 15 minutes to soften a bit.
- Prep Time: 3 hours
Nutrition
- Serving Size: 1/12 recipe (a slice with crust)
- Calories: 283
- Sugar: 19.3g
- Sodium: 9.7mg
- Fat: 15.7g
- Saturated Fat: 3.2g
- Carbohydrates: 34g
- Fiber: 4.3g
- Protein: 6.1g
- Cholesterol: 0
Above: A close-up of the pie crust, which I pressed into the pie pan with my fingers (you can use a rolling pin if you want, but it's not necessary). This took me about 10 minutes, since I like to make sure it's even, and get the top edge nice and squared off.
Above: The finished pie, right before I put it into the freezer to chill for 3 to 4 hours.
This looks amazing! Can't wait to try it! Your PP v.1 is one of my fave recipes of all time! 🙂 🙂
Thanks so much, Ami! 😉
I just made this pie. I have a confession: I decided to bake it. I also used my blender for everything since I don’t have a food processor. I used the Vitamix small grinding jar in place of the food processor. I always know I can count on your recipes to serve my family. They’re always wonderful!
What was it liked baked?
I also want to know!
I would love to try this recipe for Thanksgiving. Problem is, my husband can't eat most nuts. He can eat walnuts only. I was wondering if I could use walnuts instead of pecans in the crust, and if there is any substitute you can suggest for the cashews in the filling?
For the first time ever, my family is eating Thanksgiving dinner at GreenFare in Herndon, VA so I will make this divine-looking PP 2.0 for Christmas instead. It was so nice to work with you at the NHA conference in June, and I saw that you'll be on the NHA river cruise with us next October; yippee!! Thanks for being such a wonderful WFPB resource; your recipes and book are the first place I send newly vegan/WFPB friends, and they're always amazed by the delicious results!
Yay! Thanks so much, Heidi! 😉
This will be one of my pies for tomorrow's celebration of Thanksgiving. I can't wait to see how it turns out. Sounds delicious and sweet and good for you, too. I'm very excited to see and taste the results.
Happy Thanksgiving, Julia! 😉
Just made this one! It is so good that I am making a 2nd one for a friend! 🙂
What a good friend. 😉
Gave it a go and have the pie chilling in the freezer now. The filling is so good! My kids were licking the spoon and food processor!
That's a good sign! Happy Thanksgiving! 😉
Just made this and it’s currently in my freezer! I couldn’t get the beautiful swirl design quite right but my 17 year old son did! Haha! This will be our pumpkin pie for dessert after our plant based thanksgiving dinner! Lots of meat eaters coming over! Thanks for the recipe. I licked the spoon clean!
Hi Alexis, I hope everyone enjoyed the pie! 😉 Thanks for the comment!
But I'm on a low-fat diet. How about a pumpkin pie recipe without nuts and coconut etc?
Here you go. 🙂 And just leave the nuts off the top of the pie. As for the crust, you need some kind of fat to hold it together. If you want to avoid the nutty crust, however, try these pumpkin pie squares (without frosting).
Hi Cathy!
I would love to be able to make this pie. However I have family members that are allergic to coconut. Is there anything I can substitute for the canned coconut milk that would work in this recipe?
Thanks, Becky
You could use some cornstarch or arrowroot to firm it up instead; not sure how much, but maybe a couple tablespoons. See what other pies use as a guideline.
Kathy, I made this for the holiday.....absolutely delicious!! Your cookbook is my favorite....cant wait for #2 😁
Yay! Thanks Denise! 🙂
Can I use a plant base milk as a substitute for coconut milk?
I don't think so in this case. The very thick coconut milk is what keeps it firm. 🙂
Hi Cathy, Can you freeze this and eat it later? Thanks Cindy
Yes. 🙂
Made this on Sunday. So good!!
It seems so delicious. I will make it this weekend. Hope my daugters love it.🙂
This was amazing! The 2nd time I didn't put the dates or cashews in water so it would retain more sweetness. It's like a pumpkin cheesecake.
Yum! Thanks Stephanie! 😉
Hi Cathy! We love your recipes and appreciate all of your efforts in sharing recipes that are easy and delicious. I do have a quick question about the coconut milk in this recipe. As far as I understand, coconut milk impairs arterial function in the same way as butter or processed meat containing saturated fat because it's a processed food. Do you have any alternative ideas other than cornstarch or arrowroot powder? I've made this recipe before years ago and it was delicious! I haven't tried a nut substitute, but I wonder if it would work. Thanks again!
You could try agar powder, a thickener made from seaweed (a vegan gelatin substitute), but not sure of the amounts you'd need, I'd have to play around with it.