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No Bake Pumpkin Pie (Vegan!) | #pumpkinpie #thanksgiving #holiday #vegan #paleo #glutenfree |

No Bake Pumpkin Pie (Vegan!)

  • Author: Ellie
  • Prep Time: 20 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 mins
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No Bake


This super simple NO BAKE Pumpkin Pie is paleo, vegan, gluten free and perfect for your Thanksgiving table!



For the base:

  • 1 cup pecans
  • 1/2 cup sliced almonds
  • pinch of salt
  • 6 pitted soft dates, soak if not soft

For the filling:

  • 1 cup raw cashews, soaked
  • 1/2 cup pumpkin puree
  • 2 Tablespoons maple syrup


  1. Soak the cashews in water for at least 4 hours, preferably overnight.
  2. Line a loaf pan with parchment paper and set aside.
  3. Add all of the base ingredients to a food processor and process until the mixture is finely ground and even in texture. It will not come together to form a dough, but if you press it between your fingers, it will hold together.
  4. Add the mixture to the loaf pan, pressing down firmly to form an even layer. Place in the fridge to set while you are making the filling.
  5. Make the filling. Drain the cashews and process in the food processor with the rest of the filling ingredients. Process until smooth and creamy.
  6. Top the base evenly with the filling, smoothing the surface.
  7. Place in the freezer to set for 2 hours.
  8. Remove from the freezer about 10 minutes before serving. Run a knife under hot water and cut pumpkin pie into 8 triangles.
  9. Top with Greek yogurt, whipped cream, or your favorite pie topping!

Keywords: pie, vegan, thanksgiving, pumpkin