Description
This super simple NO BAKE Pumpkin Pie is paleo, vegan, gluten free and perfect for your Thanksgiving table!
Ingredients
Scale
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
Instructions
- Soak the cashews in water for at least 4 hours, preferably overnight.
- Line a loaf pan with parchment paper and set aside.
- 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.
- 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.
- Make the filling. Drain the cashews and process in the food processor with the rest of the filling ingredients. Process until smooth and creamy.
- Top the base evenly with the filling, smoothing the surface.
- Place in the freezer to set for 2 hours.
- Remove from the freezer about 10 minutes before serving. Run a knife under hot water and cut pumpkin pie into 8 triangles.
- Top with Greek yogurt, whipped cream, or your favorite pie topping!
Keywords: pie, vegan, thanksgiving, pumpkin