Creamy No Bake Pumpkin Pie
Try this Creamy No Bake Pumpkin Pie recipe, or contribute your own.
Try this Creamy No Bake Pumpkin Pie recipe, or contribute your own.
- 1 cup pumpkin puree
- 1/2 tsp vanilla extract
- 1/2 tsp pure vanilla extract
- pinch sea salt
- 1/2 tsp pumpkin pie spice
- 2 cups pitted dates (deglet nour or medjool)
- 2 cups raw nuts (i used half pecans half almonds)
- 1/4 cup gluten-free oats (or sub unsweetened coconut flake
- 3 1/2 tbsp cornstarch
- 1/3 cup sugar (raw or granulated)
- 1 2/3 cup unsweetened milk (any kind though i'd recommend almond or dairy)
- 1 13.5- ounce can full-fat coconut milk chilled overnight (i recomme
- 2-5 tbsp powdered sugar depending on preferred sweetness
- Carbohydrate 10.6438725006534 g
- Cholesterol 0 mg
- Fat 0.0584524999946341 g
- Fiber 2.83272506415845 g
- Protein 0.378859999999327 g
- Saturated Fat 0.0290856249970922 g
- Serving Size 1 1 Serving (36g)
- Sodium 89.8390000000439 mg
- Sugar 7.81114743649494 g
- Trans Fat 0.0188137499980918 g
- Calories 44 calories
Step-by-step
- To make the filling, place all dry ingredients in a saucepan and whisk to combine.
- Then add pumpkin puree and whisk again.
- Slowly pour in milk and stir again until well combined.
- Place over medium heat and bring to a low bubble - not boil - whisking often.
- Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning it across the top. It should be thick and kind of jiggly.
- During this process switch to a rubber spatula for stirring to ensure the pudding isn't sticking to the bottom or sides of the pan.
- Remove from heat and add vanilla and whisk.
- Let set for 5-10 minutes, then transfer to a glass bowl and cover with plastic wrap, making sure the wrap TOUCHES the pudding - otherwise a film will form.
- Refrigerate for several hours or until completely chilled and set.
- In the meantime, prepare crust by adding dates to the food processor and pulse until it forms a ball - or at least until small bits remain.
- Remove from food processor and then add nuts, pumpkin pie spice and oats.
- Pulse until almost a meal, then add back in the dates a little at a time until a "dough" forms.
- Transfer to a lightly greased pie pan or small glass baking dish and press until uniformly flat and it comes up the edges 1.5-2 inches, making a crust (see photo). It doesn't have to be perfect, just make sure there are no gaps or cracks.
- Cover with plastic wrap and refrigerate or set on counter until filling is chilled.
- When the pudding is ready, place a glass mixing bowl in the freezer to chill for a few minutes so you can prepare your coconut whipped cream (make sure the can has been chilled overnight to harden - otherwise it won't whip).
- Without shaking or tipping the can, remove the top and gently scoop out the top thick, solid portion of the coconut milk, known as the cream.
- Leave the clear liquid at the bottom of the can and reserve this for smoothies or other uses.
- Beat the cream to incorporate it. At this point it should start firming up, but if not add a couple Tbsp of tapioca flour and it should thicken right up!
- Then add in desired amount of powdered sugar 1 Tbsp at a time, as well as the vanilla extract.
- Cover and refrigerate until serving the pie.
- Once the crust and filling are both ready, pour the pudding over the crust and spread to smooth.
- Let it chill for several more hours or ideally, overnight.
- Top with coconut cream when serving.
- Will keep for several days covered in the fridge.
My Unexpectedly Easy and Delicious No-Bake Pumpkin Pie
As a busy working mom, time is my most precious commodity. Weekends are often a whirlwind of errands, family time, and the ever-present mountain of laundry. So, when it comes to desserts, simple and quick are my best friends. This no-bake pumpkin pie recipe has become my go-to for satisfying my sweet tooth without sacrificing precious hours in the kitchen. Forget hours of baking and precise temperature monitoring; this recipe is surprisingly easy and incredibly delicious. The creamy pumpkin filling, made with simple ingredients I usually have on hand, is perfectly complemented by the crunchy, date-based crust. Trust me, the result is a delightful dessert that tastes far more impressive than it is to make.
The beauty of this recipe lies not just in its speed but also in its versatility. I’ve adapted it over time, playing around with different nut combinations for the crust and even experimenting with different types of milk in the filling. The original recipe called for almond milk, and while it works beautifully, I’ve found that using regular dairy milk yields an even richer, creamier texture. The coconut whipped cream topping is a revelation – light, fluffy, and the perfect touch of sweetness to counterbalance the pumpkin's subtle earthiness. It's a fantastic alternative to traditional whipped cream, and I often find myself making extra just to enjoy on its own.
This pie has become a staple at our family gatherings. It's a guaranteed crowd-pleaser, and the best part is, I can prepare most of it ahead of time. I usually make the crust and filling the day before, keeping them refrigerated until it's time to assemble and top with the coconut whipped cream just before serving. This allows me to enjoy the company of my loved ones rather than being stuck in the kitchen. It's the perfect example of how a little planning can lead to big rewards – a stress-free dessert that's both impressive and delicious.
Ingredient Notes: The recipe calls for pitted dates – Medjool dates are my personal favorite for their sweetness and soft texture. For the nuts, feel free to get creative. I've used a mix of pecans and almonds, but walnuts or even macadamia nuts would work wonderfully. The same goes for the milk; almond milk gives it a lovely nutty flavor, while dairy milk offers a richer, creamier consistency. Experiment and find your perfect combination!
Tips and Tricks: For a smoother crust, ensure your dates are soft and pliable. If they're a bit dry, you might need to soak them in warm water for a few minutes before processing. When making the coconut whipped cream, make sure your can of coconut milk has been chilled overnight for the best results. Don't shake or tip the can; simply scoop out the thick cream from the top, leaving the watery liquid behind. If your whipped cream isn't firming up enough, adding a tablespoon or two of tapioca starch will do the trick.
Serving Suggestions: This pie is delightful on its own, but you can also elevate it with a sprinkle of cinnamon or nutmeg on top. A drizzle of maple syrup or a dollop of extra coconut whipped cream adds an extra touch of sweetness. I sometimes serve it with a scoop of vanilla ice cream for a truly indulgent treat. Whatever your preference, this no-bake pumpkin pie is sure to be a hit. It's the perfect dessert for any occasion, from casual weeknight gatherings to special celebrations. Enjoy!
