Rich and amazingly creamy No-Bake Pumpkin Pie. This quick and easy Paleo Pumpkin Pie is perfectly spiced and flavorful plus, it’s egg-free, sugar-free, and free of starch, making it the perfect addition to complete your holiday meal.
I set out to make the perfect vegan pumpkin pie and realized I wanted more. I really wanted an egg-free, dairy-free, AND starch-free pumpkin pie. A pie completely allergy friendly and allowable on most special diets. After all, shouldn’t we all be able to have pie? This Pumpkin Pie is suitable for Paleo, GAPS, AIP (omit the crust and it’s a delicious AIP pumpkin pudding), and it’s pretty Keto-friendly (if you keep your slice small).
This pie did not end up being not vegan because I have used grass-fed gelatin. It’s an ingredient I love to add to my recipes, and in this case, using gelatin instead of eggs helps the pie set. So this pie is super-quick to make, no baking required. And so easy, you cannot mess it up.
This Pumpkin Pie is seriously guilt-free!! Try it and let me know what you think. For the last several years, all the recipes I’ve been creating are grain-free and sugar-free (or almost sugar-free) so be sure to browse my other recipes for more yummy ideas.
- 3 cups raw nuts and seeds (my favorite combo is hazelnuts, pecans, pumpkin seeds)
- 3 tbsp coconut flour
- 1 tbsp tapioca flour
- 1/4 cup coconut oil
- 1 egg (vegan option: use 1 flax egg (1 tbsp ground flaxseed soaked in 3 tbsp water for 10-15 min))
- 1/2 tsp. sea salt
- 1/2 tsp. green leaf stevia powder or 1-2 Tbsp. Swerve (sweetener optional)
- 1 1/2 cups roasted pumpkin, canned pumpkin or squash
- 1 1/2 cups coconut milk, full-fat
- 1/4 cup maple flavored syrup, sugar-free
- 1/4 tsp. liquid stevia
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 3/4 tsp. ginger, ground
- 1/4 tsp. cardamom optional
- 1/2 tsp. ½ tsp sea salt
- 2 Tbsp. grass-fed beef gelatin optional, use only coconut cream (no liquid) without gelatin
Preheat the oven to 350 F degrees.
- Place the nuts and seeds in the bowl of a food processor fitted with an S-blade and pulse until crumbly.
Add the coconut oil, cinnamon, salt, stevia, coconut flour, tapioca, and egg or soaked ground flaxseed (vegan option) and continue to pulse until it is all well blended.
- Scoop the nut mixture into a 9 or 10-inch ceramic pie dish. Press it down evenly all over and let it come ¾ of the way up the sides.
Place the pie dish into the preheated oven and bake for 12-14 minutes until golden brown. Watch closely towards the end so that the crust does not over brown.
- Measure the coconut milk and pour it into a small saucepan. Add the grass-fed gelatin and let it set (bloom) for 5 minutes. Make sure all the gelatin is mixed into the liquid.
- In the meantime, add all of the other filling ingredients to a high-powered blender (I don't think this will work in a food processor). Blend at medium or high speed for about 30 seconds-1 minute or until completely creamy and no lumps remain.
- Next heat the coconut milk and gelatin mixture on low, stirring constantly until all the gelatin is dissolved. Be careful not to boil this.
Add the coconut milk gelatin mixture to the rest of the ingredients in the blender and blend once more until the filling is all perfectly smooth.
- Pour the filling over the cooled, baked pie crust. Then refrigerate the pumpkin pie for about 2 hours until it has set up.
Serve with Coconut Whipped Cream
Can be made 1-2 days ahead, making it easy to prepare for your holiday meal. It is best served on the day of making or the next day. You can keep this pie refrigerated for up to 5 days and freeze leftovers after that.
For a vegan option omit the grass-fed gelatin and make sure to use only the coconut cream and none of the liquid from the can. The pie will still set up perfectly.
This recipe freezes very well. I have made it as far as 2-weeks before Thanksgiving, freezing it until the day before, then thawing it in the fridge.