**I tested the crust using coconut oil in place of coconut butter and coconut flour in place of tigernut flour and the texture turned out beautiful. Would this pie recipe turn out good baked as well? These earnings help to buffer the costs associated with maintaining the site. I’ve made this recipe 3 time. To make the filling, place all dry ingredients in a saucepan and whisk to combine. My aunt recently had to go on a dairy free, gluten free, refined sugar free diet and I promised her a pumpkin pie that fits those requirements for thanksgiving. by a clever vegan college student (it’s from a turkey’s viewpoint): I’m making this pie now, however I am confused about the filling ingredients. It looks like it may be for the coconut whipped cream recipe instead? The whole thing turned out great, very sweet. And everyone who eats it loves it!! This year, start a healthy new tradition with this no bake pumpkin pie. Do recommend making it 24 hours before event to set best. Hi Judy! A delicious delicate dessert served either partially frozen or soft and fluffy! Should I cook on stove top first or will baking it be enough? Gratitude! https://www.gretchensveganbakery.com/vegan-pumpkin-pie-recipe This was terrible. Hmm, I don’t! That way it has a chance to get nice and thick and be able to get fluffy. Pumpkin pie is the hallmark of a good Thanksgiving dinner. ? Not the best, but I did what I could and then mixed it all by hand and it turned out awesome both times.) ), gluten free, grain free, and dairy free. Need help? It seems as though others that have made this recipe found it helpful to freeze prior to serving. Report back if you give it a try! This recipe is genius- so easy and simply delicious! Thanks for the mouth-watering recipe and photos. I used almond milk and topped the pie with canned nondairy whipped cream. Plus, it doesn't require an oven, making your prep just a little bit easier. Their loss!! Leave the clear liquid at the bottom of the can and reserve this for smoothies or other uses. It was Native Forest brand. If you’re a pumpkin lover and want something quick yet healthy to indulge in, then I've got just the thing for you! It’s perfect as a holiday showstopper with a thick layer of … I recommend an additional 1/4 of the crust recipe for the cutouts (see measurements on the ingredient list above). For the Filling: Just omit the coconut butter (it will be a little softer without it but still delicious). PS: I love your blog…I talk about you like we are old friends who cook together, but not in a weird creepy way. Thanks so much for this recipe! The crust is perfectly sweet and super moist, yet holds its shape. The flavor is completely pumpkin pie but according to my husband, the texture is more like a coconut cream pie. To die for. Press the mixture down into a round 9 inch pie dish and distribute it evenly to form a cohesive crust. Cooking, smashing and adding it ? My oldest (non-allergic) declared that it was better than regular whipped cream. All vegan, of course. This post is in collaboration with Lavva. It happened when I thought I’d grabbed the powdered sugar from my newly organized mason jar pantry when I’d actually grabbed the tapioca flour. Only one cup of pumpkin pie filling? Essentially the most intriguing of research in Parajumpers therapy is a test conducted years ago. And if so, do you touch the filling with the plastic as to prevent the film like you mentioned above? https://www.youtube.com/watch?v=pvIFDhZ3Ejw, In your filling, I KNOW you didn’t mean ‘dairy’ ! The filling was little loose…more pudding like. It thickened up pretty well, not as solid as normal pumpkin pie though. 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. I had to sort of press on the pudding with a spoon in order to spread it over the pie. I bought two. My name is Arika and I’m a Nashville-based registered dietitian learning to thrive with Hashimoto’s. Made this for Thanksgiving. Thank you so much for that tip, I would have cried if I couldn’t have whipped cream on my pie. My No-Bake Pumpkin Cheesecake Mousse recipe is not only quick, easy, decadent, flavorful, and creamy, but also completely sugar free and keto friendly! The best thing about this pie is that you don’t have to fuss with baking it. So, just like this mini pumpkin pie recipe, their cookies are nut-free, vegan, gluten-free, egg-free and soy-free. I added an egg, something that does go in regular pumpkin pie and I wanted to be sure it set up. I like. Oh my goodness, can I just say…give me your magic brain that comes up with this kind of stuff!!! I have made this 3x, it is sooooooooooo goooood. I’ve never made coconut whipped cream before – I never even knew that existed! With plastic wrap! Up to 10 days covered in the refrigerator! For a whole pie? I made this pie this morning and the crust was a nightmare to make. Same amount? What can I do to make a good whipped cream with this? AIP Coconut Chicken Nuggets with Orange Sauce (Paleo, GF), Moroccan Chicken Stew (AIP, Paleo, Whole30, Gluten-Free). – Give cans a shake test in the store. This no-bake paleo and vegan pumpkin cheesecake is silky smooth, filled with pumpkin pie spices and completely dairy free and gluten free! Making this today for tomorrow’s Thanksgiving… so far, everything is coming together great! We used a left over Halloween pumpkin (not the best as they are kind of bland) which required longer cooking of the pumpkin, more pureeing, and draining off the excess moisture. Make this pie this holiday season. Healthy (80% fiber, Easy- digest) 2. No Bake Sugar-Free Pumpkin Cheesecake Mousse Recipe (Gluten-Free, Vegan, Low-Carb, Keto) #CookingWithIsabelle. So glad you figured out how to salvage that bad boy! ½ cup almond flour. In a medium-sized bowl, combine all filling ingredients and mix with a hand mixer until smooth and fluffy. I’m chilling the entire pie until later this evening. Any considerations when subbing dates with date paste? She is allergic to all the usual stuff plus tons more. Line a large baking sheet with parchment paper and set aside. Happily, I can vouch for this recipe. I also had all my spices on hand in case it needed more flavor, but I tasted the filling as it cooked and the seasoning the recipe calls for is just right. I ended up making it exactly how the recipe says bc it’s soooo good. If so you shouldn’t have had any problems. Be careful with molasses as it has a very strong flavor. So I bought the Native Forest, refrigerated it for a couple of days, and when I carefully opened it, it was completely a milky liquid, nothing solidified and no liquid on the bottom. To prepare the crust for these no-bake tarts, you’ll simply need to pulse the walnuts in a food processor, along with maple syrup, coconut oil, and salt. 4) I have two pie pans, one is deeper than the other, so the deeper one used more filling, about 1 and 1/2 pies worth. My Whole Foods was out of coconut milk, so the gal took me to another aisle with small cans of coconut cream. I’ve made this pie sooo many times over the past couple years and I lovvvvve it!!!! And actually read the instructions ahead of time!!! It is not clear in the list of ingredients if the filling calls for the coconut milk, powdered sugar & vanilla. I actually find that arrowroot can sometimes cause a gummy, sticky texture. Thanks for the tip/notes! The coconut whipped cream was amazing. So sorry I couldn’t be of more help! The kids could not tell it was dairy-free and my hubby liked it so much that he made a second one the following day. When I went back for leftovers the following day it was sooooo amazing! If you don’t have a hand mixer, you can mix the filling in a blender or by hand. SOOOOOOOOO. If it does a lot of sloshing around it probably isn’t a good can. *Just a quick heads up- this post may contain affiliate links which means if you click on them and buy something, I will earn a little bit of money (at no additional cost to you) to help continue maintaining this site. For the coconut whipped cream, I used Thai Kitchen coconut milk in a 15 oz can and needed to add arrow root powder to thicken it. I think I’ll just forego that entire step next time, and take my chances, hehe. If you give it a try, we’d suggest making it a little more dry (add more nuts or oats). New vegan here and this is the first dessert I tried to make, out of a real pumpkin, for Thanksgiving. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! This pumpkin pie looks so easy to make and delicious! They’re tucked into the middle of the instructions after the filling, since it has to chill. I also had problems getting the pudding to set. Disappointing. Below are some of the kitchen tools and/or food items that are mentioned or pictured in this post and/or that I use frequently in general and recommend. The taste was very different than when I made it with coconut milk, and it did not set up. It came together like a dream. I made this for Thanksgiving 2017 and it was a delicious success. Will keep for several days covered in the fridge. It was spectacular! Gluten-free Dairy-free … LOL. I’ve never used coconut milk before but I had absolutely no problems with this kind! I’ll report back on efforts to whip… thanks for including tips on this! It’s time for one of the all-time best fall desserts: pumpkin pie! Will definetly make again also the crust can be used for so many things. While I absolutely love it and use it for so many things, I realize it’s not as easy to get as some other flours and costs a little more. What are your thoughts on using date sugar. I’ve always loved pumpkin pie but was never crazy about the traditional crust made from shortening. I just poured mine straight into my pre-prepared raw pie crusts, and will leave them overnight. Thanks for the great recipe! I just finished putting it all together. this is food porn at its worst (best). I had one bite and the pie ended up in the garbage. Could it be that I did not cook it long enough? Overall, I’d say this pie was a success and I will definitely be using this recipe again. Please advise, thank you!! This looks amazing, and I love that I can make this ahead of time! It’s perfectly thick! Have you baked with this before? Also, can I use corn flour instead of corn starch? I was afraid, too, this wouldn’t set so left it home on Thanksgiving with our larger family. Thanks! To each his own, I guess. How to make vegan pumpkin cheesecake: Grease the bottom and sides of a non stick 8 inch springform pan.I use cooking oil spray. I just gave up on that and used store bought stuff instead which tasted just fine. I also prefer this version now over dairy versions! good. No Bake Vegan Pumpkin Pie with Gluten-free Gingerbread Crust. I just placed the filling in a graham cracker crust but both the crust and filling were not stable at all so it became a pumpkin pie and crumb blob. (or sub unsweetened coconut flakes for a different flavor), (any kind, though I'd recommend almond or dairy), In the meantime, prepare crust by adding dates to the. Use a hand mixer to beat the coconut cream until it's fluffy and add it to the top of the pie as desired (either spread it evenly over to top to make a dollop on each pie serving). I am not sure that date sugar will work well for this recipe because whole, pitted dates are used to make the sugar, their fiber leaves a gritty texture in the sugar that won’t dissolve in hot liquids or baked goods. This recipe fit the Autoimmune Protocol (AIP), Paleo and Vegan diets. what a perfect holiday dessert. No problem getting it out of my stainless steel pie plate. THANKS! The protein content is too high and the calories do not add up with the grams provided. This healthy pumpkin pie tastes as creamy and decadent as the Libby’s classic but is raw and made from scratch. *to soften the coconut butter, just microwave it for 20-30 seconds. The texture was very odd and my guests didn’t enjoy it :(. Thank you so much! Good luck, Sara! It starts with a no-bake, completely natural, vegan, and gluten-free crust made from dates, nuts, oats, and pumpkin pie spice. Thanks for sharing! Happy Thanksgivin’! No Bake Pumpkin Pie (Raw, Dairy-Free) Fluffy vegan no bake pumpkin pie made with a raw date and nut base and coconut cool whip! I can’t wait to try this and your coconut whipped “cream” ! I also ended up adding a teeny bit more sugar and pumpkin spice for my taste. My mind was blown reading through some of these comments. Great question (and sweet comment). I tried adding 2 tablespoons of arrowroot flour but it didn’t help. I was ready to count it a loss when I accidentally added the tapioca flour and it thickened right up! To make the crust, combine all the crust ingredients in a food processor and blend them into very small crumbles. Thank you! The result is a from-scratch pudding … It set just fine and I used fresh pumpkin. Anyway, I cooked it again with a sachet of Agar and it turned out beautifully after I let it cool in the fridge. I want to make sure the filling doesn’t just fall apart when I cut the pie. I think the instructions need to be modified because it’s the cornstarch which binds the filling. Perhaps it was the pumpkin puree as I’ve never worked with organic TJ’s and don’t know how reacts in pudding. My favorite variety is a family recipe that I shared last year around this time. Great minds think alike. But I think the liquid problem could happen if you cook it too long. It came out perfect with a great consistency. That being said, if you're doing the cutouts for the top, I had the most success with a workable crust using coconut oil and coconut flour. The base of this no bake pumpkin pie is a mixture of pecans, almonds, dates, and salt; all blitzed together in the food processor and pressed into a loaf pan. Next time I’ll make the shooter. Hope that helps! Pour the crust mixture into a pie dish (if you made extra for cut-outs, set some aside for those). And the coconut whipped cream MAKES it. I also put it in the freezer for one hour before transferring it to the fridge in order to speed up the cooling and setting. I put the filling in a glass baking dish thinking that it would cool faster in a thinner layer than it would by putting it in a deep bowl. Healthy, No Bake, Paleo & Vegan with only 0.6g net carbs per serving! Hmm, that may affect the texture but it’s worth a shot! I ended up not using the pudding and making it into a cranberry tart with coconut cream on top, which was perfect with the crust! But if you're whole food plant based and want a healthy version but tastes decadent, I've got you covered. It was pudding textured when I removed it today. This pumpkin pie is SO good. The crust came out like date paste, probably the nuts got ground too fine. And I used sucanat sugar, a rich brown sugar from my health food store. How much tapioca flour do you use in the whipped cream? Of parchment paper on top flour is so delicious!!!!!!... 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