**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. Although I would have loved to have been successful with it this time! I made a fresh batch of coconut milk last night; when it separates, the thicker cream is on top and not really hard. That pumpkin pie looks like it’s ready to go on the Charlie Rose show! I used this as a filling between layers of spice cake because my friend is lactose intolerant and it is AMAZING, especially with a bourbon soaking syrup. I’ve never baked this crust so I’m sorry but I can’t guarantee the result! I figured it would thicken up with the corn starch–which it did. My family adored it as well! Plus, because of their dedicated facility there is no concern for cross contamination with any of … It really has the perfect consistency. Hi Judy! Could it be that I did not cook it long enough? Thanks. Will definately use this modified recipe again. We haven’t tried that, but sounds amazing! Refrigerated or is it not ideal to refrigerate? I’ll be making it many times! But this will depend on your particular coconut milk. No Bake Sugar-Free Pumpkin Cheesecake Mousse Recipe (Gluten-Free, Vegan, Low-Carb, Keto) #CookingWithIsabelle. I just finished putting it all together. while thinking about Thanksgiving, I’ll share this fun song written What are your thoughts on using date sugar. Ditch the baked pumpkin pie this year and go for this simple recipe for pumpkin pie … There’s no reason to wait for the holidays to enjoy a yummy slice of homemade no bake pie…ala mode, of course. 2) Increased the corn starch to 4 Tbs instead of 3..5 Tbs. This post may contain affiliate links. I followed the recipe to the letter, even letting it chill over night and it did not set at all. This recipe for No-Bake Vegan Pumpkin Pie is a classic, fluffy dessert that will have everyone asking for seconds. Yay! We’ve never baked this crust so I’m sorry but I can’t guarantee the result! Make sure your coconut cream does not contain guar gum as it is not AIP compliant. I absolutely love it. Made this for the first time for Thanksgiving this year. It’s hard to know what went wrong but I genuinely hate to hear when readers have trouble with a recipe. If I had used 5 tbsp my filling might have set better. ½ cup cashews. This Pumpkin Pie is No Bake, and comes together within minutes. Can I use date paste instead of dates? I used rice drink and a premade graham cracker crust. I’m chilling the entire pie until later this evening. RelatedVegan Pumpkin Mac and Cheese Is the Ultimate Fall Comfort Food Vegan Pumpkin Pie From Lisa Barnet IngredientsCrust:1 1/4 cups raw pecans1 cup pitted … I thought it would be fun to make the pie out of one of those white pumpkins that are beginning to populate during the holiday season. No Bake Vegan Dark Chocolate-Pumpkin Pie 46.8K Views 9 years ago. i love the idea of the raw crust and the pumpkin filling is to die for. If you can’t get your hands on coconut butter, it's not a problem. This is SOOO good! Curious to know if I needed to cook the mixture a little longer, to firm it more. Thanks for posting. And everyone who eats it loves it!! Thank you! Instructions. O-to the double M-G! mine has been unfailingly thick when I use the whole can (15 oz) rather than just one cup. great recipe, made it this weekend for my brother, the coconut whip turned out perfect for me, just followed the directions, was able to use thai kitchen brand, did add another tbsp of corn starch just to make sure it thickened up nice and firm which helped, only thing i would probably do differently is adding more pumpkin spice or more nutmeg/ginger/cloves to the filling, needed to be a bit more pumpkin-y for us. I usually make a rustic crust with spelt flour, but this definitely is a good variety from the usual. Hi!!! So yes, these items will work in a pinch, but I still very much prefer the taste of the coconut butter/tigernut flour in the crust. Hubba hubba. You will not be subscribed to our newsletter list. See our disclosure policy for details.. Hey Internet, I’m loving quick and easy desserts (vegan mug brownie, anyone? It’s perfectly thick! Thank you!! Nothing says Thanksgiving like pumpkin pie! 5 stars for sure:). Can’t wait till next year! My favorite variety is a family recipe that I shared last year around this time. Whoop! What can I do to make a good whipped cream with this? Your new home for all of our AMAZING RAW FOOD GOODNESS! This was my first time making any vegan dessert and it was a hit! Thanks Dana, I’ll try Thai Kitchen next time, which is actually my old brand that I used to use but when I discovered Native Forest, so thick and creamy and yummy without even putting it in the fridge, thought it’d be the better choice for whipping. The flavor and everything was great but the filling did not set and so to help it out I put the pie in the freezer. If you experiment with it though, report back on how it goes. I did try this method with a can that produced plenty of thick cream after my initial test and it didn’t seem to help as much. I used coconut sugar and it tasted wonderful! You can find out more about me and Food Courage, 85+ AIP PALEO AND AUTOIMMUNE GIFT IDEAS FOR 2020, Beginner’s Guide to the Autoimmune Protocol. 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. Thanks for posting it. Made this for Thanksgiving this year and it was amazing! Can this crust be used with another pie recipe and baked in the oven? The type of pumpkin matters. I have made this 3x, it is sooooooooooo goooood. The crust tastes so different. It was delicious and a huge hit! I’d make it again AND… You could even bake it, freeze it, and let it thaw to enjoy once you get there! It was so easy, and delicious. I bought fresh dates from the co-op because they were softer than the ones I had on hand, and they still nearly ruined my food processor. New vegan here and this is the first dessert I tried to make, out of a real pumpkin, for Thanksgiving. This is the ultimate pumpkin pie recipe! I had the whole pie to myself & slowly have eaten the whole thing! It doesn't have to be perfect, just make sure there are no gaps or cracks. (it’s been too long.) Happy Thanksgiving!! Yay! It had a lot of liquid and a strange, grainy texture. 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 thought maybe I had made a mistake as this said coconut cream like you would use to make a Piña Colada. I wonder, though, if the crust will do well being baked. Also wondering if a white chia “egg” would help the pudding? Thank you so much for this recipe. Chop the protein bar into small chunks and stir these into the filling. The fact that it was no-bake and had all the ingredients I had on hand was nice but icky flavor. Disappointing. Have you baked with this before? Good combination with the dates/almonds/pecans. It was Native Forest brand. It was easy to spread after that and everything… but I’m just wondering if that was the kind of consistency we’re meant to aim for? Very much like cool-whip but much healthier!! I have a little remaining and would happily put some on your pie. At this point it should start firming up, but if not add a couple Tbsp of tapioca flour and it should thicken right up! RELEVANT BLOGGER RESOURCE: How to Edit Dark Photos. Thanks for the tip/notes! October 25, 2018 by admin . The pie was firm enough to slice after chilling about 6 hours. where does it all come from? Thank you SOOOO much for this recipe. There’s a bit more moisture and they added a nice flavor – just a tip in case someone else had the same trouble as me. It’s literally done in 20 minutes and requires zero baking. Much thicker than Thai Kitchen. It’s a service to the community. You can sweeten with agave, it just doesn’t firm up as well. No-Bake Vegan Pumpkin Pie Jars. For this delicious vegan pumpkin pie, silken tofu replaces the eggs and dairy and the filling is put into a flavorful and nutty oatmeal pecan crust. The date and nut crust is THE BEST! The coconut crust is the only way that you’d be able to tell that it’s not a traditional pumpkin pie. It is not clear in the list of ingredients if the filling calls for the coconut milk, powdered sugar & vanilla. The crust is perfectly sweet and super moist, yet holds its shape. And it was so easy, a huge plus in a house where every meal is a chore. 3) added about 1/2 Tbs molasses to the custard base, to darken and give the molasses aroma. 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. PS: I love your blog…I talk about you like we are old friends who cook together, but not in a weird creepy way. This was so yummy and simple to make! Sounds to me like you didn’t cover it like she mentioned and it formed a film or you overcooked filling. Press the mixture down into a round 9 inch pie dish and distribute it evenly to form a cohesive crust. So I just made this recipe, except I used a different crust from Against All Grain— This is amazing! 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! Not the best, but I did what I could and then mixed it all by hand and it turned out awesome both times.) Even with all my fails: tin pie dish, mixing all filling ingredients at once, blending dates in a Nutribullet (careful not to burn out motor!) Hard to say! For the filling, I used a bit less sugar (coconut sugar) than in recipe, 2 teaspoons pumpkin pie spice instead of 1/2 tsp and a bit extra pumpkin. This may be why it turns out runny for some people? What a beautiful pie! Do recommend making it 24 hours before event to set best. This no-bake paleo and vegan pumpkin cheesecake is silky smooth, filled with pumpkin pie spices and completely dairy free and gluten free! It was so delicious. Then add in desired amount of powdered sugar 1 Tbsp at a time, as well as the vanilla extract. I made it this morning and served it tonight for (Canadian) Thanksgiving dinner. This is a vegan pumpkin pie with a difference- its a delicious, gluten-free, no-bake pie! Report back if you give it a try! Once the pudding was cooked, I poured it into the date nut crust and set it in the fridge to cool. Yeah, this was a gigantic fail. This was terrible. I could have sworn I’d asked this before, but I’ll try again. I am going to try out making this exact sort of pie with all kinds of different puree… actually reminded me a little of a light cheesecake. A date crust is going to be tougher to cut through than a graham cracker crust, use a good knife. The filling was little loose…more pudding like. It tasted like a weird gelatinous mess. I added about 1 1/2 tbsp. Did you use a glass pie dish? Made this last night. Kelly @ The Pretty Bee: Cooking + Creating says. Posted on November 9, 2020 Author videobakery Comment(0) #nobakepie #nobake #veganpie #agaragar #veganpumpkinpie #pumpkinpie. I KNOW it’s Thanksgiving and all…and we should “allow” ourselves a special, healthified piece of this magnificence…but I cannot seem to wrap my brain around all of the calories involved!…This is about half of my daily kcal “quota”…alas! Made this for Thanksgiving and it was perfect! When you say coconut milk do you mean the solid cream in a can or the liquid milk. So next time, and there will be a next time, I will double the pudding, using the whole can of pumpkin and have TWO pies:)) Oh yeah, Topped it with Tru-Whip, another great product from my health food store. You may actually be interested in this recipe ;). 李You will need LIVING JIN’s Agar Agar Powder to make this! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I ended up scrapping the whole thing and using dried figs instead. I followed the recipe exactly, but it needs much more spice. 3-5 tbsp are suggested, and I used 4, thinking the middle ground would work best. Report back if you give it a try! No oven time required! I made this for Friendsgiving tonight and while my filling set up well, it didn’t look like traditional pumpkin pie. 51 grams of protein??!! Slowly pour in milk and stir again until well combined. But this year, I wanted to make a from-scratch vegan version that required as little effort as possible. this looks insane(ly good)!! As always all opinions are my own. It’s time for one of the all-time best fall desserts: pumpkin pie! The crust was perfect, I love raw pie and cake crusts! Can’t wait to eat it tomorrow!!! Will definetly make again also the crust can be used for so many things. Hi, can I substitute the cornstarch in the pumpkin filling for arrowroot powder?? It set great both times (I made it the night before and kept it chilled till serving). And if so, do you touch the filling with the plastic as to prevent the film like you mentioned above? It’s thick, but not as solid as I had hoped. Hi Dana, I used almond milk and topped the pie with canned nondairy whipped cream. My whipped cream was a disaster- it tasted disgusting, looked disgusting, and no matter how long I whipped it for I could never get it to the right consistency. Try out one of these 10 recipes! Hi Simone, Here is our recipe for pumpkin purée. Though this recipe requires more than 10 ingredients and 1 bowl, hands on prep time is only 30 minutes and there’s no baking involved, making this recipe quite simple and totally worth the effort. Hooray! Next time I’ll make the shooter. If you can do eggs, 1 chicken egg would likely work. I recommend an additional 1/4 of the crust recipe for the cutouts (see measurements on the ingredient list above). Hugs. The crust mixture will be a pile of crumbs at first but don't worry- they will meld together nicely when you press them down. I found the recipe this morning and am planning on serving it tonight! ? Thanks so much for this recipe! I hope you enjoyed this recipe. Thanks Dana! Support OneGreenPlanet Being publicly-funded gives us a … Girl, I must be a pro at buying the “dud” coconut milk cans. And actually read the instructions ahead of time!!! Regardless of my personal success, this is a wonderful recipe and the pictures are making me hungry…again. Why do you think the pudding was so runny? Glad you loved it. I don’t know if that’s the same as flour but it seemed to work. 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's busting with the pumpkin spice flavor you love wrapped in a completely vegan package. ¼ cup coconut oil, melted. What is Agar Agar? Has anyone had or do you know if this would work with thawed frozen from fresh pumpkin from the garden instead of canned? The arrow root made the whipped cream have a chaulky after taste, most likely added too much. Hope that helps! How much tapioca flour do you use in the whipped cream? I definitely plan on making this again! Heyyyy guys! This. Also, could I sub for sweet potato puree? Thank you! I plan to make the filling and pour in a traditional began crust. Would this pie recipe turn out good baked as well? I’ll be adding agave nectar next time around to try and sweeten it up :) I did not have the time to make the crust or your version of whipped cream, but I hope to try in those recipes in the future. I liked it as much or more than traditional pumpkin pie! I made this pie this morning and the crust was a nightmare to make. One of my children has multiple, severe food allergies. :D I made this on the weekend for our thanksgiving dinner. I saw some comments about the pudding not setting up right and you said it is supposed to be sort of runny but still slice up nice. (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. I hope this doesn’t compromise the end result! I made the coconut milk whipped cream. Oh how I love pumpkin pie. Hope that helps! More Constance? I live in Germany and wondered whether the cornstarch you can buy here is somehow different – like maybe I needed more? Add all the ingredients for the crust to a food processor and blitz until you get a crust that easily … Stick with cornstarch if possible! This recipe fit the Autoimmune Protocol (AIP), Paleo and Vegan diets. Thanks ! Thanks so much for this recipe! It starts with a no-bake, completely natural, vegan, and gluten-free crust made from dates, nuts, oats, and pumpkin pie spice. If you made it, leave a comment below and let me know what you thought. These super easy, No-Bake Vegan Mini Pumpkin Pie Cheesecakes are oil free, gluten free, and super simple! For a whole pie? Thanks so much~ You’re doing a fabulous job! My oldest (non-allergic) declared that it was better than regular whipped cream. this is food porn at its worst (best). Let us know if you try it! I made the pudding last night and the crust today for Thanksgiving, and while everyone still enjoyed the taste (myself included) the pudding did not set up and the crust was very difficult to pry from my pie dish. Essentially the most intriguing of research in Parajumpers therapy is a test conducted years ago. Same with the second can. Not only is this recipe creamy and delicious without the need for dairy, but this recipe is also 100% gluten … Also, can I use corn flour instead of corn starch? Thanks for the tapioca starch advice ! This pumpkin pie recipe turned out quite delicious! Hello – I made this filling– although healthy, it is quite bland. My name is Arika and I’m a Nashville-based registered dietitian learning to thrive with Hashimoto’s. Is it possible to freeze this to get the pudding to set a bit faster? You’ll want to make sure the coconut cream is kept in the fridge for at least a couple of hours before making the filling. Beat the cream to incorporate it. It’s perfect as a holiday showstopper with a thick layer of … Food Courage is a site dedicated to sharing delicious and practical AIP/Paleo recipes and strategies for thriving with autoimmunity. Well worth the info. I also prefer this version now over dairy versions! Don’t forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes and Food Courage happenings! 1) Increased the pumpkin pie spice to 1 tsp in the custard. It shouldn’t form a film, but we do that for protection. Try cooking it a little longer next time to ensure it’s plenty thick. Sorry but I have a dum question kkkk, you wrote “1 13.5 ounce can full fat coconut milk” Do you mean I should use 1 can of 13.5oz??? Just added the filling to the crust and gave the filling a taste— holy smokes this is gonna be amazing!!! So delicious! My No-Bake Pumpkin Cheesecake Mousse recipe is not only quick, easy, decadent, flavorful, and creamy, but also completely sugar free and keto friendly! **If the crust is crumbly (this can happen if the dates aren't soft enough), put it back in the food processor with a little bit of unmelted coconut oil (about 1 tbsp) and blend it again before rolling it out. ½ cup walnuts. Vegan Pumpkin Pie with almond flour pie crust. If using a less sweet crust, you might want to use a little more sugar in the custard base. I used 4 1/2 tbsp of cornstarch. (Glass pie plate works great too!) I tried making the coconut cream (this was my second attempt) and it did not work. But I think the liquid problem could happen if you cook it too long. I really like to experiment with different ways of cooking, I appreciate this site and thanks for the all recipes, Dana! But it wasn’t creamy. – I actually find that arrowroot can sometimes cause a gummy, sticky texture. I wish it were MY hand on the handle of that fork… yum!!! But if you're whole food plant based and want a healthy version but tastes decadent, I've got you covered. Thank you, thank you, thank you for the whipped cream recipe!!! So, just like this mini pumpkin pie recipe, their cookies are nut-free, vegan, gluten-free, egg-free and soy-free. I’m wondering how the crust on this pie would hold up if cooked. I whisked continuously and then switched to a rubber spatula and definitely saw the ribbon as the recipe described after a few stirs at the lower heat. Have trouble with this kind of stuff!!!!!!!!!!!... I thought maybe I needed to cook the pumpkin flavor so well tried,! Following, it 's easy, very healthy, no Bake vegan pumpkin pudding no bake vegan pumpkin pie... Wow- easy and simply delicious!!!!!!!!... 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About two hours at its worst ( best ) be able to whipped... It thaw to enjoy dairy free whipped cream I would love to use tigernut flour for the dairy free/gluten crowd. From there it: ( on Thanksgiving with friends and they all have gluten in them still be to! Requires zero baking 1:1 ), which worked great with date syrup start a makeover. Soak the dates in boiling … vegan pumpkin pie flavor, if the crust ingredients a! Recommend following the recipe, going to replace the sugar in the list ingredients. T buy canned here, and dairy free whipped cream on my pie also ’...