Gluten-Free Vegan Pumpkin Pie (No-Bake | Eggless | Paleo)
How to make a healthy no-bake, gluten-free, vegan pumpkin pie from scratch or with canned pumpkin puree. This delicious eggless pumpkin pie swaps out regular pastry, dairy, and sugars for a refined sugar-free, dairy-free, and optionally keto, and paleo dessert - perfect for Thanksgiving dessert.
If you haven't already (and are not using canned pumpkin), you will first need to prepare the pumpkin puree according to this method. There's no need for the pumpkin to cool, so you can do this just before making the eggless pumpkin pie.
Step 1. Prepare The Crust
Add the nuts to a blender or food processor and process until coarsely ground. Then, add the remaining ingredients (apart from the Medjool dates) to the blender/processor and blend to a medium consistency.
Add in the Medjool dates and pulse until sticky. You may need to add more to get the desired stickiness, as you'll be hand shaping the crust.If the dates feel quite dry, leave them to soak in boiling water for 15-20 minutes, and that will help make them more sticky.
Grease the tin lightly with some coconut oil (or line with parchment paper), then shape the crust along the bottom and up the sides of the tin. I used a heart-shaped tin, but you could also use a round one (8-10 inches based on how thick you want the pumpkin pie to be).Allow the crust to chill in the fridge while preparing the filling mixture.I made quite a thick crust, so if you want a thin crust, I'd suggest using around 2/3 the mixture for an even, thin layer.
Step 2. Prepare The Filling
Place all the vegan pumpkin pie filling ingredients in a saucepan and heat over medium heat, whisking constantly until well combined, making sure that the agar powder is fully dissolved.If you decide to use starch, heat the filling, stirring constantly, until you feel it thickening.
Let the mixture cool down a little before pouring it over the tart base. But don't wait too long as it will thicken as it cools.
Step 3. Allow The Pie To Set
Place the no-bake pumpkin pie back in the fridge for at least 3 hours to set, and voila- your easy vegan pumpkin pie is ready to slice and serve. Enjoy a slice alone, topped with whipped coconut cream topping (plain, lightly sweetened, or spiked with alcohol), or with a scoop of ice cream!
How To Store
Make ahead: not only can you prepare the no-bake pie crust 2-3 days in advance, but I actually recommend preparing the entire pie a day in advance (to allow it to fully set overnight). The flavor will taste better on day two as well.Store: you can store the vegan pumpkin pie either wrapped tightly or in an airtight container for 4-5 days. Freeze: if you use agar-agar in the filling, then the pumpkin pie won't freeze well. However, if you decide to experiment with the starch instead, you will likely be able to freeze any leftover pie for between two to three months. Make sure to wrap it well when storing it in the freezer.
Homemade vs. canned pumpkin puree: homemade pumpkin puree tends to be slightly wetter. You may find that using canned yields a thicker coconut cream pumpkin pie.
The color of the pie: the color of the gluten-free vegan pumpkin pie will vary depending on whether you've used homemade or canned pumpkin puree. Canned is usually much darker, with a brownish tone.
Pie tin sizes: you can use an 8-, 9-, or 10-inch round tart tin for this recipe in place of the heart tin (20, 23, up to 25-26 cm). The bigger the tin, the thinner the pie.
For a crispier crust: if you aren't bothered about this recipe being a no-bake pumpkin pie, you can bake the crust for 10 minutes at 180ºC/350ºF. Allow it to cool down before pouring in the filling.
If the pumpkin puree is very watery: line a strainer/sieve with cheesecloth and pour in the pumpkin puree. Allow it to strain for 30-60 minutes (based on how wet it is).
Adjust the sweetness: I like mine fairly subtle (which is how the recipe is written).
Optional Add-Ins and Recipe Variations:There are plenty of optional addons and recipe variations that you can experiment with for this healthy vegan pumpkin pie. Some of my favorites include:
Black pepper: add a pinch of black pepper to the coconut cream pumpkin pie for extra depth of flavor and that ‘something special.’
Gingerbread spice: instead of, or alongside, the cacao powder in the no-bake crust, you could also add some gingerbread spice and optionally finely chopped crystallized ginger.
Chocolate swirl pumpkin pie: use some homemade vegan Nutella to swirl into the top of the vegan no-bake pumpkin pie before chilling it to set. If the spread is a little thick, microwave it first for 15-20 seconds until slightly softer.
Pumpkin spice latte pie: you can add instant coffee powder or espresso powder to either the no-bake crust or the filling. I recommend using 2-3 teaspoons, depending on how strong you want the coffee flavor.
Paleo pumpkin pie: the majority of the ingredients are paleo-friendly anyway. Just make sure to use a paleo sweetener and use REAL vanilla.
Keto pumpkin pie: use erythritol in place of maple syrup. As far as I'm aware, all of the remaining ingredients are keto-friendly.
Spiked coconut cream: you can decorate the coconut cream pumpkin pie with a whipped coconut cream topping. Turn it into an adult treat with the addition of a splash of alcohol (bourbon works particularly well).
Mini pumpkin pies: instead of one large tart tin, use several smaller ones (2-3 inches big) OR even a muffin/cupcake tin to create individual no-bake pumpkin pies.
Crustless vegan pumpkin pie: I've never tried to make this recipe without a crust before; however, it should work well. You could even prepare the desert within ramekins oh glasses, so then no slicing is necessary!
Alternative crust: feel free to use a pre-baked vegan pie crust or simple Graham cracker (or gingerbread biscuit) crust with butter or coconut oil.