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This amazing Pumpkin Pie you all. Just 7 Ingredients in the filling and 8 main ingredients in the crust. Make this a day before and keep refrigerated. No Baking needed.
This Pumpkin pie has a good lot of spices in the filling and even more in the gingerbread crust. Crystallized ginger, ground ginger, cinnamon and cloves and yum! The filling is Cashew Free! Be sure to top with some whipped coconut cream!
The chickpea flour makes the filling more custard like set and smooth. You can use just starches, use more pumpkin puree, use other crusts.
This No Bake Vegan Pumpkin Pie will be a perfect addition to the Thanksgiving Menu!
If you guys make any recipe from the blog, please do tag it on Instagram with #veganricha! I love to see how the recipes are working out and love the pictures!
Or Pin it!
More Holiday Desserts form the blog
This Pumpkin Mousse Layer Cake with Vanilla Sponge
Finish up that slice!
No Bake Vegan Pumpkin Pie with Gluten-free Gingerbread Crust
Ingredients
For the Gingerbread Crust:
- 3/4 cup shredded coconut
- 2 Tbsp crystallized ginger
- 1 1/2 cup oat flour , or other flour
- 3/4 cup almond meal
- 1/3 cup coconut sugar
- 1/2 tsp ground ginger
- 1.5 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 2 Tbsp oil, coconut or other neutral oil
- 1.5 Tbsp molasses
- 1/3 cup or more maple syrup
- 1 to 2 tsp almond milk , if needed
For the Pumpkin filling:
- 1 1/2 cup canned full-fat coconut milk
- 1/2 cup ground raw sugar , or brown sugar or coconut sugar
- 3 Tbsp starch like arrowroot or cornstarch, tapioca doesnt work as well. reduce starch by 1/2 tbsp for less gelatinousness.
- 2 Tbsp chickpea flour, or use unbleached white flour
- 1 1/4 cup Pumpkin puree, not pumpkin pie mix
- 1.5 to 2 tsp pumpkin spice, or use 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg
- 1 tsp oil , or vegan butter
- 1.5 tsp vanilla extract
- 1 Gingerbread Crust, Recipe above
Instructions
For the Crust:
- Pulse the coconut with crystallized ginger in a blender, to break down the ginger and the coconut flakes to smaller flakes. Pulse a few times and transfer to a bowl.
- Add the rest of the flours, coconut sugar, spices. salt and mix well. Add oil, molasses and maple syrup and mix well. it will take half a minute for the mixture to start looking wet. Get your hands in there to warm up the molasses and mix well. Add a few tsp non dairy milk if needed to make a crumbly dough. Fill the pie pan with the dough and shape into a crust by pressing with your hands inside out.
For the Filling:
- Mix coconut milk and sugar, starch , chickpea flour in a pan at medium heat. Keep whisking so the sugar and starch dissolves well. Once the sugar has dissolved, add in the pumpkin puree, spices, oil and mix well. Keep stirring with a spatula and bring to somewhat boil. The mixture will keep thickening and some large bubbles will try to escape. 5 to 6 minutes total.
- Continue to stir and cook for another minute or 2. the mixture will visibly thicken and start to leave the pan at some places. You should be able to feel the stiffness in the mixture. Taste carefully and add sugar if needed. Mix in the vanilla and take off heat.
- Let it cool for a minute then pour into the prepared crust. Even it out using a spatula. Let cool for 10 minutes, then refrigerate for a few hours to overnight.
- Top with whipped coconut cream and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pumpkin Pie is being shared at VVP, Allergy Free Wedesdays
That crust is soo good with the pumpkin filling!!
The flavor was great, but my pie didn’t set. I think I followed all the instructions. Any ideas?
what coconut milk did you use? Did you use chickpea flour or regular flour. the pie sets to a moussy gel-ish state and not necessarily ver set like after baking. You can out it in the freezer for half an hour then slice and serve. I should mention full fat coconut milk. that works best
hi! Just cking, crust is no bake too, not just filling? Would it hurt @ all to bake it a little while before pouring in filling? Just thinking about crust texture… Thanks!
the crust also is no bake. you can taste the crust mixture to decide if you like it as is or not. if not, then bake it at 325 degrees F for 10 to 15 minutes.
if you are not sure, then make the crust into truffles 🙂 and use a different baked pie crust. See my chocolate pumpkin tart or strawberry tart for baked crusts.
Great idea with the chickpea flour, Richa. I really want to eat this. 🙂
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Wow! I would never have thought to use chickpea flour in the filling. You are, as ever, a genius Richa!
Would rice milk work for the filling? I know it won’t have as much fat/creaminess. I have family members who are allergic to nuts, coconut, and soy and a really really want to find a pumpkin pie recipe we can all eat! Thanks!
Yes it will work fine with rice milk. You may want to add another 1/2 Tbsp of chickpea flour/other flour to add volume and act as thickener.
in the crust, you can use finely ground seeds instead of the almonds and coconut.
Hope you all like the pie! Let me know how it turns out
Awesome, thanks so my for replying!
Ok so, this looks positively amazing and I was really excited to give it a try but I have an insane allergy to coconut!
Do you know of any variations to the mylk, and other coconut ingredients in this?
…or would it mess with the texture and basic composition of it all?
you can use any other non dairy milk. it should work out fine. the texture should work out the same with creamy milks like almond or soy, and will be slightly less creamy with hemp or rice milk.
in the crust, just use more oat flour and almond meal instead of coconut. pulse the crystallized ginger with oat flour to break them down.
Thank you for giving options . It’s terrible when we suffer from allergies but we still want to make delicious recipes. 🙂 Thank you!!!
Why do you suggest using regular sugar for the crust? Would coconut sugar not do the job or any other healthier option of “sugar”?
I used coconut sugar in the crust. and used raw unrefined sugar in the filling. . You can use coconut sugar for both.
Perfect timing! My oven stopped working last week so this is just what I needed. Thank you!
Awesome! Let me know when you make it!