This post contains affiliate links. Please see our disclosure policy.
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.
Â
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!Â
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 Â
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
InstructionsÂ
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.
Â
Pumpkin Pie is being shared at VVP, Allergy Free Wedesdays
Hi Richa,
I haven’t made your recipe yet but im wondering why you seem to think it is a good thing that the filling is cashew free?
Thanks,
Nothing good or bad about cashews. I mention it because people have cashew allergies. Many pie recipes use cashews to thicken, so I mention that this recipe is cashew free.
Richa sweetie, We should not be eating raw bean flour or starches. These contain large protein molecules that are undigestible without proper soaking and cooking and will contribute to development of leaky gut over time. Please, do some careful research on this issue before health consequences arise.
please search for Dr Alessio Fasano on YouTube and watch his presentations. Much Love to you.
If you actually read the instructions, you will see that the besan is cooked on the stove.
Sorry maybe stupid question how to make pumpkin puree? Blending a raw pumpkin meat?
its available canned. It is cooked pumpkin. you can bake it at home. Preheat oven to 325 degrees F .Cut the pumpkin in half, Remove seeds and pulp. Cover each half with foil.
Bake foil side up, 1 hour, or until tender. Scrape pumpkin meat from shell halves and puree in a blender.
Is it molasses and maple syrup or we pick which one we want to put?
no, it needs both to make the crust. There isnt any other wet in the crust. You may add some non dairy milk and reduce either of molasses or maple just a bit.
fabulous recipe, thank you. I would like to not use both the chickpea & white flours. More cornstarch? (I am cooking for GF and bean free folks)
yes more cornstarch + potato starch.
Hi! My mom has gone full vegan on me, and I’m hosting Thanksgiving. I have accepted the challenge and am looking forward to trying new recipes. However! The bonus challenge is that she has also eliminated oils from her diet. Any thoughts on how I can replace the oil in this recipe? I haven’t done enough cooking with a lot of these ingredients to feel comfortable experimenting on my own.
Hi Mary, you can omit the oil from the filling. It has enough fat from the coconut milk to be super creamy.
For the crust, use more maple syrup or some smooth nut butter instead of oil. Also try the pie before the main event, so you know what adjustments you might need in terms of flvor and texture.
Looks amazing. Bc of nut allergy I am going to use a vegan traditional crust. I am going to need to bake it because of this. Should I still cook on stove top first? Or am I better off baking crust alone and then adding the filling as you instructed?
Hi Hillary,
Bake the crust until done, then fill it with the filling that has been cooked and thickened on stove top as the recipe says. even it out and chill. I havent tried baking the filling. it might need adjustment in thickeners so it sets during baking. it sets perfectly when cooked on the stove top and chilled.
can i use almond meal instead of chickpea flour for the filling?
almond meal will not dissolve into the filling and make it gritty. You can use other flour or use ground cashew.
Can I substitute raw honey &/or maybe a little stevia for the sugar? (We just do not use sugar).
use stevia. liquid sweetener will change the consistency.
Hi! Love your recipes!!! We have a nut allergy, can I just sub extra flour for the almond meal?
sure, use more flour or use a different plain pie crust.