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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
I love that it’s no bake, but my family prefers the taste/texture of regular pumpkin pie. I think if I were to make it again, I’d just make the filling. I’d put it in individual dishes and maybe serve it with coco whip and a gingersnap for garnish.
thank you for this feedback, Aimee! i hope you do try it again and enjoy even more!
Can I use sweet potato instead of pumpkin?
Yes you can. Peel, boil, mash and cool the sweet potato first.
Amazing recipe. I forgot to put the oil in the crust and it still turned out great – and tastes even better after a day or two. Will definitely be making this for holiday gatherings for years to come. Thank you!
Wow – so glad that it turned out without the oil.
Thanks for the creative vegan twist on pumpkin pie! I made this last night, and it turned out well. It definitely benefitted from being chilled overnight to get the perfect consistency in the filling and crust. The molasses I used was super dark blackstrap molasses, and I thought it overpowered the filling somewhat. Next time I would either reduce the molasses or use a lighter variety. How/where can I share photos of my executions of your recipes?
overnight definitely makes all the difference , Thanks for your great feedback! I don’t currently have the photo sharing feature on.
I know it’s a no bake pie, but could you bake it to make it more like a classic pumpkin pie?
You can use the same crust but for the for the use my regular pumpkin pie filling and bake veganricha.com/?s=pumpkin+pie
Wow! I served this pie as a GF and vegan alternative to the traditional pies I also made for Thanksgiving dinner. I should have made two pies because everyone(all carnivores except my husband and me) skeptically tried it. Loved it, and came back for seconds(ok I admit i had thirds) and asked for the recipe. We even had family stop by our house the next night that asked if there was any of the “vegan pie” left so they could have a piece. You are a genius! This goes on the Thanksgiving table next year. Thank you for working so hard to bring us delicious recipes that help change the health of our families and create memorable family meals.
haha, thats amazing, that everyone was skeptical and then got multiple helpings! yay!! So glad everyone loved it.
HI!
Can I replace the crystallized ginger? They don’t have that near me, please help!
increase the ground ginger to 1tsp and the molasses to 3Tbsp
I really wish the recipe had stated to line the pie dish with parchment paper. I read and re-read the instructions to make sure it wasn’t needed. (I was in a hurry to make this so I didnt look at the entire post, just b-lined to the formula.) Now I see in the first photo that your pie dish is lined with parchment and my pie wont release from the pan! Tools used in recipes are just as important as ingredients. The recipe is delicious, I’m just sad the presentation wont be as lovely 🙁
oh no. Usually a pie pan works fine if lightly greased. the lining definitely makes it easier as the crust moisture can vary from person to person, so less chances of sticking. Let me add some notes to the recipe. I am sorry about that.
You can put this pie into an ice cream maker which is just finishing cashew cream + vanilla+sweetner, so there will be swirls of the pumpkin filling and the crust for a pumpkin pie ice cream. will look prettier maybe :). Or just serve the pie pieces with a big dollop of fluffy whipped coconut cream to cover it.
Hello! what can I use instead of almond meal. Allergies…. and molasses can I sub in something else.
Many thanks!
Use 1 tbsp maple syrup. you can use more flour to sub the almond meal, start with a 1/2 cup more and add more as needed depending on the dough consistency.
Could Kuzu root work as the starch?
maybe