Creamy No-Bake Pumpkin Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, no-bake pumpkin pie with a date-pecan-oat crust and vegan coconut whipped cream filling. The filling is silky and pumpkin-forward with warm spices. Serve as a holiday dessert or special occasion treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups pitted dates ((deglet nour or medjool))
- 2 cups raw nuts ((I used half pecans, half almonds))
- 1/4 cup rolled oats ((gluten-free as needed // or sub unsweetened coconut flakes for a different flavor))
- 1/2 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 3 1/2 Tbsp cornstarch
- 1/3 cup sugar ((raw or granulated))
- pinch sea salt
- 1 2/3 cup unsweetened milk ((any kind, though I'd recommend almond or dairy))
- 1/2 tsp vanilla extract
- 1 13.5-ounce can full-fat coconut milk chilled overnight ((I recommend Thai Kitchen brand))
- 2-5 Tbsp powdered sugar ((depending on preferred sweetness))
- 1/2 tsp pure vanilla extract
At a glance
PER SERVING · TIME 400M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 6h 30m
- Cook
- 10m
- Sodium
- 31mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 422mg
- Calcium
- 130mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 390M
- SODIUM
- 31MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.