Recipe: No-Bake Pumpkin Pie

No-Bake Pumpkin Pie

Makes One (9-inch) Pie

This might be the only pumpkin pie recipe you’ll ever need. Spiced just right with cinnamon, ginger, and cloves, it hits all the right flavor notes and at the same time feels light and nourishing. Dates, dried cranberries, and walnuts create a wonderful, flavorful crust. A little maple syrup provides gentle sweetness for the filling without processed sugar. And cornstarch thickens the filling on the stovetop in minutes so there’s no baking–leaving room in the oven for other holiday dishes! Not only perfect for your gluten-free and vegan guests, but anyone who loves the holiday flavors of a wholesome pumpkin pie!

Ingredients

Crust

1 ½ cups walnuts

1 cup pitted dates

¼ cup dried cranberries

2 tablespoons old-fashioned oats

Pinch of salt

Filling

1 (15-ounce) can of pumpkin purée

1 (13.5-ounce) can of regular or reduced-fat/light coconut milk

⅓ cup maple syrup

1 tablespoon molasses, optional

¼ cup cornstarch

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice or (1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves)

½ teaspoon salt

Directions

1. To make the crust, put all of the ingredients in the bowl of a food processor. Use long pulses to chop, pausing to scrape down the sides as necessary, until everything is finely chopped and holds together when pinched.

2. Transfer to a pie plate. Gently spread the crust evenly across the bottom and up the sides of the plate. Use the bottom of a measuring cup or glass to firmly press the crust together.

3. To make the filling, put all the ingredients in a medium pot and whisk until blended. Cook over medium heat while whisking occasionally for about 5 minutes or until the mixture starts to bubble. Continue cooking for another minute or two, until the filling starts to thicken.

4. Pour the filling into the crust leaving about ¼-inch border of crust. Smooth over. Pour any remaining filling into a ramekin.

5. Refrigerate the pie and any leftover filling for several hours or overnight. The extra filling can be enjoyed as a crustless pie.

6. Slice and enjoy! Serve with vegan whipped topping, like CocoWhip, if you like!