This pumpkin pie is dairy-free, egg-free, gluten-free, and sugar-free and doesn't require baking. I was motivated to make this special treat because my beloved family just LOVES pumpkin pie, but I wanted a healthier version to make for my daughter who's been asking for it nearly every day.
This recipe works, but you must freeze the pie for a full 24 hours for it to set up properly, then it can be moved to the fridge, so it's definitely a make-ahead. I taught this pie in class but had only frozen it for a few hours before we ate it and while I had hoped this was enough, the pie was more like pudding when we served it. Oops! Still yummy though...
Everything-Free Pumpkin Pie Recipe
2 Tbsp tapioca flour
¼ - ½ cup water, divided
1 can of pumpkin
1/2 cup maple syrup
2 Tbsp pumpkin spice
pinch of salt
2 tbsp coconut oil
1 cup soaked raw cashews, strained
1 tsp lemon juice
1 cup (around 15-17 small deglet, or 8-10 large medjool) pitted dates roughly chopped
2 cups walnuts
Cashew cream & cacao nibs to garnish.
Mix tapioca and 3 Tbsp water into a paste in a cold pot, then add pumpkin, maple syrup, pumpkin spice, and salt. Mix thoroughly.
Heat to simmer over med-high to a thick boil while stirring frequently to avoid burning for 5 minutes.
Add 2 tbsp coconut oil, let melt, and let the whole mixture cool.
Place your cashews, ¼ cup of water, and lemon juice in the food processor and puree until smooth & creamy. Add water in small amounts until you have a thick cream (ricotta cheese like texture).
Stir the cashew cream into the pumpkin pie mix until even color and consistency.
Make the crust: Add the dates and pecans to a food processor and pulse until uniform then press mixture with your hands into a pie dish.
Freeze for 24 hours, then move to refrigerator until ready to eat.
Serve with cashew cream & cacao nibs
*Jazz up your pie crust! You can use pecans, almonds, oats, and coconut shreds in your crust too! The dates are the binder, so feel free to experiment with the "2 cups of walnuts" by using other ingredients.