Fluffy vegan no bake pumpkin pie made with a raw date and nut base and coconut cool whip! A delicious delicate dessert served either partially frozen or soft and fluffy!
It is dairy-free and gluten-free, and it sits right next to my baked gluten-free pumpkin pie and healthy Thanksgiving desserts on the Thanksgiving dessert table.
Quick Look
- 🕒 Prep Time: about 15 minutes
- ❄️ Chill Time: freeze, then 1 to 4 hours in the fridge before serving
- ⏳ Total Time: about 4 hours 15 minutes, per the recipe card
- 🍽️ Servings: 8
- ⚡ Calories: 261kcal per slice without the fruit, per the recipe card
- 🥣 Ingredients: Medjool dates, almonds, pecans, vanilla, coconut flour, maple syrup, coconut oil, dairy-free coconut whipped topping, pumpkin puree, cinnamon, ginger, nutmeg, fresh fruit and dairy-free chocolate morsels
- 🌶️ Flavor Profile: Light, fluffy pumpkin spice on a sweet date and nut crust
- ✋ Difficulty: Easy, no oven
Quick Answer
Pulse 1 cup pitted Medjool dates, ¾ cup almonds and ¼ cup pecans into fine crumbs, then add ¼ teaspoon vanilla, 1 tablespoon maple syrup, 2 tablespoons melted coconut oil and 2 tablespoons coconut flour, and press into a 7 to 9 inch springform pan. Blend 1 tub of dairy-free coconut whipped topping with a 15 ounce can of pumpkin puree, 2 tablespoons maple syrup, 1 teaspoon vanilla, 1 teaspoon cinnamon, ½ teaspoon ginger and 1 teaspoon nutmeg, spread it over the crust and freeze. Move it to the fridge 1 to 4 hours before serving and top with fruit and melted chocolate.
Jump to:
- Quick Look
- Quick Answer
- Why This Pie Is Light and Fluffy
- Why You'll Love This No Bake Pumpkin Pie
- Ingredients
- My First Pie Was a Total Flop
- How to Make No Bake Pumpkin Pie
- Tips for the Best No Bake Pie
- More Thanksgiving Desserts
- No Bake Pumpkin Pie FAQs
- More Healthy Holiday Pies and Desserts
- No Bake Pumpkin Pie (Raw, Dairy-Free)
By now most of you are probably off traveling for the Thanksgiving holiday. Or, if you aren't traveling hopefully you are enjoying the coziness of your own home, like us. No school for the kiddos this week so it feels like vacation has started... sort of. Actually, it feels kinda weird not going anywhere during the holidays this year. This year everyone in the family is off doing something different so the hubby and I are hosting!
With all the FEASTING about to happen, I do appreciate simple recipes that take little effort. Especially after being sick for about a month and then waking up this morning to little C with a runny nose. No bake EVERYTHING is just what the doctor ordered!
Why This Pie Is Light and Fluffy
Click to see why it works
- Coconut whipped topping. It whips into the pumpkin for a creamy, airy filling.
- Not light coconut milk. My first try with light coconut milk had an "icy" consistency instead of creamy.
- A pressed date and nut crust holds together without baking.
- Thaw time sets the texture. About 4 hours in the fridge is light and fluffy, 1 to 2 hours is slightly frozen.
Why You'll Love This No Bake Pumpkin Pie
- No oven needed, so the oven stays free for the turkey.
- About 15 minutes of hands-on time.
- Vegan, dairy-free and gluten-free.
- Make ahead. It waits in the freezer until Thanksgiving.
- Two textures, partially frozen or soft and fluffy.
Ingredients
Crust
- Pitted Medjool dates.
- Almonds and pecans.
- Vanilla, coconut flour, maple syrup and melted coconut oil.
Filling and Toppings
- Dairy-free coconut whipped topping - one tub (I used So Delicious Dairy Free CocoWhip).
- Pumpkin puree - one 15 ounce can.
- Maple syrup and vanilla.
- Cinnamon, ginger and nutmeg.
- Fresh fruit, dairy-free chocolate morsels and coconut oil for decorating.
See recipe card for quantities.
My First Pie Was a Total Flop
I thought about throwing together a vegan pumpkin pie (dairy free for the stuffy noses going around) but instead I am making it even easier with no baking at all! My first round of this no bake pumpkin pie turned out to be a TOTAL FLOP!
I tried to make it with light coconut milk and it was delicious but had an "icy" consistency instead of creamy. So I headed BACK TO THE STORE (uggh!) for full fat coconut milk cream and I happened to walk by coconut milk cool whip! Yes!!!! I love cool whip pies and how about a cool whip pumpkin pie! Although I am sure it has been done before, but here is my version with a fresh date and nut base from these vegan cheesecakes.
How to Make No Bake Pumpkin Pie
1Make the crust. In a food processor add the dates, almonds and pecans. Pulse on high until it is combined into fine crumbs. Add the vanilla, maple syrup and coconut oil. Add the coconut flour and pulse on high to combine.
2Press. Press tightly into the bottom of a 7-9 inch springform pan.
3Make the filling. In a mixer add the coconut whipped topping, pumpkin puree, maple syrup, vanilla, cinnamon, ginger and nutmeg. Blend together until combined. Pour the mixture into the springform pan, smooth the top until it is evenly distributed, and freeze. It literally took me about 15 minutes to put together. But be careful, the pumpkin pie filling is addicting, you will want to lick the whole bowl before it gets to the pie!
4Decorate and thaw. Remove from the freezer about 1-4 hours before ready to serve and remove the pie from the springform ring, leaving it on the base. Right when it is removed from the freezer add the fruit. Heat 1 teaspoon of coconut oil with ¼ cup chocolate morsels in the microwave for about 1 minute and mix to fully melt. Pour around the edges of the pie. Set the pie in the refrigerator until ready to serve: 4 hours for light and fluffy and about 1-2 hours for slightly frozen texture.
As always, be sure to check out the full recipe details in the recipe card below.
Tips for the Best No Bake Pie
- Skip light coconut milk. It turns icy instead of creamy.
- Pie dish or springform. This pie can be made in a pie dish or a springform pan. Just double the base date and nut recipe so there is enough crust to press around the sides of the pie dish.
- Springform for display. I made mine in a springform pan so I could freeze it, remove it from the pan and display it pretty 🙂
- Pick your texture. You can totally eat it partially frozen or fully thawed for a more pudding consistency.
- Nutrition note. The nutritional information does not include the fruit.
- Want a classic crust? Use my gluten-free pie crust, and top slices with sugar-free whipped cream.
- More pumpkin. Use the extra puree for pumpkin cookies, and plan the rest of the meal with these healthy Thanksgiving side dishes.
More Thanksgiving Desserts
Try my Pumpkin Pie Truffles, Gingerbread Pumpkin Trifle, Vegan Chocolate Chia Pudding Pie or Gluten-Free Apple Crisp.
Dessert is covered and waiting in the freezer for Thanksgiving! Thank goodness my husband is on duty for the turkey because I very much dislike touching raw meat. Ya know what I mean? Ok, maybe it is also a good excuse to get my hubby working in the kitchen with me 🙂 For more ideas see my gluten-free pumpkin recipes.
No Bake Pumpkin Pie FAQs
Yes. This pie has a pressed date and nut crust and a whipped pumpkin filling that sets in the freezer.
Move it to the fridge 1 to 4 hours before serving: about 4 hours for light and fluffy, 1 to 2 hours for slightly frozen.
Yes. Double the date and nut crust so there is enough to press up the sides of the pie dish.
Yes. It uses a dairy-free coconut whipped topping, dairy-free chocolate and no eggs.
My first try with light coconut milk tasted good but turned icy instead of creamy, so I use the coconut whipped topping.
Yes. It waits in the freezer until you are ready, then add the fruit and chocolate when it comes out.
No Bake Pumpkin Pie (Raw, Dairy-Free)
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Ingredients
Crust
- 1 cup pitted Medjool dates
- ¾ cup almonds
- ¼ cup pecans
- ¼ teaspoon vanilla
- 2 Tablespoons coconut flour
- 1 Tablespoon maple syrup
- 2 Tablespoons coconut oil melted
Pie Filling
- 1 Tub So Delicious Dairy Free CocoWhip!™
- 15 ounce can pumpkin puree
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- 1 teaspoon nutmeg
Toppings
- fresh fruit
- ¼ cup dairy-free chocolate morsels
- 1 teaspoon coconut oil
Instructions
No-Bake Pie Crust
- In a food processor add the dates, almonds and pecans. Pulse on high until it is combined into fine crumbs. Add the base ingredients: vanilla, maple syrup and coconut oil. Add the coconut flour and pulse on high to combine.
- Press tightly into the bottom of a 7-9 inch springform pan.
Pumpkin Pie Filling
- In a mixer add the So Delicious Dairy Free CocoWhip!™, pumpkin puree, maple syrup, vanilla, cinnamon, ginger and nutmeg. Blend together until combined. Pour mixture into the springform pan and smooth the top until it is evenly distributed. Freeze.
- Remove from the freezer about 1-4 hours before ready to serve and remove the pie from the spring, leaving it on the base. Right when it is removed from the freezer add the fruit. Heat 1 teaspoon of coconut oil with ¼ cup chocolate morsels in the microwave for about 1 minute. Mix to fully melt the morsels. Pour around the edges of the pie. Set the pie in the refrigorator until ready to serve. 4 hours for light and fluffy and about 1-2 hours for slightly frozen texture.
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