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Prep time
5 hours
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Cook time
20 minutes
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Serves
10
Author Notes
I know, I know. Pumpkin pie is as classic and traditional at Thanksgiving as the turkey. How can you change it?! Sometimes, change is good. Sometimes, you need a pie that you can devour and not feel one ounce of guilt. (Not that you should ever feel guilty eating pie in the first place, because pie is an essential food group. But simply because this pie has zero dairy and zero refined sugar.)
The pie crust, made solely of dates and nuts, is so crunchy and crumbly. I promise, you won't miss the butter. And the pumpkin filling is so luscious and rich. The filling gets thick and creamy thanks to the power of cashews. Cashews are soaked in water for several hours, drained and then blended to make the pie filling extra thick and creamy.
The "no-bake" part of this pie is the best, in my opinion. Thanksgiving morning and afternoon can be hectic! So here is one less thing you have to squeeze into your oven. In fact, this pumpkin pie requires no oven or stove. Just some time, a lot of love and a food processor. —Carissa Erzen
Ingredients
- Pie Crust
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1 cup
pitted dates
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1 cup
raw cashews
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1 cup
raw pecans
- Pie Filing
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1 cup
raw cashews, soaked in water for at least 3 hours
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1 cup
canned pumpkin
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1 cup
pitted dates
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2 teaspoons
pumpkin pie spice
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1 pinch
fine sea salt
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1⅔ cups
non-dairy milk of your choice (I used oat milk)
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½ teaspoons
vanilla extract
Directions
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Soak 1 cup of the cashews for the pie filling in water on the counter for at least 3 hours.
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To make the pie crust, first blend the pitted dates in a food processor until they become a thick and sticky clump.
Add the cashews and pecans. Pulse until the nuts are ground into about 1 mm pieces and the mixture holds its shape when you squeeze it in your hand.
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Pour out the crust mixture into an 8-inch or 9-inch greased cake or tart tin. A tin with a removeable bottom will help extract your pie when it's ready to be served.
Press the crust mixture into the cake or tart tin, using your fingers and the palm of your hand. Have the crust come up the sides about an inch and a half. Be sure to press all around so the crust is evenly distributed and there are no holes. Set the crust aside.
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To make the pie filling, first drain the soaked cashews and blend it in a food processor until it looks creamy, like thick ricotta or blended tofu. Set the blended cashews aside in a bowl.
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To the (now empty) food processor, add the dates and blend until they become a thick and sticky clump, just like for the crust.
Add the blended cashews, pumpkin, pumpkin pie spice, salt, milk and vanilla extract. Blend until everything is smooth and creamy. It might have a few small chunks here and there, which is totally okay.
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Pour the pumpkin pie filling into the crust in the cake or tart tin. Use a rubber spatula or the back of a spoon to smooth the top of the filling.
Refrigerate the pie for at least 2 hours, for everything to firm up.
Enjoy!
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