No-Bake Dairy-Free Pumpkin Pie By Mary Allyson McGinnis
Around the holidays, you need all the oven space you can get. This make-ahead, no-bake dairy-free pumpkin pie is the perfect no-fuss dessert for holiday gatherings. Not only is it velvety and decadent, it also contains more protein than traditional pumpkin pie and is free of dairy, gluten, and refined sugar. Your guests won’t be able to tell the difference, but you can rest easy knowing that you’ll feel great after a slice—instead of feeling bloated or sluggish. Bonus: you can throw it together in under 20 minutes. Just blend up the ingredients and let it chill. Don’t forget the non-dairy whip!
Ingredients
Crust:
10 dates
2 cups pecans
2 tablespoons almond butter
3 tablespoons coconut flour
1 tsp cinnamon
1 tsp pumpkin pie spice
Filling:
1 block silken tofu (from the self-stable box)
2/3 cup sunbutter
2/3 cup pumpkin purée
1/4 cup + 2 tbs maple syrup
2-3 tsp pumpkin pie spice
1-2 tsp cinnamon
Sprinkle of pink salt
1 1/2 teaspoons vanilla
1/2 teaspoon cornstarch
Instructions
1. Make the crust. Place all crust ingredients into a food processor and blend until sticky. Take this “dough” and form into a pie or springform pan. Place in the freezer.
2. Make the filling. Place all filling ingredients into a food processor or high-speed blender and blend until smooth. Taste and adjust for sweetness or additional spices.
3. Remove the crust from the freezer, pour the filling into the crust, and place the pie back in the freezer for 2-4 hours or in the refrigerator for at least 8 hours to set. Enjoy!
Recipe reposted with permission of Mary Allyson McGinnis of Plant Based Mary A. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!
