No Bake Pumpkin Pie
‘Tis the season for pumpkin pie. But, I can honestly say that before this recipe I was never really a big pumpkin pie person. However, with the homemade, nut-based crust and the “lemon ice box” texture that comes from freezing this dessert for a couple of hours, it absolutely exceeded my expectations for how pumpkin pie could taste. And, best of all, no oven required! Easily made in a dorm room and perfect for a Friendsgiving celebration, this pie should serve you well this Thanksgiving. Who knows, you may even eat almost all of it in one sitting like I ended up doing ;).
Items and Equipment
Food processor or blender (food processor is ideal for crust especially)
Freezer
Pie tin (or similarly sized and shaped bowl)
Ingredients
Crust
1 cup raw, unsalted almonds
1 cup raw pecans
1/4 cup oats (I used instant but really any kind work)
1 tsp cinnamon
1-1 1/2 cups medjool dates
2 tbs almond butter
Filling
1 can of pumpkin purée
1/4-1/2 cup of cashews (soaked for 4 hours or so)
1/2 cup maple syrup
1/8 cup almond milk
1 tsp vanilla extract
2 tsp pumpkin pie seasoning
Directions
Soak about 1/4 cup of cashews in water for approximately 3 hours.
Put the oats, almonds, and pecans into a food processor/blender. Allow the mixture to blend until it has the consistency of a coarse flour.
Once the nuts and oats are well blended, add in the dates, cinnamon, and almond butter and blend until the mixture is smooth and holds together well.
Spread the mixture onto a pie tin until it forms a crust.
Blend all of the filling ingredients together for about 1 minute.
Once all of the cashews are properly blended into the mixture, pour the filling into the crust.
Refrigerate the pie to store and stick the pie in the freezer 2 hours before serving.
This pie is creamy, simple, and so perfect for the season. Could not think of a more fun way to celebrate Thanksgiving than experimenting with this old stand-by. I hope that everyone has a lovely and restful Thanksgiving!
