Homemade Pumpkin Pie Recipe

dessert / 
No Bake, Sugar-Free Homemade Pumpkin Pie

You'll want to add this No Bake, Sugar-Free Homemade Pumpkin Pie to your Thanksgiving lineup. It's the perfect way to end your meal without any added sugar and tastes even better than the real deal.

Pumpkin pie holds a cherished place in many households as a Thanksgiving tradition. But when it comes to blood sugar balance, they have a less than favorable effect. That's why I wanted to create a healthy, no-bake recipe that's easy to prep ahead of time and has an extra dose fiber and healthy fats to keep you feeling satisfied afterwards.

Pumpkin Pies are often made with refined white flour and call for a significant amount of sugar to sweeten the filling. Refined carbohydrates and sugar can cause spikes in blood sugar levels and lead to cravings and overeating. Luckily, you can recreate this fan favorite dessert at home, making an even creamier, healthier homemade version that's naturally sweetened using only wholesome ingredients.

And the best part is, it is 100% dairy-free, gluten-free, and refined sugar-free, so the whole family was able to enjoy it!  If you need more inspo for keeping your Thanksgiving meals low sugar and full of flavor, check out My Guide to Fall and Thanksgiving Meals here.

  • Prep Time

    30 minutes

  • Total Time

    1 hour

  • Servings

    8

  • Freezer Friendly

    Yes

Ingredients

Crust:

  • 1 ½ cups (165g) raw pecans (or other nuts of choice)
  • 1 cup (125g) soft, pitted dates*
  • 1/2 cup (40g) dried, unsweetened coconut
  • Pinch of sea salt

Filling:

  • 1/2 cup (65g) raw cashews, soaked either in cold water overnight or in boiled hot water for 30 minutes, rinsed and well drained
  • 1 cup (220g) pumpkin puree (NOTE: If using homemade pumpkin puree, be sure that it is thick and not watery. You can remove excess water using the method described here.)
  • 1/2 cup (75g) coconut cream
  • 1/2 cup (62g) soft, pitted dates*
  • 1/2 teaspoon vanilla extract, optional
  • 1 teaspoon cinnamon
  • 1/2 teaspoon dried ground ginger
  • 1/4 teaspoons sea salt
  • 1/8 teaspoons dried ground cloves

Optional toppings:

  • Homemade whipped coconut cream, instructions below* (can substitute for regular whipped cream, unsweetened)

Directions

  1. Soak your cashews overnight or place them in boiled hot water for 30 minutes, rinse, and drain well. If dates seem hard or dry, soak them in warm water for 20 minutes, then drain.
  2. After soaking your dates, put all the ingredients for the crust in a food processor and pulse until evenly chopped. Then, process on low speed and eventually high speed for a few minutes until the mixture starts to pull away from the sides and collect towards the middle.
  3. Transfer the “dough” into a standard size, shallow 9 inch (23 cm) pie pan (not deep dish). Using your fingers, press the mixture into an even layer that covers both the bottom and the sides of the pan.
  4. Add the ingredients for the filling to the food processor (no need to wash it in between – hurray!). Pulse until roughly combined and then blend on high speed until smooth.
  5. Transfer the filling to the pan and even it out using a rubber spatula.
  6. Cover the pie and put it in the refrigerator for 4-5 hours to fully chill and set.
  7. To create your coconut whipped topping, place a can of unsweetened coconut cream in the fridge overnight. Pour the coconut cream into a bowl and whisk until you reach your desired consistency.
  8. Slice the pie and serve with whipped coconut cream, if desired.
Pumpkin Pie Infographic

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