No Bake Paleo Pumpkin Pie | Gluten Free & Dairy Free
I started working on this pumpkin pie recipe over the summer, because I wanted some time to perfect it before pumpkin season started. I changed a few things here and there, and the results are amazing — even for this girl who doesn’t love pumpkin pie!
So, if a non-pumpkin pie loving girl loves it, then chances are you will LOVE it, too! Plus — no bake? I know, I know… it’s a dream come true! The crust is fabulous, crunchy and tastes amazing with the pumpkin pie. Normally, I just like to eat the crust off of Jeff’s pumpkin pie (he hates when I do that, but also lets me), but I really dig this combo of crust and pie!
This pie is paleo, dairy free, gluten free and egg free! It’s also made without cane sugar or refined sugars, and you can adjust the level of sweetness to your taste buds!
You could use Simple Mills Crunchy Cinnamon Cookies in place of Pecan Cookies
You could try to use a different brand of cookies, just compare the amount with the amount that is in 2 Simple Mills boxes of cookies.
You can use Maple sugar (not syrup) in place of Coconut sugar.
You can use any kind of dairy free milk in place of almond milk. I have tried it with coconut milk and cashew milk as well.
We use THIS gelatin. You could use another brand, just use 1 1/2 TB.
You don’t have to use the coconut whipped topping. But it is fun & tasty!
PREP: 20 minutes
5 TB unrefined coconut oil, room temp
1 tsp vanilla
2 - 15oz cans pumpkin (not pumpkin pie filling)
1 TB pumpkin pie spice
1/3 cup + 2TB coconut sugar (or maple sugar)
1 1/2 scoops Vital Proteins gelatin
1/4 cup warm almond milk (or dairy free milk)
1 - 15oz can Coconut Cream
Place can of full fat coconut cream in the fridge overnight or in the freezer for at least 1 hour before starting.
Place cookies in food processor, blender, or you could put them in a ziplock bag and crush or pound them until they evenly crumbled into a thick flour.
Pour crumbs into a mixing bowl and add coconut oil and vanilla. Mix well until it’s all combined and crumbly.
Press down crumbs in a 8 inch or 9 inch tart pan or cake pan with a removable bottom — very important!
Place in fridge for 25 minutes.
While crust is in the fridge, prepare the filling.
In a mixing bowl, add pumpkin, pumpkin pie spice and coconut sugar and stir. In a small separate bowl mix warm almond milk and gelatin and stir briefly. Pour immediately into the pumpkin mixture and stir.
Pour pumpkin filling on top of the crust evenly and place back in the fridge for 35-45 minutes until firm.
Remove coconut cream from fridge (or freezer) and open. Scoop out the thick white cream and place in bowl. Be careful not to add any of the coconut water as it will thin out your whipped topping. Using a hand mixer, mix the coconut cream so it’s soft and whipped. You can either spread it on top of the pie or use a piping bag to create decorative whipped coconut cream swirls on each piece of pie.
You can freeze it, too! Just don’t add the coconut cream on top until you’re ready to serve. Allow to defrost in the fridge a few hours (at least 4, maybe more) before serving.