Yes! This 5 ingredient No-Bake Pumpkin Pie will wow you and your friends! Super easy, super delicious and everyone will love it. This recipe is kid, family and friend approved. You can bake your pie crust ahead of time or buy a vegan friendly pie crust. They will not know it is vegan. This pie is oil-free and dairy-free and it does not require baking. The filling is cooked on a cooktop. The perfect combination of pumpkin puree, pumpkin spice, sweetener and cashews blend together to make the perfect holiday pie.
No-Bake Pumpkin Pie
This 5 ingredient No-Bake Pumpkin Pie will wow you and your friends! Super easy, super delicious and everyone will love it. This recipe is kid, family and friend approved. You can bake your pie crust ahead of time or buy a vegan friendly pie crust. They will not know it is vegan. This pie is oil-free and dairy-free and it does not require baking. The filling is cooked on a cooktop. The perfect combination of pumpkin puree, pumpkin spice, sweetener and cashews blend together to make the perfect holiday pie.
Ingredients
- 1-1/4 cups raw cashews, soaked
- 3/4 cup maple syrup
- 1 can organic pumpkin puree (16 ounces)
- 2 tea pumpkin pie spice
- 1-1/2 tbsp arrow root or corn starch
- salt, optional
- 1 pie shell, baked and vegan
Instructions
- Bring 2-1/2 cups of water to a boil. Add 1-1/4 cups of cashews to a large bowl and pour the boiling water over to soak. Let the cashews soak for at least 30 minutes. See note.
- Drain the water from the cashews and place in a high speed blender such as a Vitamix.
- Add the pumpkin to the blender along with the maple syrup, pumpkin pie spice, and arrow root (or corn starch). Blend on high speed for 3-5 minutes until the mixture is completely creamy.
- After blending, do a taste test and add salt, if desired. Adding a small amount of salt enhances the flavors of the pie.
- Add the mixture to sauce pan and cook on medium heat until the mixture bubbles and is thickened.
- Pour into a baked pie shell, cover the top with wrap, and allow to cool.
- Store in refrigerator.
- * see note below
Notes
The cashews can be soaked overnight in lieu of soaking in boiling water.
This pie can be baked if you like a firmer pie.
- To bake, pour the mix into a par-baked vegan pie shell (toast the raw pie shell in the 400 degree oven for about 8 minutes).
- Bake pie at 400 degrees for 15 minutes. Then reduce to 350 degrees and bake for an additional 30-40 minutes - or until the edges look fluffy and a darker caramel orange tone. Use a toothpick in center to test for doneness. It is important to remember the pie will firm up significantly upon cooling and chilling in the refrigerator.
- Remove pie from the oven. Cool on counter for at least 30 minutes. Then place the pie in the refrigerator until ready to serve. Allow 2 hours to cool before cutting.
