no-bake gluten-free vegan raw pumpkin pie decorated with dried flowers and walnuts

Healthy & Homemade No-Bake Pumpkin Pie with a Gingersnap Crust

In comes fall and with it comes all things pumpkin. This recipe for healthy no-bake pumpkin pie is vegan, gluten-free, full of anti-inflammatory spices and healthy fats, and incredibly oh-so-delicious. Pull out your high-speed blender, grab your favorite pumpkin pie spices, and get ready to enjoy a classic fall and holiday dessert that won’t leave you in the dumps of a sugar crash.

SEARCH THIS POST:
‘Tis the Season for All Things Pumpkin
A Healthier Kind of Pumpkin Pie
The Health Benefits of Pumpkin
The Health Benefits of Ginger
How to Make a Healthy No-Bake Pumpkin Pie
Hot Tips & FAQs
Recipe for Homemade No-Bake Pumpkin Pie

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no-bake gluten-free vegan raw pumpkin pie decorated with dried flowers and walnuts

‘Tis the Season for All Things Pumpkin

Dipping into the slower, quieter, and colder months of the year is always met with a lot of celebration and holiday preparation. And when we celebrate, we often like to treat ourselves to all the sugary treats.

And don’t get me wrong, sugar is delicious and totally worthy of celebration, but we, especially us here in the United States, eat too darn much of it. It’s in everything, in one form or another, from salad dressings and potato chips to “100% fruit” juices and popsicles, and even things you’d never think of even needing sugar like a hearty bean chili or meatloaf!

While I could very easily spin my wheels on the unfortunate state of our sugar-coated food system, it’s time for pie.


A Healthier Kind of Pumpkin Pie

Pumpkin pie is one of my most favorite seasonal desserts. Old-fashioned pumpkin pie, however, typically contains eggs, heavy cream and/or condensed milk, and a whole lot of cane sugar.

And that doesn’t even get into the crust. Storebought pie crusts often times contain not only highly processed and unhealthy fats like soybean oil but also chemical dough conditioners… whatever those are.

This pumpkin pie is quite a twist on the traditional pumpkin pie. This recipe redefines pumpkin pie in a way that still hits that creamy, custardy, pumpkin-spiced craving, but leaves out all the ingredients that may be harmful to your health.

Instead, this recipe for a healthy pumpkin pie is sweetened mostly with maple syrup with just a touch of organic blackstrap molasses for deeper flavor. Healthy fats from almonds and cashews give it a creaminess that all pumpkin pies should have.

Plus, you get all the therapeutic benefits of some of the world’s most beloved spices.


The Health Benefits of Pumpkin, Fall’s Most Favorite Fruit

Pumpkin is an incredibly healthy fruit! While often sweetened and turned into all manners of seasonal desserts, pumpkin on its own is packed full of vitamins, minerals, and so many beneficial phytochemicals.

It’s particularly rich in beta carotene, a phytochemical that not only gives pumpkin its brilliant orange color but is also the phytochemical from which your body can synthesize vitamin A.

Also one of the greatest sources of lutein and zeaxanthin, pumpkin can help support eye health and protect eyesight.

Plus, it’s high in many anti-inflammatory antioxidants that can help to support immune health and its high fiber content is great for healthy digestion and heart health.

Pumpkin is practically superfood material, if you ask me.


The Health Benefits of Ginger

As if this recipe wasn’t already enough of a twist on tradition, instead of a traditional pie crust or even a graham cracker crust, this no-bake pumpkin pie is made with a no-bake gingersnap crust.

I don’t know of any pumpkin pie spice mixes that don’t already include ginger. In fact, no pumpkin pie spice would be the same without ginger! However, this recipe for a healthier pumpkin pie amps up the ginger in using chunks of crystallized ginger to make a crust reminiscent of gingersnaps.

As an incredibly common spice that you probably always have in your spice cabinet, the incredible health benefits of ginger are often forgotten.

As a medicine, ginger is considered to have the following herbal actions or therapeutic properties:

  • Antioxidant
  • Expectorant (supports productive coughs when there’s excessive mucous)
  • Carminative (supports healthy digestion)
  • Antimicrobial
  • Anti-inflammatory
  • Circulatory stimulant
  • Anti-nausea

For me, it’s all about the digestive benefits.

And what is more needed during the fall and winter seasons when we’re typically eating heavier, starchier, and sugarier foods?

In including more herbs and spices in our diet that help to support our digestion, we’ll likely experience fewer symptoms of poor digestion like gas, bloating, constipation, indigestion, and painful stomach cramping.

And when our digestion is optimal, we better absorb the nutrients from the foods we’re enjoying leading to greater immunity and resistance to inflammation, illness, and disease.

It’s a big job for our herbs and spices, but they got our backs!

organic herbs and spices from mountain rose herbs

How to Make a Healthy No-Bake Pumpkin Pie

This simple and healthy seasonal recipe comes straight from our very own Holiday Pies from the (Un)Bakery ebook, where you’ll find not only this recipe but 9 other vegan and gluten-free re-creations of classic holiday pies.

While this pie comes together in less than 30 minutes of your hands-on time, it then requires some patience. You need at least 4-6 hours of setting time, making this a great recipe to make the day before (or even a few days before).

Here’s a quick rundown of what you’ll need and how to make this recipe. If you’re ready to jump right into the full, detailed recipe, skip down to the recipe card at the bottom of this post.

Equipment You’ll Need

  • 8-9″ Round Springform Pan (sometimes also called a cheesecake pan)
  • Parchment Paper (unbleached is always the best option)
  • Measuring Cups & Spoons
  • Mixing Bowl
  • Food Processor
  • High-Speed Blender (Highly recommended, but not entirely necessary. VitaMix is my preferred blender.)
  • Rubber Spatula

Ingredients

  • Raw Almonds
  • Raw Cashews
  • Pumpkin Puree (You can make this with fresh pumpkin or purchase canned. However, if using canned, look for pure pumpkin puree and not canned pumpkin pie filling.)
  • Candied Ginger Chunks (I always opt for the un-crystallized candied ginger as a lower sugar option, but it can be harder to find. Trader Joe’s generally carries both option.)
  • Unsweetened Shredded Coconut
  • Coconut Oil
  • Maple Syrup
  • Blackstrap Molasses, organic if accessible
  • Pumpkin Pie Spice (Making your own is so easy and uses spices you probably already have. Try this recipe for pumpkin pie spice.)
  • Ground Ginger Root (For the most beautiful, flavorful, and ethically grown and harvested ginger, try Diaspora Co.’s Makhir Ginger.)
  • Ground Turmeric (And again, for ground turmeric that will blow your mind, try Diaspora Co.’s Pragati Turmeric.)
  • Vanilla Extract
  • Fine-Grain Sea Salt

Method Overview

  1. Soak the cashews for 6-8 hours or overnight. Doing so not only makes them more digestible and easier on our stomachs, it also helps soften them, making them easier to puree and get a super creamy texture. **This step is especially important if you are not using a high-speed blender.**
  1. Prepare your pan. Prepare an 8-9″ round springform pan by lining the bottom with parchment paper.
  1. Make the gingersnap crust. In a food processor, pulse all crust ingredients together until the mixture is uniformly combined.
  1. Form the crust in your prepared pan. Reserve ~3-4 tablespoons of the crust mixture for the topping and spoon the rest into the bottom of your prepared pan.
  1. Make the pumpkin pie filling. To a high speed blender, add all ingredients and puree on high speed until smooth and creamy.
  1. Allow pie to set. Place pie in freezer to set for at least 4-6 hours or overnight. Pull from freezer 20-30 minutes before serving.
  1. Slice, serve, & enjoy! Leftovers are best stored in an airtight container in the freezer for up to 3 months.

Hot Tips & FAQs

Tips for slicing this no-bake pumpkin pie

The best time to slice this no-bake pie is when it’s pretty fresh out of the freezer. After removing the pie from the freezer, allow the pie to thaw just the tiniest bit (10-15 minutes) before slicing. After 10-15 minutes of thawing, run a thin knife around the edge of the springform to loosen and then remove the outer ring of the pan.

Transfer the pie to a cutting board, then use a sharp knife to slice into the desired number of slices. This 8-9″ pie can typically serve 14-16 people.

For the cleanest slices, use a hot towel to carefully wipe down the knife in between slices.

As the pie comes to room temperature, it will soften quite a bit and become incredibly difficult to slice neatly. If it softens too much before you get a chance to slice it, I recommend popping it back in the freezer until it has hardened enough to slice easily.

The pie lover in me sees the pie lover in you.

This ebook of holiday pie recipes is for all the pie lovers looking for something a little healthier to share with their loved ones during the holiday season.

Check out Holiday Pies from the (Un)Bakery: 10 No-Bake, Vegan, & Gluten-Free Holiday Pies Inspired by the Classics

Holiday Pies from the (Un)Bakery

What’s the best way to store this pumpkin pie?

Have leftovers? This no-bake pumpkin pie is best stored in the freezer. I recommend slicing leftovers into individual servings and then storing them in an airtight container in the freezer for up to 3 months.

When you’re ready to enjoy a slice, just remove it from the freezer, allow it to thaw for 15-20 minutes, and then enjoy!

Is pumpkin pie healthy?

It depends! Pumpkin on its own is a very healthy food! But then when we turn it into a pie, it can go from healthy to not-so-healthful real quick! This recipe for no-bake pumpkin pie was created especially as a much healthier version of a classic holiday dessert.

Traditional pumpkin pies are often full of ingredients like lots of highly processed sugar, condensed milk, and even unhealthy fats like soybean oil. Try the recipe here for a unique twist on tradition that doesn’t skim on flavor and deliciousness.

With that said, indulge and enjoy yourself as you please. Just do so mindfully.

Can this pumpkin pie be frozen?

Yes, most pumpkin pies can be frozen quite well. In fact, this recipe for healthy no-bake pumpkin pie is best stored in the freezer. I recommend slicing into individual slices and then storing the slices in an airtight container in the freezer for up to 3 months.

What is pumpkin pie spice made of?

There are many versions of pumpkin pie spice. However, at the very least, most of them contain cinnamon, ginger, nutmeg, clove, and sometimes allspice. You probably already have most, if not all of these spices in your kitchen, don’t you?

That’s why it’s generally so much easier (and cheaper!) to make your own. My favorite recipe for pumpkin pie spice is a little more dynamic than the typical blend, and even includes an ultra-special herbal ingredient for added health benefit. However, as long as you have cinnamon, ginger, nutmeg, and clove, you can make a killer pumpkin pie spice mix at home.

Is canned pumpkin the same as pumpkin pie filling?

No, definitely not. Canned pumpkin is generally just pure pumpkin puree. On the other hand, pumpkin pie filling is a mix of pumpkin puree that comes with the pumpkin pie spices and sweetener already mixed in.

While they offer a time-saving option, many canned pumpkin pie fillings contain unnecessary ingredients that may include highly processed and/or artificial sweeteners, chemical preservatives, coloring, and even artificial flavors. Always be sure to read the labels.

Also, whether you use pumpkin pie filling or pumpkin puree depends on the recipe you’re using. Accidentally using a pumpkin pie filling for a recipe that calls for pumpkin puree can significantly alter the taste and overall results.

This recipe for no-bake pumpkin pie uses pure pumpkin puree which you can either purchase canned or roast a pie pumpkin and make yourself! Choose organic if accessible.


For more plant magic & herbal wellness in your life, be sure to follow along on ➡️ Instagram, Facebook, Pinterest, or Twitter, & snag my herbal 📚 eBooks Nourishing Herbal Gifts & Holiday Pies from the (Un)Bakery. 🌿 And please don’t forget to tag me in your snaps 📸 @_botanyculture_. I love to see all the plant magic you make happen!


Try these other seasonal favorites

Elderberry & Thyme Sweet Corn Muffins
Elderberry Syrup Hot Toddy
Dandelion Root Coffee Cake
Super Medicinal Veggie Broth with Calendula
Gluten-Free & Vegan Gingerbread Donuts


No-Bake Gingersnap Pumpkin Pie (vegan & gluten-free)

Course: DessertCuisine: American, Holiday, SeasonalDifficulty: Easy
Servings

14

servings
Prep time

30

minutes
Setting Time

4-6

hours

Whip up this simple no-bake, vegan, and gluten-free pumpkin pie this season! The crystallized ginger and blackstrap molasses in the crust give this pie a certain twinkle you won’t find in just any pumpkin pie. It’s a seasonal favorite delivers big on the pumpkin spice and everything nice.

Ingredients

  • Gingersnap Crust
  • 2 cups almonds, raw

  • 1/4 cup (heaping) candied ginger chunks (I always opt for the un-crystallized chunks if they’re available.)

  • 2 tablespoons unsweetened shredded coconut

  • 1 tablespoon coconut oil, melted, room temp

  • 1 tablespoon maple syrup

  • 1 teaspoon blackstrap molasses

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon fine-grain sea salt

  • Pumpkin Pie Filling
  • 2 cups cashews, raw, soaked for 6-8 hours or overnight & drained

  • 1 cup pumpkin puree (not pumpkin pie filling)

  • 1/2 cup water, room temp

  • 1/2 cup maple syrup

  • 1/2 cup coconut oil, melted, room temp

  • 4 teaspoons pumpkin pie spice

  • 1 teaspoon vanilla extract

  • 1″ chunk (or equivalent) of either candied or fresh ginger root (or 1/4 teaspoon ground ginger)

  • 1/2 teaspoon ground turmeric

  • 1/8 teaspoon fine-grain sea salt

  • Topping
  • ~1/3 cup of the crust mixture

Directions

  • If you haven’t already, soak the cashews 6-8 hours or overnight before proceeding with the recipe. *See Notes for more info.
  • Prepare your pan. Prepare an 8-9″ round springform pan by lining the bottom with parchment paper.
  • Make the gingersnap crust. To a food processor, add the almonds, minced crystallized ginger, and shredded coconut. Pulse together until they resemble a coarse meal.

    Then, add the coconut oil, maple syrup, molasses, ginger, and sea salt.

    Continue to pulse together until the mixture is uniformly combined. It should hold together when pressed between your fingers. If it doesn’t, add in an extra one teaspoon of coconut oil at a time until it holds together.
  • Form the crust in your prepared pan. Reserve ~3-4 tablespoons of the crust mixture for the topping and spoon the rest into the bottom of your prepared pan.

    Use your clean fingers, the back of a spoon, or a flat-bottomed glass to press it evenly and very firmly into the bottom of the pan. Set aside while you make the filling.
  • Make the pumpkin pie filling. To a high-speed blender, add all ingredients and puree on high speed until smooth and creamy. Once smooth and creamy, pour filling over crust.

    Use a rubber spatula to spread the filling evenly. Gently tap the pan on the countertop to release any air bubbles, then sprinkle reserved gingersnap crust mixture around the perimeter of the pie.
  • Allow pie to set. Place pie in the freezer to set for at least 4-6 hours or overnight. Pull from freezer 30 minutes before serving.
  • Slice, serve, & enjoy! After the pie has thawed for about 10-15 minutes. Slide a thin, sharp knife around the edge to loosen the outer ring of the springform pan. Then carefully remove it.

    Transfer the pie to a cutting board and use a sharp knife to slice the pie into the desired number of slices. You can run your knife under hot water for a few seconds and then dry it off with a clean towel before slicing. The heat will help the knife slice through more easily.

    DO NOT wait until the pie has thawed completely to slice. As the pie comes to room temperature, it becomes very difficult to slice neatly.

    Also, it’s best not to leave this pie sitting out at room temperature. It’s best served cold and gets very messy as it warms.

    Leftovers are best stored in an airtight container in the freezer for up to 3 months.

Notes

  • SOAKING CASHEWS: It’s best to soak the cashews for 6-8 hours or overnight. Doing so not only makes them more digestible and easier on our stomachs, but it also helps soften them, making them easier to puree and get a super creamy texture. **This step is especially important if you are not using a high-speed blender.** If you are not using a high-speed blender, I recommend after soaking them overnight, soak them in hot water for about 10 minutes before blending. This will help soften them even more and help with the texture. However, if you end up with a little texture in your pie, that’s totally okay! It will still be delicious either way.

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recipe for healthy no-bake pumpkin pie (vegan & gluten-free)

DISCLAIMER: The information given in this article is intended for educational purposes only. Always consult with your healthcare practitioner before consuming certain herbs & medicinal foods, especially if pregnant, nursing, or taking any prescription medications.

Find Organic Herbs & Spices at Mountain Rose Herbs

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