No-Bake Pumpkin Pie (gluten free, grain free, dairy free, egg free, soy free, vegan)
Prep time
Total time
Easy to make and make-ahead - this no-bake pumpkin pie is pure pumpkin bliss. Perfect for any special occasion or the holidays, that everyone can enjoy!
Recipe type: Dessert
Serves: serves 6-8
  • For the crust:
  • 8 large ginger cookies (link is above, in the post)
  • ½ cup coconut oil
  • For the filling:
  • 3 (15 oz) pumpkin puree (not pumpkin pie filling)
  • heaping 1 cup pitted dates (about 28 average sized dates)
  • scant ½ cup coconut oil
  • 1 can (11.25 oz) evaporated coconut milk
  • 1 tablespoon pumpkin pie spice
  • ½ tablespoon GF pure vanilla paste (or extract)
  • ½ teaspoon finely ground black pepper
  • Store bought non-dairy whipped topping (we like So Delicious CocoWhip)
  1. For the crust:
  2. Place ginger cookies into the food processor and pulse a few times to break them up. Add coconut oil then turn on and crush to a fine crumb. Reserve 3 tablespoons of the crumb mixture for garnish. Transfer remaining crumbs to your 9-inch pie plate. Spread out evenly, using a dry measure cup, while simultaneously compacting it. It should surround the perimeter of the dish, up to the edge. When done, refrigerate 30 minutes, or up to a day, until ready to use.
  3. For the filling:
  4. Add all the ingredients into a large (11-cup) food processor or split ingredients to make two batches in a small food processor, mix until smooth. Pour into the chilled ginger cookie crust, evenly spread out filling within the perimeter of the crust, then place the pie back into the refrigerator to chill at least 4 hours, ideally overnight, to set.
  5. When chilled, add dollops of non-dairy whipped topping and garnish with remaining ginger spice cookie crumbs. Serve chilled. Will remain fresh refrigerated for up to 5 days, without the non-dairy whipped topping. Quick tip: The cookie crust will be very firm and compact for slicing with a pie server, so I recommend to first cut into the pie with a sharp knife, then use a pie serving utensil to lift and serve slices. Can be stored in the refrigerator for up to three days.
  6. Note: This pie also freezes well, well sealed and wrapped, for up to two weeks. Thaw in the refrigerator for 3-4 hours.
Recipe by From Jessica's Kitchen at