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{Almost} No-Bake Pumpkin Pie (dairy free, egg free, gluten free, grain free, paleo, soy free, vegan)

December 11, 2016 By Jessica

Many weeks ago, at dinner, I asked the kids’ what kind of pie they would like for Thanksgiving dessert. My teenager began with I don’t know… then was quickly interrupted by his younger brother, Michael who chuckled, then blurted out, I want pumpkin pie (for those of you new here, Michael, 12, has a twin, Ely, they both have the neurological disorder autism with moderate expressive language.). We all looked at each other, shocked. Then Ely chimed in, with perfect eye contact, to say I want apple pie cake. I couldn’t believe what I was hearing. I know it doesn’t sound like anything much, but for us, these moments are a big deal. You see, Michael and Ely don’t usually take part in group conversation, so to help with this we prompt speech or sound out the first letter of the word in conversation. It was another glimmer of hope that we are getting through, we are breaking through, more so every day (we, as in my husband and me. I could never manage it all without him.).

This year was also the first they actively participated in setting the table and picking flowers from the front yard to decorate the table (with a watchful eye from their oldest brother). These are the simple actions I took for granted with my older two (neurotypical sons’). It was easy to take for granted what is expected, I guess —speech, development, independent skills — all that good stuff that kids’ do as they grow. We had an intense year. Not necessarily a bad one, but one of those years where strength and faith have been tested, repeatedly. You know what I mean? One of those.

My heart is full but I am horrible at sharing these things without getting emotional about it. I will just say, autism is hard to deal with. Balance is hard to deal with. Raising four is hard to deal with. All the treatments, supplements, therapies to keep track of, is hard to deal with. One day I will release those words in greater detail, until then, how about some pie?

Yes, I say, for the love of pie, for the smiles, the messy faces, and the joy it brings — God knows we already have enough restrictions, right? So (!) as much as health and wellness will always be on my mind, and sweets should be limited, I also believe a sweet dessert (albeit a clean one) is a necessary part of life. Hope you all agree. 

Pumpkin pie (per Michael’s request!) and apple pie (Ely’s favorite) was dessert for our Thanksgiving meal (including as well-planned left-overs, both sweet and savory). It was just the six of us, exactly what we needed – quiet time to catch up over good food and cider (teenage son made this a tradition, from scratch, two years in a row, can you believe it?). A quick, no-bake version, this year, was an added bonus to keep things easygoing. It seems that I’m getting more lax in my pie making, which I am perfectly okay with, and am beginning to realize that ample hands-on time for good pie may be an old wives tale, at least this year it was. I prepped and froze most of the foods days prior (per usual) and everyone got into the kitchen to pull things together for our very late lunch. It was one of the loveliest Thanksgivings’ we’ve had.

The ginger cookies (for the crust) are delicious in their own right but, oh, do they compliment the pumpkin filling so well. And no need to melt the coconut oil, simply add, with cookies, into the food processor for a quick crumble. You may want to make a double batch – making them large will yield a dozen, you will need eight for this pie. Ginger spice lovers: take that as fair warning.

I went with dates as a thickener, and for the deeper, almost-molasses-like-flavor it has, along with coconut oil for creamy texture (you know that smooth silky mouthfeel that makes you go Mmmmm? Sidenote: unrefined virgin coconut oil doesn’t impart ANY coconut flavor, the sweet dates masks it right up.). Sweetened condensed milk is a new product for me, one that I find thickens and flavors the filling well, and lastly, good old-fashioned canned pumpkin puree (hopefully organic BPA-free lining!). But if condensed milk is not readily available near you, you could either double the dates and play around with pumpkin puree amount, or make it from scratch, here’s a good recipe to try … http://sodeliciousdairyfree.com/thrive/recipes/dairy-free-sweetened-condensed-milk/ Oh, and a pinch of crushed black pepper – it has a funny way of highlighting the pumpkin flavor. I realized this when making my homemade pumpkin butter – a little goes a long way. Speaking of which: If you happen to know of an avid pumpkin lover, a jar of homemade pumpkin butter, dressed in a luxurious dish towel, wrapped in shiny ribbon, may be the perfect holiday gift to give.

I figure some of you may want to cut out sugar, by possibly eliminating the sweet condensed coconut milk, with something like canned coconut milk to thicken the filling, although I haven’t tried it, I’m going to bet that it will likely taste more like coconut than pumpkin pie — sorry guys, I went all out on sweet deliciousness for this awesome pumpkin pie. The best (no-bake) pumpkin pie if you ask me. 

Xx

Jessica


No-Bake Pumpkin Pie (gluten free, grain free, dairy free, egg free, soy free, vegan)
 
Save Print
Prep time
6 hours 30 mins
Total time
6 hours 30 mins
 
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!
Jessica: From Jessica's Kitchen
Recipe type: Dessert
Serves: serves 6-8
Ingredients
  • 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)
Preparation
  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.
3.5.3226

 

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gluten free dairy free recipes
recipe image
Recipes
No Bake Pumpkin Pie - gluten free, dairy free, egg free, soy free, vegan
Published On
2016-12-11
Preparation Time
4 hrs 15 min
Cook Time
0 min
Total Time
4 hrs 15 min
Average Rating
51star1star1star1star1star Based on 3 Review(s)

Filed Under: dessert, entertaining, holiday, vegan Tagged With: dairy-free, dessert, entertaining, gluten-free, holiday, pumpkin, soy-free, vegan

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Comments

  1. Beth says

    December 11, 2016 at 7:16 pm

    When you say "Paleo", to clarify, that's without the cocowhip since that brand is not Paleo. I'll share the recipe I use for making coconut whipped cream. Other than that when I saw your pie on Pinterest tonight I thought it looked delicious and pinned it to try very soon. My family loves pumpkin pie and we too have diet restrictions. I hope things will get easier for you in the new year. http://www.tasteslovely.com/coconut-whipped-cream-paleo-vegan/
    Reply
    • Jessica says

      December 11, 2016 at 8:51 pm

      Thank you for clarifying that Beth, and sharing the link for a whipped cream. Happy you stopped by! :)
      Reply
  2. Lauren says

    December 12, 2016 at 8:11 am

    Beautiful pie but sweetened condensed milk is not considered Paleo because of the cane sugar it has, and why many recipes use eggs and nuts with sugar like honey to sweeten sweets and thicken it. This looks too good to resist so I am going to make my own using the link you shared and replace powdered sugar with tapioca and honey and hope it works out! We cannot have grains, dairy, most nuts, and soy so this was a sight to see. Looking forward to a slice of pumpkin pie! :)
    Reply
    • Jessica says

      December 12, 2016 at 11:28 am

      Thanks for pointing that out Lauren. Still new to paleo living.:) Hope the tweaks work out, let me know!
      Reply
  3. Jill says

    December 12, 2016 at 9:05 am

    I can't imagine the struggles you deal with but wanted to comment that I think you have awesome recipes that don't make us feel like we are missing out on anything, so thank you for taking time to share your recipes. :) Pie looks amazing!
    Reply
    • Jessica says

      December 12, 2016 at 11:30 am

      Aw, thanks so much for your kind words Jill - SO happy to hear that you enjoy the recipes. :)
      Reply
  4. Rachel says

    December 12, 2016 at 9:32 am

    Big hugs to you. :)
    Reply
    • Jessica says

      December 12, 2016 at 11:30 am

      Thank you SO much Rachel. :)
      Reply
  5. Langley says

    December 12, 2016 at 9:37 am

    Don't know how you do it, I have trouble managing things with just one child. Pie looks heavenly Jessica!
    Reply
    • Jessica says

      December 12, 2016 at 11:31 am

      Even one is a handful! Thank you Langley. :)
      Reply
  6. Irene Newton says

    December 12, 2016 at 11:24 am

    Yes to pumpkin pie all season long! This sounds wonderful and that slice of pie is to die for! "For the love of pie, smiles, the messy faces, and the joy it brings" just made me mush up inside thinking about my own kids and yours...touching words.
    Reply
    • Jessica says

      December 12, 2016 at 11:32 am

      Ditto! Hope you give it a try Irene, enjoy!
      Reply
  7. Emily says

    December 12, 2016 at 1:49 pm

    Those moments are huge and worth savoring, thank you for sharing a glimpse inside and reminding me not to take the small things for granted. Blessings to you.
    Reply
    • Jessica says

      December 13, 2016 at 11:26 am

      Thank YOU, means a lot to me.
      Reply
  8. Joy says

    December 12, 2016 at 3:00 pm

    Oh my, just stop. This looks BEYOND and also paleo and vegan? Seriously? I've honestly followed your recipes for quite a while now although this ridiculously takes the cake. pun intended. Looks amazing!! :D :D
    Reply
    • Jessica says

      December 13, 2016 at 11:30 am

      Ha, love the pun. Paleo-ish and yes, it is vegan (and so good). Hope you love it as much as we do Joy. :)
      Reply
  9. Elaine says

    December 16, 2016 at 7:53 pm

    I served the pie to my in-laws tonight, who aren't gluten free or dairy free like we are and they couldn't believe it was without. Thank you for this treasure of a recipe and over the top with coco whip! I let it stay refrigerated for two days then put the whipped cream on before serving and precut the slices as noted, which was very helpful. Thanks!
    Reply
    • Jessica says

      December 19, 2016 at 11:13 am

      YAY! Elaine, so happy to hear you all loved it!
      Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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