No-Bake Pumpkin Pie – a Treat and a Trick!

No Bake Pumpkin Pie Samples

No Bake Pumpkin Pie Samples


Happy Halloween! Pumpkins are everywhere and not just on porches. They are on our tables in soup, muffins, smoothies even coffee and beer. But pumpkin pie is arguably our most favorite way to eat the squash.

Today I’m sharing a health conscious version of this traditional favorite that you can freely enjoy. It’s dairy, gluten, and sugar free. Here’s the trick to this treat – it’s also pumpkin free! Yup, no need to hack up a pumpkin. You can get the same flavor with carrots and the right spices. And since you are using carrots, you don’t need to cook this pie so your oven is free for other dishes.

No-Bake Pumpkin Pie
Makes one 9-inch pie

Crust
• 1/4 cup unsweetened, shredded, dried coconut
• 1 cup walnuts, soaked and dehydrated
• dash salt
• 1/4 Lakanto* see note
• 1/4 cup raisins
• 1/4 cup pitted medjool dates (about 4 dates)

Filling
• 1 1/2 cups water
• 2 teaspoons agar flakes
• 2 cups sliced carrots (4-6 carrots)
• 1/4 cup Lakanto* see note
• 1/4 cup maple syrup or agave nectar
• 1/4 teaspoon sea salt
• 1 teaspoon lemon juice
• 2 teaspoons pumpkin pie spice
• 1/2 cup mashed avocado (1 avocado)

To make the crust, place the dried coconut, walnuts, salt, and raw cane sugar in a food processor fitted with the S-blade. Process until finely ground. Add the raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together. Scoop the crust into a pie plate. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. Press the crust firmly into the pie plate.

To make the filling, place 3/4 cup of the water and the agar flakes in a small saucepan and soak for a few minutes while you prepare the other ingredients. Bring the agar mixture to a boil, and turn the heat down to a simmer. Simmer for 5 minutes, whisking occasionally. Turn off the heat and allow to cool slightly.
Place the carrots, raw cane sugar, maple syrup, sea salt, lemon juice, pumpkin pie spice, and remaining 3/4 cup water in a Vita-Mix or high-speed blender and process until smooth. Add the avocado and the agar mixture and process until smooth. Pour the filling into the crust. Chill the pie for at least 2 hours before serving. Covered with plastic wrap, Mock Pumpkin Pie will keep for five days. Serve with Cashew Cream.

Note: Lakanto is a natural sweetener made from mung beans that looks, tastes and acts like sugar. It is calorie free and has a glycemic index of 0.


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