This healthy, gluten-free and vegan No Bake Pumpkin Pie will brighten your holiday table. Made with all-natural ingredients, it’s simple to prepare and full of cozy autumn flavor.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make it
- Storage
- FAQs
- Recipe Card
Why this recipe works
This refrigerator-style pumpkin pie is perfect for autumn and holiday gatherings. It relies on natural, plant-based ingredients to create a creamy, spiced filling and a crunchy nut-and-date crust — no oven required.
The nut and seed base provides texture and natural oils that contrast with the smooth pumpkin topping. Ripe bananas and avocado replace dairy while adding creaminess and sweetness, and maple syrup sweetens without refined sugar.
Ingredients to make No Bake Pumpkin Pie
Base
- Walnuts — give the crust a satisfying texture.
- Almonds — add flavor and structure.
- Pumpkin seeds — enhance the pumpkin flavor.
- Pitted dates — bind the base together.
- Water — to adjust consistency.
- Maple syrup — natural sweetener.
Topping
- Pumpkin — peeled and deseeded weight noted in the recipe card.
- Bananas — riper bananas increase sweetness.
- Avocado — creates a smooth, creamy texture.
- Maple syrup — for natural sweetness.
- Nutmeg and cinnamon — classic warm spices.
See recipe card for exact quantities and full details.
Substitutions
- If fresh pumpkin isn’t available, use canned pumpkin puree or roasted butternut squash.
- Swap nuts as needed — cashews or pecans work well in the base.
- Replace maple syrup with honey or agave if preferred (not vegan if you use honey).
Variations
- Deluxe: Top with whipped coconut cream or a vegan cool whip for extra indulgence.
- Kid friendly: Add a scoop of ice cream or use a graham-cracker-style crust if allergies aren’t an issue.
How to make No Bake Pumpkin Pie
Step 1: Peel, deseed and chop the pumpkin into small pieces. Boil for about 15 minutes until tender, then drain and allow to cool completely.
Step 2: Make the base by pulsing walnuts, almonds, pumpkin seeds and dates in a food processor until crumbly (about 2 minutes). Add water and maple syrup and blend until the mixture becomes sticky.
Step 3: Press the base into an 8″ tart tin, making sure it comes up the sides. Chill in the refrigerator to set.
Step 4: Combine cooled pumpkin, bananas, avocado, maple syrup, nutmeg and cinnamon in a food processor and blend until silky smooth.
Step 5: Spread the pumpkin filling evenly over the chilled base and return to the fridge for 2–3 hours to set.
Hint: Chill the base before adding the topping so the filling sets cleanly and slices hold their shape.
Leftovers
Store the pie in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in an airtight container for up to a couple months; thaw in the fridge before serving.
Recipe FAQs
Because this pie contains fresh pumpkin, banana and avocado, keep it refrigerated until serving and store leftovers in the fridge.
Many store-bought gluten-free crusts exist, but a homemade base of nuts, seeds, dates and a touch of syrup is naturally gluten free and has great texture.
Yes. This no-bake refrigerator pumpkin pie sets in the fridge, freeing up oven space and keeping the recipe quick and simple.
Absolutely. Ripe banana and avocado provide a creamy texture that replaces dairy while keeping the pie vegan.
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No Bake Pumpkin Pie
Ingredients
Base
- 1 cup walnuts
- 1 cup almonds
- ⅓ cup pumpkin seeds
- 8 dates, pitted
- 1–2 tbsp water
- 1 tbsp maple syrup
Pie Topping
- 750 g pumpkin (peeled & deseeded)
- 2 small bananas
- 1 medium avocado
- 3 tbsp maple syrup
- 1 tsp nutmeg
- 1 tbsp cinnamon
Instructions
- Peel, deseed and chop the pumpkin into small pieces. Boil for 15 minutes until soft, then drain and cool completely.
- Add walnuts, almonds, pumpkin seeds and dates to a food processor and blend into crumbs (about 2 minutes). Add water and maple syrup and blend until sticky.
- Press the base mixture into an 8″ tart tin, bringing it up the sides. Chill in the fridge.
- Combine cooled pumpkin, bananas, avocado, maple syrup, nutmeg and cinnamon in a food processor and blend until smooth.
- Spread the pumpkin filling over the chilled base and refrigerate for 2–3 hours to set.
Notes
Nutrition
