Vegan No-Bake Pumpkin Spice Pie

Nov 10, 2023| By JOI team

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Nov 10, 2023| By JOI team

Vegan No-Bake Pumpkin Spice Pie

Our dear friend HOUSE OF V has outdone herself with this incredible (and beautiful) pumpkin pie. It's VEGAN, NO-BAKE, and full of awesome Fall flavors.

The secret ingredient? JOI cashew milk concentrate.

And lucky for all us, House Of V has shared the recipe for us to post and for you to make at home. EnJOI!

What's Ingredients are in this Recipe?

Most of these ingredients may already be in your pantry (other than the apple!)

Check out the items visually represented below. And feel free to substitute more esoteric items for what you commonly use.

Need More Dessert Ideas?

Head to the JOI dessert blog for tons of fun seasonal recipes. We've got something for every time of year and any type of craving.

Vegan No-Bake Pumpkin Spice Pie

Rated 5.0 stars by 1 users

Servings

6

This stunning dessert looks complicated but is deadly easy to make. No-bake, and vegan! A showstopper for a holiday or special occasion.

Author

JOI Team

Image of Vegan No-Bake Pumpkin Spice Pie

Ingredients

For the Pie Crust

1 cup pistachios
1 cup almonds
½ cup marcona rosemary almonds
6 dates, pitted
½ teaspoon pumpkin spice (this is a mix that has cinnamon, ginger, lemon peel, nutmeg, cloves & cardamom)
1 Tablespoon coconut oil
¼ teaspoon salt

For the Pie Filling

½ cup JOI milk concentrate (cashew or substitute almond)
1 cup pumpkin puree
1 gala apple, cored and cubed
¼ cup lakanto monk fruit syrup (or substitute maple syrup or agave)
6 dates, pitted
½ teaspoon salt
1 tablespoon coconut oil
1 teaspoon vanilla paste
½ sarrapia bean (a.k.a. tonka bean seed), grated - or substitute 1 teaspoon vanilla extract

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Directions

To Make the Crust

Add all the nuts to a blender or food processor to make a fine powder. Add the pitted dates, salt and melted coconut oil. Blend until you have a thick paste.
Take your pie pan and press the paste until evenly distributed, making sure all the edges are covered. Level the pie crust and freeze.

To Make the Filling and Assemble Pie

Add all filling ingredients to a blender or food processor and mix until you have a smooth batter.
Take the frozen crust out of the freezer, and pop it out of the pie mold. (Tip: wet the outside of the pin tin with a towel to help separate the crust from the tin; press the bottom of the pie up and it should pop right out.)
Place the pie crust on a serving plate. Add the pumpkin filling and smooth it with a spatula until evenly filled.
Freeze for at least 2 hours.
Garnish your pie with Nocciolata (dairy free hazelnut spread) or fruits and edible flowers.
Tip: When ready to serve, for a smooth cut, take your knife and place in hot water before cutting your pie. EnJOI!

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