Pumpkin Pie (no bake)

Prep Time

15 minutes + 2-3 hours to chill

Cooking Time



8 servings


For the crust:
1 ¼ cups walnuts
2 tablespoons chia seeds
1 cup pitted dates
dash of ground cinnamon

For the filling:
2 cups pureed pumpkin (not pumpkin pie filling)
¼ cup coconut butter*, stirred well & room temperature
½ cup 100% pure maple syrup
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg


For the crust:
1. Add all four crust ingredients in the food processor.
2. Pulse until the mixture is the consistency of dough.
3. Press firmly and evenly into the bottom and up the sides of a glass pie dish.

For the filling:
1. Combine all the filling ingredients in a bowl.
2. Stir until smooth.
3. Pour onto the prepared crust and smooth until even.
4. Chill in the refrigerator for 2-3 hours until firm.


* Coconut butter is not coconut oil. The butter is actual coconut "meat" ground up until it is the consistency of other nut butters. It hardens at cool temperatures.


Gluten free.