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No-Bake Pumpkin Pie

Pumpkin pie made as whole and nutrient-dense as possible: dairy-free, gluten-free, refined sugar-free. The simple 4-ingredient filling with warming spices creates a decadent pie with a sweet aroma that will leave you feeling good and will nourish your body.

Prep Time 20 minutes
Author Noelle


  • Date and nut/seed crust of choice
  • 2 parts diced sugar pie pumpkin - raw, steamed, or roasted
  • 1 part raw cashews, soaked about 30 minutes and rinsed
  • 3-4 fresh dates, pitted, per ~half pumpkin
  • Spices: ground cinnamon, ginger, nutmeg, vanilla bean, etc.
  • Splash of lemon or raw ACV, optional for a slightly more pumpkin cheesecake taste
  • Water, as needed


  1. Press out your date/nut/seed crust of choice into a pie pan. Set in the freezer.

  2. Place all ingredients except for the water in a high-speed blender. Add extra cashews and a splash of lemon or raw ACV if you want a consistency and flavor more like cheesecake. 

  3. Blend on high until smooth and creamy, slowly adding just enough water to help blend, but keeping as thick as possible.

  4. Taste, assess flavor of spices and sweetness, and adjust by blending in more dates or spices if desired.

  5. Remove crust from the freezer and spread the filling out over the crust. Place back in the fridge to set up to desired firmness before serving. If fully frozen, remove from the freezer and let thaw until softened. Serve with any desired toppings.