No Bake Pumpkin Pie with a Gingerbread Hazelnut Crust – a healthier, no bake version of a Thanksgiving classic.
I think it’s safe to say that nearly every American Thanksgiving table will hold a pumpkin pie at some point during the holiday. However, Pumpkin Pie seems to be a love or hate kind of dish. Which side of the fence are you on?
I happen to love Pumpkin Pie! I am not much of a pie baker though. Homemade pie crust intimidates me (not sure why, I have NEVER tried it) and store bought pie crust likely contains a whole lot of questionable ingredients.
Enter the No Bake Pumpkin Pie w/ Gingerbread Hazelnut Crust. Sounds fancy, no? It really couldn’t be easier. This pie filling you will want to eat with a spoon all by itself. I did, I’m not ashamed. I took one bite on a spoon to test it and then couldn’t stop myself. Luckily, I still had plenty to fill my crust.
This pumpkin pie is high in protein due to the beans and nuts. It’s high in potassium, vitamin B6 and iron due to the molasses. Vitamins A and C are plentiful due to the pumpkin.
It may be healthy and have some sneaky ingredients (I’m looking at you, chickpeas!), but it’s kid approved! All 3 of my kids loved this!
I tried storing a few pieces in the fridge and it worked ok, but the filling got VERY soft and the top started to slide off the crust. Therefore, I suggest strong this pie in the freezer and letting it sit out a bit to thaw before serving.
No Bake Pumpkin Pie
I hope you love this No Bake Pumpkin Pie as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
No Bake Pumpkin Pie w/ Gingerbread Hazelnut Crust
- 1 cup almond butter
- 1 cup cooked chickpeas
- 1 15 oz can pure pumpkin purée
- ½ - ¾ cup pure maple syrup (depending on how sweet you want it)
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup raw or roasted shelled hazelnuts
- 1 cup shredded coconut
- 12 dates (soaked first if they are really dry)
- 3 tbsp molasses (not blackstrap)
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- In a food processor, pulse the hazelnuts and coconut until they are tiny crumbs. Add the remaining crust ingredients and pulse until combined, but still crumbly.
- Press the crust mixture into a round springform pan and put in the freezer to set while you make the filling.
- In the food processor, blend all filling ingredients until smooth.
- Pour filling mixture onto the crust and put back into the freezer to set for several hours or overnight.
- Before serving, remove from freezer to thaw for at least 30 minutes before serving.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Margaret @ veggieprimer.com says
Made this for Thanksgiving – it was a hit with vegans and non-vegans alike! YUM!
Jenn S. says
WooHoo! Thanks, Margaret! I’m so happy to hear that!! We had it for Thanksgiving too! Had intended to take new pics, but never got around to it. Too busy shoving it in my mouth! 🙂 Thanks for stopping by to let me know. (LOVE your blog, by the way!)
Margaret @ Veggie Primer says
Glad to hear you like my blog too! We appear to share a similar mindset when it comes to healthy eating. 🙂 We even have similar blog names! ha ha
Jenn S. says
I know, love it! Great minds….
Kari Lindsay says
With all that nutrition this is barely a dessert 😉 Meaning that I can feel good about eating slice after slice after slice!