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No Bake Pumpkin Pie w/ Gingerbread Hazelnut Crust

A delicious, healthy No Bake Pumpkin Pie.
Prep Time20 mins
Total Time20 mins
Course: Dessert, Pie
Cuisine: dairy free, egg free, gluten free, no bake, refined sugar free, soy free, vegan
Servings: 12
Calories: 422kcal





  • 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.


Calories: 422kcal | Carbohydrates: 49g | Protein: 9g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 170mg | Potassium: 388mg | Fiber: 11g | Sugar: 34g | Vitamin A: 4750IU | Vitamin C: 1.7mg | Calcium: 110mg | Iron: 3.2mg