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No-Bake Gluten-free Pumpkin Pie By Annamarie Nardini, DC!

Prep Time:

Cook Time:

No Bake!


12 Servings



About the Recipe



  • 2 cups Walnuts (or your favorite nut!)

  • 1 cup chopped Medjool Dates

  • 3 Tbsp Coconut Oil (melted)

  • 1/4 tsp Salt


  • 3 Tbsp butter (melted)

  • 1/2 cup coconut cream

  • 2 tsp gelatin

  • 1/4 cup water

  • 15 oz canned pumpkin puree

  • 3 tsp Ceylon cinnamon

  • 2 tsp vanilla extract

  • 2 Tbsp maple syrup

  • Pinch of salt



Add all the crust ingredients (walnuts, dates, melted coconut oil, and salt) to a food processor or blender. Blend until it is finely chopped and well mixed. Scoop the crust into a pie plate and spread it out evenly, pressing it down. Place the crust into the fridge until firm (about 30 mins).

Pie Filling:

In a small bowl, mix the gelatin and water. Let it sit for 5 minutes for the gelatin to “bloom.”

In a saucepan on low heat, add the coconut cream and the gelatin/water mixture and stir until dissolved and smooth.

Add all remaining ingredients to a blender (melted butter, pumpkin puree, cinnamon, vanilla, maple syrup, and salt).

Add the warm coconut & gelatin mixture to the blender and blend until smooth.

Remove your pie plate from the fridge and pour in the pumpkin pie filling.

Refrigerate (or freeze if you are short on time) until the pie is set (usually a few hours)

Serve cold with vanilla ice cream or whipped cream!

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