Name: Insanely Good 10-Minute Vegan Pumpkin Pie (GF/DF/REFINED SUGAR-FREE)
Prep time: 10 min
Total time: 310 min
Ingredients: 1 Store-bought Pre-Made Gluten Free Graham Cracker Crust (I use the Mi-Del brand); 1 cup Raw Cashews (Soaked) *See notes; 1 cup Organic Pumpkin Pie Puree; ¾ cup Maple Syrup; ½ cup Coconut Oil; 2 tsp Pure Vanilla Extract; ¾ tsp Ground Cinnamon; ¼ tsp Fine-grain Sea Salt; ⅛ tsp Ground Ginger; ⅛ tsp Freshly Grated or Pre-ground Nutmeg; Whipped Cream (Coconut, Almond Milk or Oat); Finely Chopped Pecans; Freshly Grated Nutmeg

insanely good 10 minute vegan pumpkin pie with graham cracker crust

How would you like to make a guilt-free (yet doesn’t taste it) nutritious, super DELICIOUS no-bake pumpkin pie this holiday season?! I have the recipe for you. The best part? It only takes 10 minutes! Yes, you heard me right! 10 minutes! It’s SO easy! Learn how to make my Insanely Good 10-Minute Vegan Pumpkin Pie!

For years now, I’ve been introducing friends to this recipe and they always end up texting me later asking for it! I also always make it for Thanksgiving! I just love how easy it is, and my family (especially my kids!) can’t get enough of it. It also happens to be gluten-free, dairy-free, and refined sugar-free making it perfect for gatherings of people who have different food preferences and specific dietary restrictions. The one thing I will say though, is that it DOES contain nuts – soaked CASHEWS to be exact! So those with nut allergies, BEWARE!

Now, you need to know that this isn’t your typical pumpkin pie the way you would normally think of one. This one is served chilled! It’s actually cold and refreshing. Personally, I like it a lot better than a typical pumpkin pie! It’s a “no-bake” recipe. You won’t even need to turn your oven on.

What you will need to do is gather all your ingredients, a good high-speed blender, and be sure to read my notes below about soaking the cashews ahead of time (minimum about 3-4 hours); then you’ll be ready to go!

Insanely Good 10-Minute Vegan Pumpkin Pie Crust

For this pie, I always buy a gluten-free graham cracker crust from the grocery store. I love to buy the “Mi-Del” Gluten-free brand of Graham Cracker-style crust to help make this dessert very quick and easy. As a busy homeschool mom of 3, I don’t have time for making pie crusts from scratch! No sir! That’s not for me right now. But maybe it is for you – and you’d like to try making a from-scratch gluten-free graham cracker crust, I say go for it! More power to ya!

You’ll find that this pie is so rich and decadent, full of good healthy fats. I like serving it in small slivers – not to say that everyone doesn’t always want second, (or third) helpings! If there’s any leftovers, (which I sort of doubt will happen), you can freeze leftover pie slices beautifully. I would wrap each slice individually to protect from freezer burn or in an airtight container!

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Insanely Good 10-Minute Vegan Pumpkin Pie Ingredients:

Gluten-Free Graham Cracker Crust

Organic Raw Cashews

Pumpkin Puree

Maple Syrup

Coconut Oil

Vanilla Extract

Organic Cinnamon

Fine Grain Sea Salt

Ground Ginger

Ground Nutmeg

Dairy-free Whipped Cream (Optional)

Insanely Good 10-Minute Vegan Pumpkin Pie (GF/DF/REFINED SUGAR-FREE)

This no-bake gluten-free, dairy-free, refined sugar-free pie is sure to become your new favorite! Easily whip this up in 10 minutes or less using a store-bought graham cracker gluten-free pie crust and a blender – you'll just need your ingredients ready and a few hours to let it set in the freezer! I make this every Thanksgiving!

Print Recipe

Prep Time 10

Freeze time 5

Total Time 5 10

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

1 Store-bought Pre-Made Gluten Free Graham Cracker Crust (I use the Mi-Del brand)
1 cup Raw Cashews (Soaked) *See notes
1 cup Organic Pumpkin Pie Puree
¾ cup Maple Syrup
½ cup Coconut Oil
2 tsp Pure Vanilla Extract
¾ tsp Ground Cinnamon
¼ tsp Fine-grain Sea Salt
⅛ tsp Ground Ginger
⅛ tsp Freshly Grated or Pre-ground Nutmeg

For Serving

Whipped Cream (Coconut, Almond Milk or Oat)
Finely Chopped Pecans
Freshly Grated Nutmeg

Method

Soak 1 cup of raw cashews overnight (or at least 3-4 hours)
Drain and rinse cashews
In a high-speed blender, combine the soaked cashews, pumpkin, maple syrup, oil, vanilla, cinnamon, salt, ginger, and nutmeg and blend on high until completely smooth **If your blender needs more liquid to get it going, you can add 1 tbsp of almond milk or a bit more to help it along
Pour your filling into the crust and smooth out the top
Gently cover the pie with tin foil and place on an even surface in your freezer for a minimum of 5 hours (but it's best to let sit overnight)
Remove pie from the freezer and let sit for 10 minutes before slicing
This pie is meant to be served cold, and tastes best served frozen
Serve with homemade or store-bought (dairy-free) whipped cream, add chopped pecans and freshly grated nutmeg if desired!

Notes

If you have a Vitamix, there is no need to soak cashews ahead of time! Just go ahead and blend! If you don’t have a Vitamix, you can easily soak your cashews. Just put them into a bowl and cover them with water for about 3-4 hours minimum. If I didn’t have a Vitamix and I knew ahead of time I’d be making this pie, personally I would just soak them overnight.

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Vitamin Blender

Gluten-Free Mi-Del Graham Cracker Crust

Raw Cashews

Organic Pumpkin Puree

Please comment below and let me know if you made this recipe! I’d love to hear! As always, you can find more delicious and healthy Fern recipes right here!

This recipe adapted from Angela Liddon’s Cookbook Oh She Glows