Good luck! Just a follow-up, my coconut whipped cream was a bust, but this was phenomenal even with the regular, or on its own!! The crust came out like date paste, probably the nuts got ground too fine. This looks amazing! Today I’m sharing the perfect fall dessert with you all…these No-Bake Vegan Pumpkin Pies! Not only is this recipe creamy and delicious without the need for dairy, but this recipe is also 100% gluten … The kids could not tell it was dairy-free and my hubby liked it so much that he made a second one the following day. Added some cornstarch to the coconut whipped cream but don’t think I really needed to. Set aside. Same amount? Yay! *If making the pie crust cutouts, process the ingredients in the food processor (if you haven't already), then pour the mixture onto a sheet of parchment paper. This post is in collaboration with Lavva. My children can’t keep their fingers out of it. The coconut crust is the only way that you’d be able to tell that it’s not a traditional pumpkin pie. I got mine at the Asian market and when chilled overnight, the entire can is the thick white cream. I’ve never made coconut whipped cream before – I never even knew that existed! It seems as though others that have made this recipe found it helpful to freeze prior to serving. Would putting a flax egg in with the mix help make it a bit thicker? Beat the cream to incorporate it. Oh how I love pumpkin pie. I’m pregnant and I want to stock up on healthy sweets for when these babies come!! The flavor is completely pumpkin pie but according to my husband, the texture is more like a coconut cream pie. A super easy, very healthy, but delicious treat. This was my first time making any vegan dessert and it was a hit! I made the pudding last night and the crust today for Thanksgiving, and while everyone still enjoyed the taste (myself included) the pudding did not set up and the crust was very difficult to pry from my pie dish. The filling set firm, but was indeed like a bland pudding, not silky and rich or spicy like a traditional pie. Anyhow, Dana I super appreesh everything you do and the work you put into this blog! Just one thing though…I was wondering why there are 2 different chilling stages for the pudding mixture. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Thanks for the mouth-watering recipe and photos. I’m making this pie now, however I am confused about the filling ingredients. I made this for Thanksgiving 2017 and it was a delicious success. Plus, because of their dedicated facility there is no concern for cross contamination with any of … It was fantastic without it! Support OneGreenPlanet Being publicly-funded gives us a … 2) Increased the corn starch to 4 Tbs instead of 3..5 Tbs. This silky no-bake pumpkin pie is the perfect holiday dessert. ½ cup walnuts. – I actually find that arrowroot can sometimes cause a gummy, sticky texture. I chilled it for two days. This was terrible. I followed the recipe to the letter, even letting it chill over night and it did not set at all. Could I use maple syrup for the sugar? I used coconut sugar and it tasted wonderful! I did not add vanilla. I wish it were MY hand on the handle of that fork… yum!!! Do you do this with or without plastic wrap? Notes: This should travel quite well, actually! It looks fantastic. Am I missing the instructions on how to make the crust? You can find out more about me and Food Courage here. The texture was very odd and my guests didn’t enjoy it :(. great recipe, made it this weekend for my brother, the coconut whip turned out perfect for me, just followed the directions, was able to use thai kitchen brand, did add another tbsp of corn starch just to make sure it thickened up nice and firm which helped, only thing i would probably do differently is adding more pumpkin spice or more nutmeg/ginger/cloves to the filling, needed to be a bit more pumpkin-y for us. The IMAGES here…you have truly outdone your usual excellent framing/formatting..and these pics simply draw the eye onto this exquisite pie!..Question about the coconut cream (which looks positively dreamy by the way!). One of my children has multiple, severe food allergies. It set great and the taste was amazing! I definitely plan on making this again! We haven’t tried that, but sounds amazing! The crust crumbled if I looked at it the wrong way and the pudding never firmed up like it was supposed to. It's a healthy makeover recipe made without eggs, white sugar, white flour, butter or cream. It looks like it may be for the coconut whipped cream recipe instead? Ditch the baked pumpkin pie this year and go for this simple recipe for pumpkin pie … - I use coconut butter specifically because it gets very hard at room temperature so it provides some structure to the pie. Hi Judy! Hi! The whole thing turned out great, very sweet. I live in Germany and wondered whether the cornstarch you can buy here is somehow different – like maybe I needed more? Refrigerate the pie for at least an hour to allow it to set before serving. Hi! *If making the whipped topping, make sure it is super cold and kept in the fridge for at least a couple of hours before use. starch to achieve a similar firm, long-lasting effect?…. The result is a from-scratch pudding … A creamy, no-bake pumpkin pie with a date-pecan-oat crust and a vegan pumpkin pudding filling. Great recipe! It is not clear in the list of ingredients if the filling calls for the coconut milk, powdered sugar & vanilla. Thanks for sharing Annalise. I used the correct amount of pumpkin. This pie is soooooo delicious! I have to admit I was worried that it would not set up, especially after reading all the questions and comments. thanks for sharing this recipe! I am traveling from Chicago to Detroit with a large cooler. It was so delicious. Thank you so much for sharing! You’ll want to make sure the coconut cream is kept in the fridge for at least a couple of hours before making the filling. I wonder how long will it last if f This recipe is wonderful, and I’ll definitely be making this again! Thank you SOOOO much for this recipe. I’m sure a lot of you feel the same way! Then add in desired amount of powdered sugar 1 Tbsp at a time, as well as the vanilla extract. The result is a from-scratch pudding that’s thick, pumpkin-y and perfectly sweet. THANK YOU SO MUCH! this is food porn at its worst (best). Next time I’ll make the shooter. Anna, perhaps that was the issue. The instructions were easy to follow and the pie turned out amazing. The day after Thanksgiving it firmed up even a bit more. The coconut oil helps to act as a binder, so the crust will … Let set for 5-10 minutes, then transfer to a glass bowl and cover with plastic wrap, making sure the wrap TOUCHES the pudding - otherwise a film will form. I used almond milk and topped the pie with canned nondairy whipped cream. Hi, can I substitute the cornstarch in the pumpkin filling for arrowroot powder?? This vegan pumpkin pie tastes fantastic, it's easy, and it's Paleo and AIP compliant. So I just made this recipe, except I used a different crust from Against All Grain— This is amazing! Refrigerated or is it not ideal to refrigerate? I added a lot more spices as to my taste (aboyt 1 tbs of pumpkin pie spice, an extra shake of cinnamon & pinch of ground ginger. Thank you! Food Courage is a site dedicated to sharing delicious and practical AIP/Paleo recipes and strategies for thriving with autoimmunity. ¼ cup pumpkin puree, NOT pumpkin pie mix. It should be thick and kind of jiggly. We used a left over Halloween pumpkin (not the best as they are kind of bland) which required longer cooking of the pumpkin, more pureeing, and draining off the excess moisture. Hard to say! Leave … – Make sure your coconut milk is fresh – I find the longer it’s set on the shelf the less likely it is to whip. I really love this pie. Thanks for the great recipe! I just poured mine straight into my pre-prepared raw pie crusts, and will leave them overnight. Instructions. It is very tasty, don’t get me wrong! I saw some others had trouble with the texture, and I don’t want to mess it up. The pie was firm enough to slice after chilling about 6 hours. Though this recipe requires more than 10 ingredients and 1 bowl, hands on prep time is only 30 minutes and there’s no baking involved, making this recipe quite simple and totally worth the effort. A date crust is going to be tougher to cut through than a graham cracker crust, use a good knife. Don’t forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes and Food Courage happenings! Beat the filling mixture with a hand mixer and then pour it into the pie crust. Gluten-free Dairy-free … I added about 1 Tbsp at a time – probably 3. This looks delicious. I have a little remaining and would happily put some on your pie. It set great both times (I made it the night before and kept it chilled till serving). Good luck! Pour the crust mixture into a pie dish (if you made extra for cut-outs, set some aside for those). T have had the idea of the canned stuff but other than that I shared year... 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