Until last year, I’d never actually eaten pumpkin pie before. In fact, I still to this day haven’t tried a traditional pumpkin pie.. so I don’t really know how my version would compare to the classic style recipes. My first attempt was this time last year and I was really pleasantly surprised at how well pumpkin actually works in sweet recipes! It’s such an underrated vegetable and can be used in such a wide variety of different dishes. My current favourite is adding it into curries and soups, as I feel that this adds a really nice creamy texture and hint of sweetness to the flavour. I made a delicious red Thai curry with chunks of roasted pumpkin yesterday that will definitely be appearing on here soon!
As you’ll already know from the title, this is a no-bake recipe- which are some of my favourites obviously! I love making raw desserts and just always have done! I find them a lot easier than baking because it removes that awkward cooking time of anxiously waiting to see if your cake is in fact going to be an absolute disaster and result in a pile of sludge. With no-bake desserts, you can test everything as you go along and then just pop it in the freezer, then you’re good to go! This recipe is also completely dairy, gluten and refined sugar free.. so hopefully suitable for lots of people!
It’s pretty much like the majority of my other raw cheesecake style recipes; with the crunchy biscuit like base and creamy cheesecake style filling on top. The secret.. or not so secret ingredient is of course cashews like always. These are such a staple in my ingredients stash and are so handy for making vegan cakes, energy bites, brownies and sauces. They have a really creamy texture when blended and the neutral flavour means that you can easily add lots of different flavours to them. They honestly make such good alternatives to dairy creams and cheeses, I don’t feel like I’m compromising on taste one bit!
I tried something a little bit different with this recipe actually and used almond butter instead of just cashews or cashew butter. Almond butter has a slightly richer and more nutty flavour, which adds a little more depth and warmth the the cake filling, which I really like here. I feel like it’s perfectly fitting with all of the spices and Autumnal flavours. This is the ideal dessert for this time of year and perfect to serve for a cosy afternoon tea or dessert!
No- Bake Pumpkin Pie
1/4 cup oats
1/4 cup pecan nuts
Tbsp coconut oil
2 tbsp agave syrup
1 cup cooked pumpkin
2 tbsp Pic’s Almond butter
3 Tbsp coconut oil
Tsp mixed spice
Pinch pink Himalayan salt
4 Tbsp agave syrup
1 cup cashew nuts
3/4 cup coconut milk- drinking kind
To make the base, start by combining the oats and pecans, then pulse these for a few seconds until they
form a rough flour.
Add in the coconut oil and agave, then blend again until well combined. Set this aside.
For the filling, pop all of the above ingredients in the food processor and blitz until really smooth and
Press the base into a loose bottom cake tin and flatten this to create a smooth surface. I used a 20cm tin.
Layer the filling on top and pop the cake into the freezer for 5 hours or overnight to set.
Allow to thaw a little before removing from the tin and serving. Decorate with toppings of choice and