No-Bake Pumpkin Pie

No-Bake Pumpkin Pie By Theresa Nicassio #WUVIP #CoreBlogger #TheresaNicassio #Recipe #NoBake #Vegan HealthyAlternative #PumpkinPie #HolidayTreats

NO-BAKE PUMPKIN PIE (gluten-free, sugar-free, dairy-free, egg-free)

During the holiday season, no celebration is complete without some delicious pumpkin pie! This vegan (gluten-, sugar-, dairy-, sugar-, and egg-free) no-bake rendition of the traditional dessert is outrageously delicious! Makes 1 deep-dish or 2 standard-sized pies. Be prepared for it to become your new family favourite!

INGREDIENTS

  • 1 x 13.5 fl oz (400 ml) can premium full-fat coconut milk
  • 2½ tbsp agar-agar flakes
  • 1½ tsp blackstrap molasses
  • 1 cup maple syrup
  • 1½ tsp cinnamon
  • ¾ tsp Himalayan salt
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ⅛ tsp cloves
  • 2 x 13.5 fl oz (400 ml) cans pumpkin
  • 1 deep-dish or 2 pre-baked gluten-free pie crusts

DIRECTIONS

Place all the filling ingredients except the pumpkin into a medium-to-large heavy saucepan over high heat and bring to a boil, stirring frequently. Stir continuously while it boils for the next 7 minutes to ensure it doesn’t stick to the bottom of the pan. Stir in the pumpkin, reducing the temperature to medium, and cook for another 7 minutes, stirring continuously. Remove from the heat and immediately pour the filling into the pie shell(s). Refrigerate for 4–6 hours, or until completely set.

Unlike traditional pumpkin pie, the filling will only set after it has fully chilled and the agar- agar has taken effect. The crust will be a bit like cutting a cookie, so you will need to use a sharp knife. If desired, top with some ice cream or with dairy-free whipped cream.

Theresa’s Tip

If you prefer a grain-free pie, you can use a nut-based raw pie crust. Any extra filling (if there is any) can be used to make individual chilled pudding cups.


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