No-Bake Vegan Pumpkin Pie

Should Friday be Pie-Day? Or should every day be pie day? I don’t know, you tell me.

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Let’s talk about weather for one thing: it has officially surpassed 100 degrees Fahrenheit in San Luis Obispo and Los Angeles! UGH. Not only will I have to deal with hot weather HERE, but that just might be the case when I come home for my Thanksgiving break. Bleh. Why can’t California experience winter for once (aside from Mammoth, Big Bear, and other areas with ski resorts)?

But anyhow, enough about how much I hate it when dry air decides to hook up with the sun. Or when science hooks up with the alphabet. Similarly to how consumerism hooks up with holidays. Just like how politics hooks up with religion corporations colonization everything that’s none of their business. Okay, enough about un-related subjects that could go into separate posts. Let’s get a slice of (humble because I can be pretty outspoken with my opinions) pie, shall we?

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My roommates and I had the privilege to watch another roommate work hard and well to make this decadently incredible and nutritious pumpkin pie! It is completely no-bake, nearly raw, and is 100% vegan and gluten free! You don’t even need oil or added sugars because all of the ingredients provide all desirable properties of pie! Where do I even begin with this pie? Let’s start with creamy, sweet, bursting with flavors, packed with fat-soluble vitamin A, potassium, and fiber, and…….apparently, insliceable.

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Hey, it still did the dessert job. I ain’t complaining.

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I really hope that you get the change to try out this ridiculously simple yet astoundingly incredible recipe. If you do have the flesh of an actual pumpkin, feel free to use it instead of canned pumpkin! Sorry that broke college students can’t access those expensive monsters.

RECIPE (serves 10-12)

  • 60 ounces of pumpkin puree, approximately four cans (we used canned pumpkin, but pumpkin puree is ideal)
  • 3 pounds of Medjool dates, pitted
  • 1 4/5 cups of raw pecans
  • 1 tsp pumpkin pie spice (optional)
  • Water to soak the dates and thin out the crust and the filling (if necessary)


  1. Soak the pitted dates in hot water for a few hours, or until the dates become extremely sticky.
  2. In a large food processor or strong blender, combine the raw pecans and one pound of dates until a sticky and doughy mixture forms. Add a few splashes of water to prevent the dough from sticking in the blender.
  3. Flatten the crust in a 10-inch pie pan. Refrigerate while making the filling.
  4. In the same processor, blend the pumpkin puree and remaining two pounds of dates. If necessary, add some water to thin out the filling, but you want it relatively thick.
  5. Pour the filling on top of the crust in the pie pan.
  6. Refrigerate overnight, or freeze for a few hours.
  7. Serve by cutting into 10-12 slices. Alternatively, you can just use a giant spoon and dig into the pie by yourself! What? You wouldn’t do that? Weirdo…

What’s the weather like where you live? Would you eat a slice of pie every day?

2 responses to “No-Bake Vegan Pumpkin Pie”

  1. NO BAKE is always veryyyyyyyyyyyy risky with me because it just makes it SOOOOOO easy to eat it all before the recipe is actually DONE – lol!

    Liked by 1 person

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