</a><p>This silky no-bake pumpkin pie is the perfect holiday dessert. It's busting with the pumpkin spice flavor you love wrapped in a completely vegan package. Plus, it doesn't require an oven, making your prep just a little bit easier. </p><br />Related<br/>Vegan Pumpkin Mac and Cheese Is the Ultimate Fall Comfort Food</a><br /></i></a> Vegan Pumpkin Pie From Lisa Barnet</a></p> Ingredients<ol><b>Crust</b>:</li><br />1 1/4 cups raw pecans</li><br />1 cup pitted dates</li><br />3/4 cup raw pumpkin seeds</li><br />1 1/2 teaspoons grated fresh ginger</li><br />1/4 teaspoon salt</li></ol><br /><ol><b>Filling</b>:</li><br />2 1/4 cups pumpkin puree</li><br />1 cup coconut oil, melted</li><br />3/4 cup pitted dates</li><br />1/4 cup almond milk</li><br />2 teaspoons pumpkin pie spice</li><br />1/4 teaspoon salt</li></ol><br /><ol><b>Garnish</b>:</li><br />Vegan whipped topping</li></ol><br /> Directions<ol><br /><li>Place crust ingredients in a food processor. Pulse until ingredients are ground into the consistency of coarse sand and hold together when pressed between fingers. Transfer mixture to a 9-inch pie plate and press firmly into the bottom and sides of the pan. Refrigerate for 30 minutes.</li><br /><li>Place filling ingredients in food processor and puree until smooth. Pour filling into crust and refrigerate at least 3 hours.</li><br /><li>Serve with your favorite vegan whipped topping.</li><br /></ol><br /> Information Category Desserts, Pies/Tarts Yield 1 pie Cook Time 4 hours <br /><br /><br /> <br /> <br /> <br /> <br /> <br /> Average ( votes): <br /> <br /> <br /><br />Print recipe</a><br />
