Skip the oven this holiday and make a No Bake Pumpkin Pie! This pumpkin pie has a graham crust and is gluten free and dairy free with a vegan option
Hey friends, Thanksgiving is this week, can you believe it?! The year really feels like it’s flying by, pretty soon it will be Christmas before we know it.
I had originally hoped to get this No Bake Pumpkin Pie recipe up before this week, but it took me a little while to get the recipe just right (8 tries then the final pie for photos). This was a recipe I was bent on making, and it had to be perfect (and it is!).
So I spent several days getting the recipe right (I was able to make half batches to save on ingredients at first). It took some time, but the result is worth it! If you’re trying to save on oven space and time on Thanksgiving, this is a great pie to make.
For the holidays, we usually make our Crustless Pumpkin Pie since it’s so easy, but my husband is not really a fan of the crustless pie since he loves eating the crust. So I decided to make a different version of pumpkin pie with the crust, but without the baking and oven time.
Because I had egg and dairy allergies, I still made this pie egg and dairy free even though my daughter can now have dairy (my son still can’t) and they can both have eggs. I try to make most of our recipes with ingredients that everyone in the family can have, so this one is completely allergy friendly.
This No Bake Pumpkin Pie is a chilled pie, which we love. If you prefer to have a warm or room temperature pie, then this recipe might not be for you. I’m not certain how this pie would hold up if it’s set out at room temperature for long periods, so if you decide to try setting it out to warm up, I can’t guarantee the results.
So far, I’ve only worked on this recipe as a fully chilled pie, but when I make this again, I’ll set out some pieces to see how they hold up at room temperature and report back.
Update: I set out a piece of this pie on the counter for a couple of hours, and it held it’s shape and texture great! Once this pie is set, you can serve it at room temp if you like (but it should be stored in the fridge anyway to keep it fresh).
No Bake Pumpkin Pie crust
For this recipe, I used the Mi-Del graham crust that’s gluten free and allergy friendly, but you can also use their gingersnap crust to add a bit more spice to this no bake pumpkin pie. I haven’t found their gingersnap cookie crust at my local stores, so I haven’t had the chance to try it in this recipe yet.
P.S. if you’re wondering why the end of the pumpkin pie slice is drooping a bit in some of the photos, the graham crust under that part of the pie decided to stay in the pan when I took it out. The Mi-Del cookie crusts are so yummy, but can be pretty crumbly, too.
You can try using a pre-baked traditional pie crust in this recipe, but I haven’t tried it out myself, so I’m not sure if it the crust would stay flaky with this type of filling (I can’t guarantee the results if you try this type of crust).
Making this pumpkin pie vegan
I use gelatin in this recipe, but we also have a vegan option for this using agar powder. I experimented with both pies while I was making this recipe (so I actually made this recipe probably 8-10 times before perfecting it).
This pie made with agar powder turns out great, but I don’t like the taste of the agar version as well as the version made with gelatin. I think the agar powder has a slight aftertaste I’m not a fan of.
If you use agar to make the vegan version, the steps are the same, but the filling typically thickens faster in the saucepan as you’re heating it, so you probably won’t need to heat it quite as long as the gelatin version.
Since this pumpkin pie has creaminess from the coconut milk and thickness from the pumpkin puree and arrowroot starch, you don’t have to worry about this pie having any kind of jello texture from the gelatin or agar. The texture and taste is just like a traditional pumpkin pie!
No Bake Pumpkin Pie (Gluten Free & Dairy Free)
- 1 9-inch Mi-Del graham crust OR gingersnap crust (or your favorite pre-baked traditional pie crust)
- 1 cup canned coconut milk
- ½ cup brown sugar
- 2 Tablespoons arrowroot starch
- 2 teaspoons gelatin powder (or just slightly less of the same amount of agar powder for vegan*)
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 teaspoons vanilla extract
- Dash salt
- Put the canned coconut milk into a small saucepan and before turning on the heat, whisk in the brown sugar, arrowroot starch, and gelatin. Make sure that you add the arrowroot starch before adding heat and whisk it well, or it can create lumps.
- Turn on the heat to medium-low and heat the coconut milk mixture until it thickens, about 8-9 minutes, stirring frequently.
- Once thickened, turn off the heat and whisk in the canned pumpkin, pumpkin pie spice, vanilla, and dash of salt.
- Pour pie filling into your preferred pie crust. Chill in the fridge about 15-20 minutes before covering with a lid or plastic wrap (this prevents condensation on the top of the pie since the filling is a little warm).
- Allow the pie to chill and set for several hours. It is fully set and sliceable at 6 hours.
- Top with coconut whipped cream and enjoy! Keep this pie covered and stored in the fridge.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist