No-Bake, Vegan, Gluten Free Pumpkin Pie


This vegan (gluten-, sugar-, dairy-, sugar-, and egg-free) no-bake rendition of the traditional dessert is outrageously delicious! Be prepared for it to become your new family favorite.

Serves: 1 deep dish or 2 standard pies
  • 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 (or yacon syrup & reduce or omit the molasses, for low GI/diabetic-friendly version)
  • 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 or raw pie crusts or custard dishes
  1. 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.
  2. Stir continuously while it boils for the next 7 minutes to ensure it doesn’t stick to the bottom of the pan.
  3. Stir in the pumpkin, reducing the temperature to medium, and cook for another 7 minutes, stirring continuously.
  4. Remove from the heat and immediately pour the filling into the pie shell(s) – or in custard dishes if making a crustless pudding.
  5. Refrigerate for 4–6 hours, or until completely set.
  6. Any extra filling (if there is any) can be used to make individual chilled pudding cups.
  7. If desired, top with some ice cream or with dairy-free whipped cream.

Unlike traditional pumpkin pie, the filling will only set after it has fully chilled and the agar agar has taken effect.

Theresa’s Tip

If you prefer a grain-free pie, you can use a nut-based raw or other grain-free pie crust.



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