Indulging in a delightful dessert doesn’t always require extensive baking. This No Bake Pumpkin Cream Pie offers a rich and creamy taste without the need for an oven. Perfect for those who prefer a dairy-free and egg-free option, this recipe is both simple and satisfying. Below, you will find a detailed recipe that guides you through creating this delicious treat.
No Bake Pumpkin Cream Pie
Prepare to be charmed by the smooth and luscious filling of this pumpkin cream pie, paired beautifully with a nutty crust. It’s the perfect dessert to enjoy during the cooler months, especially around the holidays.
Ingredients:
- 1 cup of raw cashews (soaked for at least 4 hours)
- 1/2 cup of pumpkin puree
- 1/4 cup of maple syrup
- 1/4 cup of coconut milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of pumpkin spice blend
- 1/4 teaspoon of salt
- 1 cup of crushed graham crackers (or a dairy-free alternative)
- 1/4 cup of melted coconut oil
Instructions:
- Begin by preparing the crust. In a bowl, combine the crushed graham crackers and melted coconut oil. Mix until well combined and crumbly.
- Press the mixture into the bottom of a 9-inch pie dish evenly. Place the dish in the refrigerator to set while preparing the filling.
- In a blender, combine the soaked cashews, pumpkin puree, maple syrup, coconut milk, vanilla extract, pumpkin spice, and salt. Blend until smooth and creamy, ensuring there are no chunks of cashews left.
- Pour the filling over the chilled crust, spreading it evenly. Tap the dish gently on the counter to remove air bubbles.
- Cover and refrigerate for at least 4 hours, or overnight for best results, allowing the filling to firm up.
- Once set, slice the pie and serve chilled. For added flair, consider topping it with coconut whipped cream or a sprinkle of cinnamon.
This No Bake Pumpkin Cream Pie is an effortless way to delight your taste buds, bringing together the flavors of fall without the hassle of traditional baking. Enjoy this creamy dessert at your next gathering, and watch it become a new favorite!