A no-bake pumpkin pie recipe with an almond butter infused ginger crust 

A unique and healthy twist to a traditional pumpkin pie. This no-bake, raw and dairy free dessert is a healthy way to celebrate the holidays!


    Add all ingredients to food processor and blend until mixture forms a ball. Press the crust into a pie mold and refrigerate.


    • ½ cup almond milk + 1 Tbsp Chia Seeds, soaked 15 minutes
    • 1 cup cashew cream: (1 cup cashews, 1 Tbsp maple syrup, ¼ cup water, blended)
    • ¼ tsp sea salt
    • 1 ½ tsp cinnamon
    • 1 tsp vanilla extract
    • 1 tsp fresh ginger, grated
    • ¼ tsp nutmeg
    • 5 drops liquid Stevia
    • 2 Tbsp Honey (or maple syrup)

    Blend all ingredients in a blender until smooth. Add into chilled piecrust. Refrigerate until ready to serve.

    The no bake pumpkin pie filling resembles more of a pudding texture. If you want the filling to be more firm, remove the 1/4 c of water to the cashew cream. Enjoy!

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