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No-Bake Pumpkin Pie

This no-bake pumpkin pie is so easy you have no excuse not to make it. A total crowd pleaser!
Oct 8, 2015 | Joy McCarthy

When I made this pie I was just getting over food poisoning (ugggh, super inconvenient when I'm just trying to figure out how to be a mama!), but yet I still wanted to eat the WHOLE DARN THING!! OMG, it's SOOOO yummy.

Pumpkins are a reminder of one of my favourite times of year - Fall. How perfect is it when the air gets crispy, the leaves are slowly changing colour to vibrant red, orange and yellow and you can wear fall clothes? It also means farmers markets are abundant with fall vegetables including pumpkins. I absolutely love the flavour and natural sweetness of roasted pumpkin which is why I always make a point to make tons of pumpkin-inspired recipes this time of year including my Pumpkin Chocolate Chip Muffins , Pumpkin Spice Smoothie and my Pumpkin Chickpea Coconut Soup.

When I saw pumpkins at the farmer's market, I knew exactly what I wanted to make – pumpkin pie!!

But not your typical baked version with 2 cups of sugar; a nourishing and flavourful version that is totally gluten-free, dairy-free and refined sugar-free so that anyone can enjoy it!

This pie is a total crowd-pleaser! So if you are celebrating Canadian Thanksgiving this weekend then I highly recommend you make this for your family and friends. You don't even have to tell them it's healthy, or maybe tell them after they've devoured a piece.

The good fats in the cashews and pecans make this dessert very blood sugar balancing. This means, you’ll enjoy a slice and feel very satisfied. It’s also the perfect dessert from a food combining perspective.

Enjoying a slice after a main meal won’t make you bloated, provided you haven’t overeaten. Keep this pie in mind as your filling your plate at Thanksgiving dinner (hint hint ... save room because it’s also filling!).

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  • 12 soft medjol dates
  • 2 cups pecans
  • 3/4 cup unsweetened shredded coconut
  • 3 tbsp cinnamon
  • Top
  • 2 cups cashews. Soak in water for a few hours or overnight.
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla
  • 1 1/4 cup roasted pumpkin (instructions below)
  • 1/4 cup maple syrup or honey
  • Ground Spices: 3 tsp cinnamon, 1/2 tsp cloves, 1 tsp ginger
  1. Discard the water the cashews were soaked in and rinse them.
  2. To make the bottom, place the dates, pecans, shredded coconut and cinnamon in a food processor or blender and blend away until it forms a smoother texture, but still a bit crumbly.
  3. Press this mixture into a 9? spring form pan (if you don't have this size, just remember the smaller the pan the thicker the crust and the larger the pan the thinner the crust). Place it in the freezer and chill while you prepare the pie filling.
  4. To make the filling, place the soaked cashews, coconut oil, vanilla, pumpkin, honey or maple syrup and spices in a food processor or blender and blend until smooth.
  5. Remove the chilled bottom from the freezer and top with the pumpkin pie filling.
  6. Cover and refrigerate or freeze, several hours or overnight.
  7. If you've frozen the pie overnight you may need to let it thaw a couple of hours in the fridge.
  8. Enjoy!


Serves 8
Roasted pumpkin

1 small pumpkin, cut into large chunks as per photo above (they are usually labelled as "pumpkin pie" pumpkins at the grocery store)

Preheat oven to 375F degrees. Place pumpkin in a baking dish with a lid and fill the bottom with 1/4 inch water. Bake for 35 to 45 minutes until pumpkin is fork tender. Once it's cooked it will easily fall off the skin. You can puree it in a food processor to make it easier to measure the amount needed for the pie.

Alternatively, if you're crunched for time you can buy organic canned pumpkin puree. Of course, roasting it yourself tastes much better is more nutrient-dense.

I’m actually enjoying a piece right now while typing with one finger and nursing “Vivi” aka Vienna — I’ve learned more about multi-tasking in four weeks than in 37 years!!

If you make this recipe be sure to share it and tag me on instagram @joyoushealth #joyoushealth as I love seeing what you make!

Happy Thanksgiving!


Oct 8, 2015 BY Joy McCarthy
Aubrey   •   October 8, 2015

Yumm:) Perfect for Thanksgiving!

Joy McCarthy   •   October 8, 2015

leslie weir   •   October 8, 2015

This looks amazing and i want to make it but where do you find roasted pumpkin? or how do I roast the pumpkin ?

Joy McCarthy   •   October 8, 2015

Anita   •   October 8, 2015

What?! You can't be barely look 27! haha Isn't motherhood amazing? I'm sure you're getting into the swing of things. Just be kind to's a BIG adjustment for all of you! :) This looks delicious, btw!

Joy McCarthy   •   October 8, 2015

Louise Gagne   •   October 8, 2015

Hi Joy: I need to make this totally nut free as we have nut allergies in the family - any suggestions for the pie crust? You're help would be wonderful. Thank you so much you are wonderful. LG

Joy McCarthy   •   October 8, 2015

Marissa   •   October 8, 2015

Hi Joy, I'm a long time follower of yours! You & I actually had baby girls about 2 weeks apart, mine (Mabel) being born on Sept. 17! I totally loved what you said about learning to multi task more in the last few weeks than our entire lives. SO true. Mamas just do it all! I know these are some of the best weeks of our lives, but they are certainly not without challenges. I wish you and baby Vivi the best. Can't wait to see more updates on her as times passes.


Christina   •   October 9, 2015

Mmmm!!! Thank you so much Joy! I hope that you are feeling better (awful feeling). Question for you - can we substitute the honey or maple syrup with liquid stevia? If so, how much would you suggest? Thank you again! I am definitely making this this weekend :)

Kate McDonald Walker   •   October 9, 2015

Connie   •   October 13, 2015

My daughter Emily made this for our family Thanksgiving dinner. It was delicious!! Thank you :-)


Atika   •   October 13, 2015

I made this for our family's Thanksgiving lunch yesterday and we all loved it! And it was sooo easy to make. This one's definitely a keeper :)


Maria Boscana   •   November 26, 2015

This recipe has all things I love to eat for dessert during autumn. Lovely picture. I hope mine turns out like so.


Rose   •   October 5, 2018

Hi Joy Looks divine. Im assuming its 1/4 cup maple.sugar or honey? Or 1/4 tsp?

Joy McCarthy   •   October 5, 2018

Janet B.   •   October 10, 2019

I'll definitely be adding this to my Thanksgiving menu. My vegan family members often feel left out when they can't partake of a "regular" pumpkin pie. This one looks pretty quick and easy to make. Thanks again, Joy, for another fabulous recipe!

Joy McCarthy   •   October 11, 2019

Jane Matthews   •   November 15, 2019

Could you use pumpkin purée instead of roasted pumpkin?

Joy McCarthy   •   November 15, 2019

Anne A.   •   November 15, 2019

Hello Joy. Just trying this recipe and wondering if you put the pecans for decoration on BEFORE putting in fridge for a few hours, or just before serving. Been taste testing as making, and it is delicious!

Joy McCarthy   •   November 15, 2019

Debra   •   November 15, 2019

Is it gluten free?

Joy McCarthy   •   November 15, 2019

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