No-Bake Pumpkin Pie (Gluten-Free, Sugar-Free, Dairy-Free, Egg-Free)
With the holiday season approaching, no celebration is complete without some
delicious pumpkin pie! Be prepared for this recipe to become your new family
This outrageously delicious allergy-friendly rendition of the traditional dessert
takes “inclusive cooking” to new heights! Free of gluten, dairy, sugar, eggs,
soy, corn, potatoes, nuts, and seeds, this is a holiday treat that most people
can enjoy. If you prefer a grain-free pie, you can use a nut-based raw or other
grain-free pie crust.
- 1 × 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 and reduce, or omit the molasses,
for low-GI, diabetic-friendly version)
- 1½ tsp. cinnamon
- ¾ tsp. Himalayan salt
- ½ tsp. ginger
- ½ tsp. nutmeg
- 1/8 tsp. cloves
- 2 × 13.5 fl. oz. (400 ml) cans pumpkin
- 1 recipe YUM Shortbread Pie Crust (p. 264), OR Basic Raw Crust
(p. 325), OR Pecan-Date Butterball Raw Crust (p. 303), OR your
favourite deep-dish, OR 2 prebaked gluten-free OR raw pie crusts
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.
Stir continuously while it boils for the next 7 minutes to ensure it doesn’t
stick to the bottom of the pan.
Stir in the pumpkin, reducing the temperature to medium, and cook for
another 7 minutes, stirring continuously.
Remove from the heat and immediately pour the filling into the pie shell(s)
or in custard dishes if making a crustless pudding.
Refrigerate for 4–6 hours, or until completely set. Unlike traditional pumpkin
pie, the filling will only set after it has fully chilled and the agar agar has
Any extra filling (if there is any) can be used to make individual chilled
pudding cups. If desired, top with some ice cream or with dairy-free whipped
Serves: 1 deep dish or 2 standard pies.
Theresa Nicassio, PhD, Psychologist
Theresa is a kindness advocate, chef, wellness educator,
and the award-winning author of YUM: Plant-Based
Recipes for a Gluten-Free Diet.