Description
A creamy, spiced, and sweet no-bake pumpkin pie with a silky filling and crisp graham cracker crust—perfect for fall gatherings or easy weeknight desserts without turning on the oven.
Ingredients
1 1/2 cups canned pumpkin puree
1/2 cup almond butter or peanut butter
1/4 cup pure maple syrup
1/3 cup coconut oil, melted
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp pure vanilla extract
1 pre-made graham cracker crust (9-inch)
Optional: whipped topping or coconut cream for serving
Instructions
- In a large mixing bowl, combine the pumpkin puree, nut butter, maple syrup, melted coconut oil, pumpkin pie spice, cinnamon, salt, and vanilla extract.
- Stir until smooth and creamy. Use a hand mixer or food processor for an extra silky texture if desired.
- Pour the mixture into the graham cracker crust and spread it out evenly with a spatula.
- Refrigerate the pie for at least 4 hours, or overnight for best texture.
- Serve cold, topped with whipped topping or coconut cream if desired.
Notes
Use sunflower seed butter or tahini for a nut-free version.
Choose a certified gluten-free crust for a gluten-free option.
Add a tablespoon of extra maple syrup for a sweeter pie.
Add a pinch of ground ginger or cloves for more spice.
Can be made in mini tart shells for individual servings.
Store covered in the refrigerator for up to 5 days.
Freezable for up to a month; thaw in fridge before serving.
Use refined coconut oil for no coconut flavor, or unrefined if preferred.
Homemade pumpkin puree is fine if thick and not watery.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 7g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
