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Pumpkin No-Bake Pie

Pumpkin Pie

Recipe contributed by Joey's Plate

Serves 8-10



  • 1 cup oat flour
  • ½ cup almond flour
  • 2 tbsp mesquite
  • ½ tsp ground ginger
  • 1 tsp true cinnamon
  • ½ tsp fine sea salt
  • 1 tsp vanilla extract
  • 2 Medjool dates, chopped
  • 2 tbsp molasses
  • 1 tbsp almond butter
  • 1 tbsp maple syrup


Salted Caramel Sauce

  • 2/3 cup maple syrup
  • ¾ cup liquid coconut oil (neutral to taste)
  • 4 tsp mesquite
  • ¼ - ½ tsp fine sea salt

Whipped Cream Topping & Garnish

  • 1 can coconut whipping cream, chilled overnight
  • 1 Tbsp maple syrup (optional)
  • 2 tsp vanilla extract (optional)
  • Crushed nuts



  1. In a large bowl, combine oat flour, almond flour, ginger, cinnamon and sea salt.
  2. In a separate bowl, combine dates, molasses, almond butter and maple syrup, mixing well.
  3. Slowly pour dry ingredients into the date and molasses mixture. 
  4. In a circular 8" springform mold, press in crust mixture with fingers and place in freezer to set while preparing the filling.

Filling And Salted Caramel Sauce

  1. In a high speed blender, blend soaked cashews, plant-based milk, maple syrup, vanilla and lemon juice until smooth.
  2. Add all remaining ingredients except melted coconut oil and blend for 1 minute, then add coconut oil and continue to blend until smooth.
  3. Pour over crust and set in freezer for at least 3 hours.
  4. In a separate bowl, combine all ingredients for caramel sauce and mix well.

Whipped Cream Topping

  1. Scoop the pre-chilled coconut whipping cream into a large mixing bowl and whip 1 to 2 minutes using an electric beater, until stiff peaks form.
  2. Fold in vanilla and maple syrup if desired and continue to whip until evenly blended.
  1. Carefully remove cake from mold and pour caramel sauce over it using a squeeze bottle.
  2. Using a piper, decorate the pumpkin pie with whipped cream topping and reserve any remaining whipped cream in the fridge for up to 4 days.
  3. Garnish with crushed nuts and serve immediately.