You know what really says fall for me? Pumpkin pie.
Growing up, it wasn’t Thanksgiving without it, but now that I’ve got a gluten-free kitchen, I needed to tweak the classic.
Enter this no-bake pumpkin pie filling—it’s creamy, spiced just right, and honestly so simple to make.
Bonus?
It’s healthier and packed with fresh ingredients that you can snag at your local farmer’s market. Trust me, even the pumpkin-pie skeptics will come back for seconds.
Tips for Maximum Yum
- Coconut Cream Pro Tip: Chill the can of coconut milk overnight to easily separate the cream from the liquid.
- Make It Nut-Free: Swap almond butter with sunflower seed butter for a similar creamy texture.
- Extra Fancy: Sprinkle toasted pecans or a drizzle of maple syrup on top before serving.
Serving Suggestions
Slice your pie and serve with a dollop of whipped coconut cream and a sprinkle of cinnamon. For extra fall vibes, pair it with a hot mug of spiced chai or black coffee.
Print
Crowd-Pleasing No-Bake Pumpkin Pie Filling
- Total Time: 5 minutes
- Yield: 1 standard 9-inch pie (or 6 ramekins) 1x
- Diet: Gluten Free
Description
This no-bake pumpkin pie filling is creamy, perfectly spiced, and a healthier take on the classic—all without turning on the oven!
Ingredients
- 1 cup pumpkin purée (freshly roasted if possible, but canned works too)
- 1/2 cup full-fat coconut cream (just the thick stuff from the can)
- 1/4 cup pure maple syrup (adjust for sweetness)
- 1/4 cup almond butter (creamy, unsweetened)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp pure vanilla extract
- Pinch of sea salt
- 1.5 tsp unflavored gelatin or agar-agar (for vegan option)
- 2 tbsp warm water (for dissolving gelatin)
Instructions
- Prep Your Pumpkin: If using fresh pumpkin, roast it first! Slice in half, scoop the seeds, and roast at 400°F for 35-45 minutes. Let it cool, then purée in a blender until smooth.
- Mix the Base: In a large mixing bowl, combine the pumpkin purée, coconut cream, almond butter, and maple syrup. Stir until smooth and creamy.
- Add the Flavor: Toss in the cinnamon, nutmeg, cloves, vanilla extract, and a pinch of sea salt. Adjust the spices to your liking (I like mine a little heavy on the cinnamon).
- Thicken It Up: Dissolve the gelatin or agar-agar in warm water until fully dissolved, then stir it into the pumpkin mixture. This helps the filling set without baking.
- Chill Out: Pour the filling into a prepared pie crust (gluten-free graham cracker or almond crust are perfect options) or ramekins for individual servings. Pop it in the fridge for at least 3 hours, or until it’s firm.
Notes
Vegan-friendly with agar-agar, easy prep, and customizable spices.
- Prep Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 9g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
