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No-Bake Pumpkin Mousse Pie Course: Desserts
Diet: Gluten-Free, Vegetarian, Dairy Free, Vegan

Try this simple pumpkin pie recipe as a healthy, gluten-free and vegan alternative that is also free of processed sugar and flour. No cooking is required.


  • 2 cups raw pecans
  • 2 cups pitted Medjool dates
  • 1 teaspoon sea salt
  • 1 15 oz. can pumpkin
  • 4 Tablespoons raw coconut butter* (store-bought or homemade, see Recipe Notes)
  • 2 teaspoons cinnamon
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon ground nutmeg


  1. Make the Raw Pecan Date Crust: Place pecans, 1 cup pitted Medjool dates, and sea salt in a food processor and blend until nuts are finely chopped and incorporated with the dates to create a dough-like consistency. The dough will stick together when pinched. Press dough into bottom of a pie pan or individual ramekins. Set aside.

  2. Make the Pumpkin Mousse Filling: Place pumpkin, coconut butter, cinnamon, ginger and nutmeg in a food processor and blend until smooth and creamy. (The Mousse is good enough to eat all by itself, but should be chilled for at least 30 minutes before serving.)

  3. Put it all together: Fill crust(s) with Pumpkin Mousse Filling. Chill for at least 30 minutes before serving. The mousse will be somewhat soft (it does not firm up like traditional pumpkin pie); however it can still be sliced through clean enough to create pie slices. Add whipped topping if you must!

Recipe Notes

*Homemade Coconut Butter (optional, makes 1 small jar)
Put 2 cups dried, shredded, unsweetened coconut in the food processor. Mix on high speed, scraping down the sides often for approximately 15 minutes. After 3 minutes the coconut should break down into clumps. After 5-8 minutes the coconut will start to look sandy and paste-like. Scrape down the sides of the processor as often as necessary and continue processing the coconut. After 11-15 minutes the coconut should start to pull together into a buttery paste. Continue to scrape down the sides of the processor regularly. Coconut butter is ready when it has been ground to the consistency of creamy peanut butter—thick and spreadable. Store the coconut butter in a small jar in the refrigerator.


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