Top-down view of a no bake pumpkin pie with coconut whipped cream on top and sprinkled with chopped pecans and pomegranate

Healthy No Bake Pumpkin Pie with Caramel Sauce | Vegan, Gluten-Free, Soy-Free

Course: Dessert
Cuisine: American, European
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 servings

This Healthy No Bake Pumpkin Pie with Salted Maple Caramel Sauce is a great way to indulge without sacrificing nutritious foods. Can be made ahead of time!



  • 1 1/2 cup raw organic almonds ground in a coffee grinder
  • 8 Medjool dates if they're not soft anymore, soak them in warm water for 5-10 minutes
  • 2 Tbsp coconut oil melted
  • pinch sea salt


  • 1 cup pre-baked pumpkin if you use canned pumpkin, make sure it's just pureed pumpkin, not pumpkin pie filling mix
  • 2 apples peeled, cut into chunks
  • 1/3 cup cashew milk I used my homemade cashew milk
  • 1/4 cup real maple syrup amber preferably
  • 1 tsp organic vanilla extract
  • pinch sea salt
  • Salted Maple Caramel Sauce to generously drizzle on top

Toppings (optional, but highly recommended)

  • coconut whipped cream
  • fresh pomegranate arils
  • chopped pecans raw or toasted


  1. In a food processor or powerful blender, put the ground almonds, the dates, coconut oil and salt, and pulse until you get a uniform, thinly ground texture. You might need to open it a few times and scrape the sides with a rubber spatula.
  2. Pour this mixture into your 9" or 10" pie plate (I recommend using one with a removable bottom, which will make it much easier later), and using your clean hands, simply press the mixture everywhere, in a uniform thickness, to create the crust. Put into fridge or freezer to cool while you're making the filling.

  3. To make the filling, put all the ingredients (cooked pumpkin, apple chunks, maple syrup, cashew milk, vanilla, and salt) into the food processor and pulse until you get a creamy texture. Mix things around with a spoon if it gets stuck.
  4. Put the filling evenly on the pie crust and keep in fridge until ready to serve. If making ahead of time, cover with a plastic film, and keep in the fridge up to 3 days.
  5. Before serving, add a generous amount of coconut whipped cream (optional), and sprinkle with chopped pecans, pomegranate (optional) and some Salted Maple Caramel Sauce on top.

Recipe Notes

Can be stored (covered) in fridge, up to 3 days.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 366kcal | Fat: 19g | Saturated fat: 4g | Sodium: 11mg | Potassium: 587mg | Carbohydrates: 46g | Fiber: 8g | Sugar: 33g | Protein: 7g | Vitamin A: 4825% | Vitamin C: 7% | Calcium: 114% | Iron: 1.9%