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VEGAN NO-BAKE PUMPKIN SPICE PIE

Our dear friend HOUSE OF V has outdone herself with this incredible (and scary beautiful) pumpkin pie. It's VEGAN, NO-BAKE, and full of awesome Fall flavors - including our new Cashew Nutbase. And lucky for all us, House Of V has shared the recipe for us to post and for you to make at home. EnJOI!

This recipe is Vegan, no-bake, gluten free and refined sugar free

WHAT'S IN THE PIE CRUST:
1 cup pistachios
1 cup almonds
½ cup marcona rosemary almonds
6 dates, pitted
½ teaspoon pumpkin spice (this is a mix that has cinnamon, ginger, lemon peel, nutmeg, cloves & cardamom)
1 tablespoon coconut oil
¼ teaspoon salt

HOW TO MAKE THE PIE CRUST:
Add all the nuts to a blender or food processor to make a fine powder. Add the pitted dates, salt and coconut oil. Blend until you have a thick paste.

Take your pie pan and press the paste until evenly distributed, making sure all the edges are covered. Level the pie crust and freeze.

WHAT'S IN THE PIE FILLING:
½ cup JOI Cashew Nutbase
1 cup pumpkin puree
1 gala apple, cored and cubed
¼ cup lakanto monk fruit syrup
6 dates, pitted
½ teaspoon salt
1 tablespoon coconut oil
1 teaspoon vanilla paste
½ sarrapia bean (a.k.a. tonka bean seed), grated - or sub for 1 teaspoon vanilla extract

HOW TO MAKE THE FILLING:
Add all ingredients to a blender or food processor and mix until you have a smooth batter.

HOW TO ASSEMBLE THE PIE:
Take the frozen crust out of the freezer, and pop it out of the pie mold. PRO TIP: wet the outside of the pin tin with a towel to help separate the crust from the tin; press the bottom of the pie up and it should pop right out.

Place the pie crust on a serving plate. Add the pumpkin filling and smooth it with a spatula until evenly filled.

Freeze for at least 2 hrs.

Garnish your pie with Nocciolata (dairy free hazelnut spread) or fruits and edible flowers.

If you want a smooth cut, take your knife and place in hot water before cutting your pie. EnJOI!