No refined sugar, no gluten and no compromises on flavour! These Individual Vegan Pumpkin Pies are the perfect no bake healthy dessert.


Gluten Free Pumpkin Pie Crust: Step 1

In a food processor, blitz pecans, almonds, and pitted dates until finely ground. The result should be a crumbly mixture that holds together when pinched.

Gluten free pumpkin pie crust: Step 2

Press the nutty-date mixture into the tart cases, moulding it around the edges. It's best to use cases with removable bases.

In a small blender, combine cashews, pumpkin puree, coconut oil, pumpkin pie spice, and maple syrup. Blend until smooth and creamy.

Pumpkin pie filling: Step 1

Distribute the pumpkin pie filling equally among the tart moulds. Spread the filling evenly with a spatula, and place them in the freezer for 2 hours. Enjoy!

Pumpkin pie filling: Step 2

Excellent source of vitamin A

Excellent source of fibre

Good source of vitamin iron

Nutrition facts per serving

Plant powered


Total time



8 Servings

2 hrs 20 mins

28 g

7 g