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So Yum, No-Bake Harvest Surprise Pumpkin Pie Recipe

Marci Barton
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This no-bake beauty will be your go-to pumpkin pie recipe all season long. The addition of sliced bananas adds intriguing texture and a burst of sweetness, eliminating the need for additional sugar.
 
This recipe serves 8 happy people.
 
 
Ingredients:

  • 1 cup gluten-free oats
  • 1/2 cup shredded coconut
  • 1 cup prunes (about 16)
  • Pinch of salt
  • 16 oz. bag of frozen cauliflower (thawed at room temperature)
  • 1 16 oz. can organic pumpkin
  • 1 tsp. pumpkin pie spice
  • 1/2 cup pitted dates
  • 1/3 cup coconut oil, melted
  • 1 tbsp. almond butter (optional, but adds richness)
  • Sprinkle of date/coconut sugar
  • 1 Banana

 
For the crust, process oats, coconut and salt on high in a food processor. While running, add prunes 1-2 at a time until the crust begins to come together and pulls away from the bowl. Press into a springform pan. Chill in the refrigerator or freezer while making the filling.
 
Add the rest of the ingredients in a high speed blender, minus the bananas, until combined. Remove the crust from the refrigerator or freezer and slice a banana and layer on top of the crust. Pour the filling over the bananas. Lightly sprinkle with date or coconut sugar. Place the pie in the freezer for one hour. Remove and store in the refrigerator.
 
Optional Drizzle:
Mix 1/4 cup melted coconut oil, 1/4 cup cocoa powder and 2 tbsp. coconut nectar (optional), and drizzle on top.
 
pumkin-pie
 
Whipped Cream
What pumpkin pie is complete without some good old-fashioned whipped cream? Instead of reaching for a tub of chemical-filled whipped topping or the variety that comes in a can, whip up your own. This whipped cream is healthier for you, less expensive and tastes better than any whipped cream that comes from a supermarket. Hands down, this whipped cream is the WINNER!
 
Recipe makes 2 cups.
 

 
Ingredients:
1 can of coconut cream
2 tbsp. vanilla pea protein powder (due to its natural bulking agent)
 
Add coconut cream and protein powder to the bowl of a stand mixer. Mix for approximately 5 minutes on high speed in a food processor until the mixture is thick and has soft peaks. Best used immediately or store in the refrigerator for up to three days. Following refrigeration, stir vigorously to lighten firmness.
 
Fall cravings for a delicious, lightly sweetened pumpkin pie adorned with creamy topping will be fully satisfied with this easy recipe. Be prepared! Once you make this pumpkin delight, you will wake up craving a slice for breakfast! Pie for breakfast, lunch or dinner?? Yes, please!!
 

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Marci Barton

Marci Barton is a home-based mom who loves clean eating and crafting delicious recipes. Find more of her good eats and articles on life at stewardchicks.com

stewardchicks.com

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