This is definitely my favorite fall dessert recipe ever! A downright delectable pumpkin pie with no-bake filling! Keto, Paleo, low-carb, gluten-free, grain-free, dairy-free.
This pumpkin pie with a no-bake filling is the epitome of fall comfort food!
Fall has always been my favorite season. Not only do I love all the outdoor activities…apple picking, corn mazes and watching the leaves change color, but I also LOVE the food.
As I’m sure you can tell from the recipes I’ve posted recently, pumpkin is one of my all time favorite ingredients to play around with in the kitchen.
About a year ago, I came up with this delicious no-bake pumpkin pie filling recipe, which I loved so much that I knew at some point I would have to turn it into a full-on pie filling.
Well, that time is finally here and let me tell you, it really did not disappoint! I am SUPER impressed with how this recipe turned out, and I know you will be too!
Yes, I am in the mood for pie!
The reason I did not call this recipe a “no-bake pumpkin pie” is because you do need to bake the crust. But after that, I promise it is easy peasy!
For the crust, you are welcome to use a premade crust, if you find a good one that fits your dietary preferences. If not, I came up with this amazing one which requires almond flour, cassava flour or tapioca starch (I promise the carb count is not huge since we only use a little!) and water.
Simply mix until you form a nice dough that is not sticky or crumbly. Add either more water (just a few drops), or a bit more cassava/tapioca until you achieve a workable consistency.
Roll the dough out between two layers of parchment paper, with a rolling pin until you reach the size of a pie dish. Remove the top layer of parchment paper, and invert the pie dish over top of the dough.
Flip both the dough and the pie pan upright, so that the dough is centered in the pan. If there are any breaks or cracks in the dough, simply smooth it out with your fingers. Bake the crust for approximately 10 minute, or until the dough has hardened.
To make the no-bake filling, you will need gelatin, unsalted butter or coconut oil, granulated sweetener, 100% pure canned pumpkin (not pumpkin pie filling, which has other ingredients! and pumpkin pie spice/seasoning.
Add the gelatin and room temperature water to a bowl and mix. Then add in the hot water and mix again. This approach should dissolve all of the gelatin. Keep stirring to remove all clumps.
To the gelatin mixture, add melted butter/coconut oil and the remaining ingredients. Keep stirring until the mixture becomes smooth. Pour into the pie crust, and place in the fridge for approximately 1 hour, or until the middle is firm.
Eat right away or store covered in the fridge for 3-4 days.
Is there a vegan substitute for gelatin?
I have not tried one personally, but I have heard that agar agar works the same way as gelatin does, and it is vegan. The substitution amount will depend on the type of agar agar you are using (flakes vs. powder). If you are using agar agar powder, you will need only approximately 1.25 teaspoons to replace the gelatin. Also note that agar agar needs to be boiled in water, rather than just adding it directly to hot water.
Can I substitute one flour for another?
I have only made this recipe with blanched almond flour, and either tapioca starch or cassava flour. I do not recommend using another type of flour, unless you know for sure it can be substituted 1-to-1 with either almond flour or tapioca/cassava.
Does the almond flour need to be blanched?
I have only tried this recipe myself with blanched almond flour, and I do believe it works best for this recipe. With that being said, I think any almond flour would work fine here.
Just know that the non-blanched almond flour has the skins left in, which will change the appearance of your pie crust.
You may also enjoy these other pie recipes:
Pumpkin Pie with No-Bake Filling (Paleo, Keto)
- 2/3 cup blanched almond flour (75 g)
- 6 tablespoons cassava flour or tapioca starch (45 g)
- 2.5 tablespoons water or enough to bind the flours together into a workable dough without being sticky or crumbly
- 3 packets gelatin (0.25 oz each) If using a large container of gelatin, this will equal approximately 10 teaspoons
- 1/2 cup room temperature water (4 oz)
- 1/2 cup hot water (4 oz)
- 8 tablespoons unsalted butter or coconut oil
- 1 cup pure pumpkin (244 g)
- 1/3-1/2 cup granulated sweetener (96 g) for mildly sweet, use 1/3 cup. for more sweetness, use 1/2 cup
- 2 teaspoons pumpkin pie spice seasoning
For the Crust
- Preheat oven to 350F.
- Mix almond flour, tapioca starch or cassava flour and granulated sweetener together in a bowl. Add in water and mix until combined. You want to be able to easily form it into a pie crust without it being too crumbly or too sticky. If too dry, add an additional splash of water. If too wet, add a bit more tapioca starch or cassava flour.
- Roll dough into a ball, then press down with your hands between two layers of parchment paper. Use a rolling pin to roll out into a flat layer, then carefully transfer into a greased pie dish. If the dough crumbles a bit, simply reform with your fingers as needed.
- Bake for 12-14 minutes before adding the filling.
For the Filling
- To a medium bowl, add the gelatin and the room temperature water. Stir until dissolved. Add in the hot water and stir until well-combined.
- To a second, microwave-safe dish, add butter and microwave until melted. To prevent splattering, microwave in 15 second bursts.
- To the melted butter, add the gelatin and water mixture. Also stir in the pure pumpkin, sweetener, and pumpkin pie seasoning.
- Mix until combined with no clumps. Pour into pre-baked pie crust. Place in the fridge and allow to set for 1 hour, or until the center is firm. Store covered in the fridge for 3-4 days.