Dreamy pumpkin peanut butter pie
[gluten free, dairy free, refined sugar free]
Just in time for the holidays and perfect for this fall/winter weather! This no-bake pie is quick and easy to make, and it will be become a new favorite at your family gatherings.
When I first made this pie, it was gone within two days… and it’s only me and my husband at home. No shame whatsoever, it’s so dang delicious!
The crust is magical – I’d eat it by itself if I could. Okay, let’s be honest, I did eat it by itself, and a good bit at that. It’s impossible not too. Buttery pecan cookie crumbles? Um yes – I’ll take the whole bowl please. And let’s not even get started on the filling.. I’m just lucky (and thankful) that enough of it made it to the actual pie, it was vanishing so quickly (into my mouth). This filling would also be perfect for a pumpkin pie parfait… Holy Yum. I think I just thought of a new creation/recipe idea. No promises, but don’t be surprised if you see a recipe for it soon!
Did I mention that this pie is easy to make? Like super easy. And it’s a no-bake pie. AKA throw your ingredients together, pop it in the fridge/freezer and wait until it sets!
Minimal. Real. Whole ingredients.
Gluten free. Dairy free. Refined sugar free. Vegan.
All you need are your ingredients (obviously) and a food processor to throw them in. The crust consists of two ingredients – 1. crunchy cookies (I used a mix of Simple Mills cookies – 1 box toasted pecan and 1 box cinnamon), which are incredible, and 2. butter, to hold the crumbles together when making the pie crust. And the filling consists of less than 10 ingredients – almost half of that actually! See fully recipes below.
Side Note: originally recipe inspired by Rachel Mansfield but modified to my liking (and feel free to experience/tweak to yours!) Enjoy!!
Dreamy Pumpkin Peanut Butter Pie
- Prep Time15 min
- Total Time15 min
- Yield8 slices
FOR THE CRUST:
- 250g crunchy cookies of choice (I used about 1.5 boxes of Simple Mills Toasted Pecan + Cinnamon)
- 1/4 cup butter, melted
FOR THE FILLING:
- 3/4 cup creamy peanut butter
- 1 1/2 cup organic unsweetened pumpkin puree
- 1/2 cup coconut cream from can of full fat coconut milk
- 3-4 tbsp coconut sugar
- 1.5 tsp pumpkin pie spice
- 1 tsp vanilla extract
DIRECTIONS
In food processor, pulse cookies until ground. Next add melted butter and pulse until combined and moist.
Pour crumbles into a greased 9 inch pie dish and press down to make cookie crust. I saved about 3 tbsp to add on top of pie. Place pie crust in freezer to set while making filling.
Next add filling ingredients to food processor and blend until nice and smooth. Remove crust from freezer and top with filling.
Top filling with any desired toppings – I use pecans and cookie crust crumbles – then place back in freezer to fully set!
PRO TIP: A few hours or even a day before serving, place pie in fridge to thaw out a little!
Store in fridge for a few days or in the freezer for a few weeks (if it lasts… but highly unlikely).
Xx, Alyssa