How does this pumpkin pie set without baking?

The pie sets in the refrigerator thanks to agar-agar powder, which thickens the coconut milk and silken tofu filling, creating a firm, sliceable texture.

Can I substitute other nuts or seeds for the crust?

While the recipe specifies sunflower seeds and raisins, you could experiment with other soaked nuts or dried fruits, keeping in mind the texture and flavor might change.

What is agar-agar powder and why is it used here?

Agar-agar powder is a plant-based gelling agent derived from seaweed, used in this recipe to firm up the no-bake filling as a vegan alternative to gelatin.

How should I store leftover No-Bake Coconut Pumpkin Pie?

Store any leftover pie in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended as it may alter the texture.

Can I adjust the sweetness of this pie?

Yes, the recipe uses stevia powder, but you can adjust the amount to your preference or substitute with another liquid sweetener if desired, considering its impact on the filling's consistency.

10.3K Views 14 years ago

No-Bake Coconut Pumpkin Pie
[Vegan]

Name: No-Bake Coconut Pumpkin Pie [Vegan]
Cook time: 30 min
Yield: 8
Ingredients: Crust; 50 g raisins, soaked for at least 2 hours; 50 g sunflower seeds, soaked for at least 2 hours; 50 g dried coconut flakes; 2 tbsp coconut oil; Filling; 1,5 cups of cooked pumpkin; 400 ml coconut milk; 200 g silken tofu; 4 g agar-agar powder; 4 tsp stevia powder**

LK By: Lera Krasovskaya

Author Bio

Hi! I am Lera. I am a certified dietitian, an orthomolecular therapist, and a freelance... Read More

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A slice of No-Bake Coconut Pumpkin Pie on a white plate, showcasing the distinct crust and creamy orange filling, garnished with coconut flakes.

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No-Bake Coconut Pumpkin Pie [Vegan]

165

Dairy Free

The recipe asks for a cooked pumpkin. To do so, simply peel and cut the pumpkin, cover it with water, bring to boil and cook on a low heat for 15 minutes or till tender. For this very pie I used half of a medium sized Autumn Gold pumpkin. I... Read More

Ingredients You Need for No-Bake Coconut Pumpkin Pie [Vegan]

Crust

50 g raisins, soaked for at least 2 hours
50 g sunflower seeds, soaked for at least 2 hours
50 g dried coconut flakes
2 tbsp coconut oil

Filling

1,5 cups of cooked pumpkin
400 ml coconut milk
200 g silken tofu
4 g agar-agar powder
4 tsp stevia powder**

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How to Prepare No-Bake Coconut Pumpkin Pie [Vegan]

To make the crust, first melt the coconut oil over low heat, then blend it together with the raisins and sunflower seeds using a blender. Stir in the coconut flakes.
Transfer the crust mix into the serving dish. Using a tablespoon or a spatula press the crust evenly on the bottom (and the sides if you have enough of the crust) of the dish.
Pour the coconut milk in a small saucepan and bring it to the almost boiling point over medium-low heat. Stir in the agar-agar and continue cooking for a few more minutes, until the agar-agar dissolves completely.
Blend together the pumpkin, silken tofu, coconut milk and stevia until smooth. Pour the filling carefully onto the crust.
Refrigerate for at least two hours.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.