I’m still on cloud nine from Friday and the release of The Glow Effect Guide! Let’s just say I was finally able to breathe/sleep/relax/watch tv and do nothing in pajamas alllll weekend 🙂 which I haven’t been able to do in a while. I kinda stopped taking care of myself towards the end and didn’t make time to workout or put myself together so I can’t wait to get back into it and do things like yoga, my nails and just have some me time! There is no better feeling than finishing a huge project that you’ve been working on for months right?! Thank you all for your support!!! I’m already onto thinking about my next project!
In the midst of the craziness with last minute recipe testing last week (aka procrastination), I managed to create a to-die-for vegan and gluten-free ‘Dreamy No-Bake Peanut Butter Pumpkin Pie’. It’s heavenly, fluffy, creamy, buttery and everything you could ever want in a not-so-typical pumpkin pie. I have no idea why I thought to add peanut butter into the blender when I was making the filling – but I’m pretty sure it was the best idea ever.
This is a no-bake pie, but I did purchase a pre-baked gluten-free crust from Whole Foods. This pie can go two ways. After pouring the filling into the crust, I froze the pumpkin pie for about 2 hours and it came out like the picture above; creamy and fluffy-like… kinda messy – but in a good way! After snapping the pictures, I placed the pie back in the freezer overnight and the next day, obviously it was pretty frozen and turned into more of an ice-cream like texture. I prefer the creamy, fluffy-like texture but it’s up to you. Keep that in mind if you want to serve this on Thanksgiving or for a dinner party! Both ways are absolutely delicious and would be even more delicious with coconut whipped cream. It’s easier and cleaner to cut the pie when it’s more frozen, but its whatever you prefer. Sometimes the messier the better, right?!
Peanut butter and pumpkin are like a match made in heaven. You really can’t mess this one up. I also thought about using a graham cracker crust but I couldn’t find a vegan one.. any recommendations? I could make my own I suppose.
- 1 15 oz. can pumpkin purée (not the pumpkin pie filling)
- 1 container (1 pound) organic silken tofu
- 1/2 cup brown sugar
- 1/3 cup natural peanut butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons crushed pecans (optional)
- If your pie crust is not already baked, bake the crust according to directions.
- Meanwhile, in a blender, combine all the ingredients and blend until smooth and creamy. Pour pie filling mixture into the pie and spread out evenly. Top with crushed pecans.
- Place in the freezer for 2 hours to get the creamy, fluffy-like texture or for 4-8 hours to get the more frozen ice-cream like texture.
- Store leftovers in the freezer.
- Enjoy!
This pie won’t last long, you can count on that 🙂
I’ll be doing more Thanksgiving related posts this week and next – I can’t believe Thanksgiving is next week already. It will be my first Thanksgiving as a vegan… how do you do it?! Any tips for me?!
Hi Shannon,
I make this every year since you posted this recipe. I love it!! It is soooo yummy!!!
Shannon,
This looks DELECTABLE!!! I absolutely adore your page and all of your recipes. Do you think I could leave out the almond butter if I just wanted a pumpkin pie? Or would I have to increase the tofu/pumpkin. Lt me know! I can’t wait to try this seasonal treat! 🙂
wow Shannon!! this looks AMAZING!!! I spotted this pin on pinterest and I was drooling over the photos! you’re brilliant babe! xx
Hi Amanda!! Thank you lovie you are too sweet 🙂
This looks blooming marvellous, would love to give it a go. Thanks for sharing.
Rosie x
http://www.rosedogandco.blogspot.com.au
Hi Caroline, let me know how it goes, can’t wait for you to try!!
This looks great! I’m not a vegan or vegetarian but totally know how getting favorite things/new versions adapted to new eating styles goes. I recently changed to LCHF. I would love to adapt this to something I can eat. Can you provide the amount of tufo and pumpkin you used? Some brands have different sizes. Also, for my cheesecake recipe, I use a alternative to graham cracker crust. It calls for 1 1/2 c almond flour, 3 Tbsp butter and 3 Tbsp sugar. I’m guessing there’s probably a great vegan butter sub that could work.
Hi Mo,
Thank you for reminding me to add in the specific amounts for the pumpkin and tofu!! I used a 15 oz. can of pumpkin and 1 pound of organic silken tofu. That’s a great idea for an alternative crust as well! I’ll have to try it 🙂 hope you enjoy!