This Gluten Free No Bake Pumpkin Pie is a lightened up version of everyone’s favourite Thanksgiving dessert recipe!
Thanksgiving has always been my favourite holiday of the year because it’s all about giving thanks for family, friends and FOOD. And what food makes Thanksgiving THANKSGIVING? Pumpkin Pie.
A recent survey found that more than half of Canadians don’t think Thanksgiving is complete until Pumpkin Pie is on the table. I would have to agree. But these days, a lot of my family members are facing digestive issues and trying to cut back on gluten as a result. So that’s why I created this Gluten Free No Bake Pumpkin Pie that’s going to instantly become a family favourite.
How to Make Gluten Free No Bake Pumpkin Pie
I love a traditional pumpkin pie – buttery flaky crust, sugar sweet filling and full fat cream on top and all. But this lightened up gluten free no bake pumpkin pie is so easy and delicious, you’ll feel good about making the switch.
My Gluten Free No Bake Pumpkin Pie starts with a simple no bake crust held together with dates, pecans, oats, candied ginger and spices.
Next, is the filling. I’ve always made my pumpkin pie with Carnation Evaporated Milk, so I wasn’t about to change that now. This time, however, I start by whipping the 2% milk into a luscious airy “cream” and using that to lighten this no-egg, no-bake pumpkin pie mousse.
I also have plenty extra “cream” to throw on top of my gluten free no bake pumpkin pie- totally guilt free.
I generally keep a few cans of Carnation evaporated milk on hand, not only for pie baking (I wish I made a pie every day), but also for savoury food like soups, casseroles and smoothies.
What kind of pumpkin pie are you planning to make this Thanksgiving? I challenge you to try my Gluten Free No Bake Pumpkin Pie or to whip up your own version using Carnation Evaporated milk. You can win a Carnation Prize pack worth $150 including Carnation® Classic Pumpkin Pie Recipe, Carnation® Evaporated Milk, a premium pie dish and rolling pin, a pastry prep board, a red pie server and a silicone piecrust shield.
To enter you can do any of the following (the more you do, the better chance you have to win!)
- Follow me on Twitter @AbbeysKitchen
- Join my subscriber list by adding your name above!
- Leave a blog post comment on this post about what kind of pie you would make!
- Subscribe on Youtube (click here!)
- Follow me on Instagram @AbbeysKitchen
- Like me on Facebook (here!)
- Follow me on Pinterest (here)
- Tweet about the contest using the hashtag #CarnationPumpkinPie
And of course, if you want to find a really great traditional pumpkin pie, check out Carnation Milk to get the goods!
to get the goods!
Gluten Free No Bake Pumpkin Pie | Lightened Up Thanksgiving Dessert Recipe!
Pumpkin Pie Mousse
- In a food processor or powerful blender, puree the dates, pecans, oats, ginger, pumpkin pie spice and salt together until the mixture holds together but isn’t too “wet”.
- Press the mixture into a 9” pie plate and transfer to the freezer to set up.
- Meanwhile, rinse out the food processor or blender and add in the cashews. Puree until they reach a finely ground consistency, then add in the pumpkin, pumpkin pie spice, maple syrup, salt and vanilla. Puree until very smooth (I find it gets the most smooth when using a blender). Set aside.
- In a large bowl (or the bowl of your stand mixer), add the boiled water and gelatin and stir until dissolved. Pour in the can of Carnation 2% Evaporated milk and stir to mix. Using a handheld set of beaters or a stand mixer, beat on high until it reaches the consistency of light whipped cream.
- Measure out two cups of the whipped cream and gently fold it into the pumpkin.
- Remove the pie crust from the freezer, top with the pumpkin filling and transfer to the fridge to set along with the bowl of whipped evaporated milk for at least 2 hours.
- Before serving, add in the tablespoon of maple syrup and teaspoon of vanilla to the bowl of whipped evaporated milk and whip until you see solid ruffles in the cream when beaten.
- Serve the pie with the whipped evaporated milk and a few toasted pecans.
Disclaimer: This recipe was developed in paid partnership with Carnation, however, all opinions are genuine.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.