DISCLAIMER: This post was developed in sponsored partnership with Carnation Milk, however, as always, all opinions are genuine.
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!
Happy holidays!
Gluten Free No Bake Pumpkin Pie | Lightened Up Thanksgiving Dessert Recipe!
Ingredients
Crust:
- 1 1/2 cup sticky dates pitted and coarsely chopped
- 1 1/2 cups pecans coarsely chopped
- 1/2 cup plus 1 tbsp. gluten free rolled oats
- 2 tbsp candied ginger minced
- 1/2 tsp pumpkin pie spice
- Pinch of salt
Pumpkin Pie Mousse
- 1 cup cashews soaked in water in the fridge overnight
- 2 cups canned pumpkin
- 2 tsp pumpkin pie spice
- 2 tbsp plus 1 tsp. maple syrup
- 1/2 tsp salt
- 2 tsp vanilla
“Cream”
- 1 tbsp powdered gelatin 1 package
- 1/4 cup boiled water
- 1 can Carnation 2% Evaporated Milk
- 1 tbsp maple syrup
- 1 tsp vanilla
- Pecans toasted for garnish
Instructions
- 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.
Nutrition
Disclaimer: This recipe was developed in paid partnership with Carnation, however, all opinions are genuine.
Updated on May 10th, 2017
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Judy Cowan says
i have a recipe for a maple pumpkin pie that I want to try making.
Abbey Sharp says
wow delish!! us canadians love our maple
Jenness M says
I would make my moms pumpkin pie recipe!
Abbey Sharp says
yum i wanna know what’s in it!
Jenn says
I would love to bake an old fashioned pumpkin pie, or maybe even a maple pecan pumpkin pie?
Abbey Sharp says
oh love it, sounds soooo good
Nazima says
I would and am totally making pumpkin pie this month!
Abbey Sharp says
tis the season!
Jennifer Lefforge says
Love that you kept all the richness – holiday baking should be rich! Looks delicious.
Abbey Sharp says
i totally agree!
Mikaela says
This looks so delicious! The crust and mousse sound like they are perfect together. I don’t think I would change a thing about this pie!
Abbey Sharp says
aw thanks so much love
Tara Betterley says
I would have to make the classic pumpkin pie. Instead of using the Pumpkin pie mix I would try it from scratch!
Abbey Sharp says
sounds great!
Deborah @ Confessions of a mother runner says
Lightened up indeed looks delicious!!
Abbey Sharp says
its soo good Deb!
KAYLA @ BLONDES HAVE MORE RUN says
I am saving this for Thanksgiving time! I always make a healthier version of pumpkin pie for my family Thanksgiving get-togethers!
Abbey Sharp says
you’re my kinda guest!
ivy pluchinsky says
I would make my moms pumpkin pie recipe which is a classic one and of course id have to have whipping cream on top
Abbey Sharp says
of course!! classic!
caroline says
I would make traditional pumpkin pie with chocolate drizzle.
Abbey Sharp says
yum everyone loves chocolate
Jonnie says
I would make a classic pumpkin pie because I’ve never made Pumpkin pie before so I need to start with the basics
Abbey Sharp says
oh yes good call!
Liz @ I Heart Vegetables says
Wow this looks delicious! YAY for some lighter options at Thanksgiving, haha
Abbey Sharp says
totally agree!!
Zeina Khawam says
Pumpkin and pecan pies are my favorite. This one looks amazing, can’t wait to try it!
Abbey Sharp says
thanks Zeina!
angela m says
I would make pumpkin pie with candied pecans and caramel drizzle
Abbey Sharp says
yum sounds amazing