Chickpea Pumpkin Pie With Pecan Date Crust – No Bake

If their is one thing you need to have this holiday its this no back Chickpea Pumpkin Pie. Paired with the Pecan Date Crust, your going to have to stop yourself from eating this entire pie in one sitting. 

The best things in life are no-bake. 

Seriously, when you don’t have to open an oven, bake, or boil, it feels like a win for all humanity. This twist on a traditional pie, includes chickpeas which adds a better texture when paired with pumpkin. The crust includes no oil, no rolling, no eggs, just whole foods!

Top this recipe off with some Fudge Frosting, or Cashew Icing, sit back and get ready for a healthy kick in the pants!

( NO BAKE! ) Chickpea Pumpkin Pie with Vanilla Pecan Date Crust

Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American, Plant Based
Keyword: dessert, no bake, Organic, pie, plant based, pumpkin, recipe, Thanksgiving
Author: teddieddie

Ingredients

Crust:

  • 1-1/2 cups Pitted Dates Soaked in Warm water
  • 1-1/2 cups Pecans Chopped
  • 1 tsp cinnamon
  • 1 tsp powdered ginger
  • 1 pinch salt
  • 1 tsp Vanilla Extract

Filling

  • 16 oz Chickpeas
  • 3/4 cup Almond Flour
  • 1/2 cup Peanut Butter
  • 1/4 cup Maple Syrup
  • 8 oz Pumpkin Puree
  • 1 tsp Vanilla Extract

Instructions

CRUST

  • Make the pecan-date crust first by placing all ingredients into the bowl of a food processor fitted with an S-blade.
    Pulse until the pecans and dates are finely chopped.
    Press the mixture very firmly into the bottom of a the pan.

FILLING

  • Combine everything into a Blender and Blend
    Then….
    Well thats it, Pour into your pecan date crust!

Notes

You can totally Use some Pumpkin Spice Blend here!