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slice of no-bake peanut butter pumpkin pie (gluten-free, vegan)

No-Bake Peanut Butter Pumpkin Pie


  • Author: Audrey Snowe
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 7" pie
  • Category: Pies & Tarts
  • Method: No-Bake
  • Cuisine: Dessert

Description

A delicious creamy no-bake gluten-free and vegan peanut butter and pumpkin pie with a chocolatey brownie crust.


Ingredients

Crust:

Filling:

Optional Toppings:


Instructions

1. Process all crust ingredients in a food processor until the mixture begins to stick together and form a ball. Transfer the mixture into a 7″ tart pan with a removable bottom and press down into a thin even crust along the base and edges of the pan. Freeze while working on the next step.

2. Blend all filling ingredients in a power blender until smooth and creamy. Transfer into the prepared pie crust and smooth out the top with the back of a spoon. Sprinkle with desired toppings.

3. Freeze for 5-6 hours or overnight. When ready to eat, slice, thaw out lightly on the counter (5-10 mins) and enjoy!*

Notes

*Storage notes: keep leftovers frozen. Treat this pie like “ice cream” — if you leave it out of the freezer too long it will begin to melt.

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