Food and Recipes

No bake pumpkin pie


Ingredients for the base:

  • 1 dark chocolate – organic 73% is best
  • 1 cup almonds
  • 5-6 large dates
  • Ingredients for pumpkin filling:
  • 1 tin pumpkin puree bpa free (you can cook the pumpkin yourself)
  • 1 can coconut milk bpa free
  • 10-15 large soft pitted dates
  • 100g coconut cream – when solid it looks a bit like butter, I recommend Biona organic coconut cream
  • 100ml maple syrup or different sweetener
  • 2 tsp ginger powder
  • 1 tsp nutmeg powder
  • 2 tsp cinnamon
  • ¼ tsp salt


For the base of the pie grind the almonds, add dates and 100g melted dark chocolate. Blitz in a blender. Line a tin with baking parchment, for best results use a tin with removable bottom. Press the blended almonds & dates mix into the bottom of the tin and put it in the fridge.

Place the pumpkin along with all the other ingredients in a blender and blend into a smooth liquid. Pour the pumpkin liquid into the prepared base and replace in the fridge. Refrigerate at least 6 hours but ideally overnight.