No-Bake Coconut Pumpkin Pie

coconut pumpkin pie

This no-bake Coconut Pumpkin Pie puts a healthy, vegan spin on your favorite dessert. Pumpkin, walnuts, pumpkin pie spices, vanilla and coconut combine together quite nicely in this delicious dessert treat. The flaky coconut shreds merge perfectly with the super creamy pumpkin layer, speckled with crunchy walnuts. Craving coconut and pumpkin and dont want to turn on your oven? Give this recipe a try! More photos ahead too..

vegan pumpkin pie infused with coconut oil + flakes

Coconut Pumpkin Pie
vegan, makes one pie

crust:
crushed graham cracker crust

filling:

coconut layer:
3/4 cup shredded raw coconut, unsweetened
3 Tbsp virgin coconut oil, melted
1-2 Tbsp agave syrup
pinch of salt

pumpkin layer:
15 ounces pumpkin puree, unsweetened (canned or fresh)
1/3 cup agave syrup
1/4 cup raw walnuts
1/2 tsp vanilla extract
3/4 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 cup organic virgin coconut oil (melted)

fold in: 1/4 cup raw walnuts

Directions:

1. Combine the coconut flakes with the melted coconut oil and agave and salt. Toss until the coconut is coated. Spread about half of the coconut across your graham cracker crust.
2. In a blender or food processor, combine the pumpkin layer ingredients and blend until smooth.
3. Pour the pumpkin mixture on top of the coconut and sprinkle the fold-in walnuts over top. You can gently swirl the mixture to fold in the nuts.
4. Add the remaining coconut over the pumpkin and gently swirl the flavors together.
5. Place the pie in the fridge and allow to cool for a few hours so that it firms up enough to slice.

Serve chilled.

healthy vegan dessert for fall!

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More on Family Kitchen:

* Dark Chocolate Maple Cocoa
* 11 Flavors that Pair with Pumpkin
* 16 Vegan Slow Cooker Recipes + Giveaway
* 25 Genius Recipes that Infuse Fall into Breakfast
* 10 Spooky Vegan Recipes for October
* Speculoos Pecan Maple Cheesecake (vegan)
* Healthy Fall Pumpkin get the facts!

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