No need to feel deprived of a special dessert around the holidays with this pumpkin pie that is free of crust, sugar and dairy, but filled with the great taste of pumpkin and spices.


  • 3 tablespoons ground chia seeds
  • 1 cup/150g raw unsalted cashews, soaked in hot water for 30 minutes and then drained
  • 1 (400g) BPA-free tin solid-pack pumpkin puree (not pumpkin pie filling)
  • ⅓ cup/115g treacle, at room temperature
  • ⅓ cup/75ml Date Syrup , at room temperature
  • 1 tablespoon pumpkin pie spice or mixed spice
  • 1 teaspoon pure vanilla extract


  • ⅓ cup/40g chopped walnuts (optional)


Preheat the oven to 180°C/350°F/gas mark 4.

In a small bowl, combine the ground chia seeds and 3 tablespoons of water, stirring to mix well. Set aside for 10 minutes to thicken.

Combine the drained cashews and the chia mixture in a high-powered blender and blend until the nuts are finely ground. Add the pumpkin puree, treacle, Date Syrup, pumpkin pie or mixed spice and vanilla and blend until smooth and creamy, about 2 minutes, stopping to scrape down the sides as needed.

Transfer the mixture into a 9-inch/23cm pie plate and bake for 45 minutes, or until the top looks cooked. Let the pie cool completely to room temperature, 1 to 2 hours, and then refrigerate until chilled and firm, about 3 hours. Keep refrigerated for up to 3 days.

To serve, cut into wedges and garnish with chopped walnuts, if desired.

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