No-Bake Pumpkin Pie With Coconut Whipped Cream

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No-Bake Pumpkin Pie With Coconut Whipped Cream
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Crust ingredients: coconut, pecans, dates, and almonds
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Cover the bowl with plastic wrap, making sure the wrap touches the surface of the filling, to prevent a crust from forming on top.
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Place the pitted dates in a food processor bowl fitted with an S-blade. Process until a compact ball forms.
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Place the almonds, pecans and coconut in the food processor bowl, and pulse until a meal forms. Break the dates into smaller pieces, and add to the bowl with the nut meal.
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Transfer the sticky dough to a lightly greased pie dish.
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With your hands, press the dough evenly to the bottom and sides of the dish, creating a piecrust.
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Pour the cold filling into the piecrust, spread evenly with the back of a spoon, and let set in the refrigerator for minimum 60 minutes.
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Open the can, and carefully scoop out the solid part that formed at the top.
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Beat the coconut cream with a whisk or hand mixer until it firms up, about 2 to 3 minutes. Let chill in the refrigerator.

Text, photos and food cooked by Michal Martinek

Nov 21, 2015

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No-Bake Pumpkin Pie With Coconut Whipped Cream

This is a great recipe for those who don’t want to bother with flour dough; it is faster and much easier. The silky filling—a burnt-orange pudding nicely calibrated with spicy-sweet spices—sits in a rich, dense crust composed of dates and nuts.

I’m not sure who came up with the idea for the coconut whipped cream—I think I learned it in a cooking class once—but it is genius and simple: Take a can of coconut milk, and let it chill in the fridge overnight. The next day, use the solid, butter-like mass that formed on top, and whip it. The important part is that the milk must be whole coconut milk; don’t buy light versions, because most of the fat has been removed.

You can also make the crust and filling the day before. Both will have more time to set and develop flavor.

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Serves 6–8
Filling
1 cup pumpkin purée
4 tablespoons cornstarch
¼ cup maple syrup
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon dried ginger
1/8 teaspoon ground cloves
½ teaspoon vanilla extract
Pinch salt
12/3 cups almond milk
Crust
2 cups dates, pitted
1 cup almonds
1 cup pecans
¼ cup unsweetened shredded coconut
1 teaspoon vanilla extract
Coconut Whipped Cream
1 13.5-ounce can coconut milk, chilled overnight
1 tablespoon powdered sugar
1 teaspoon vanilla extract

1

Prepare the filling. Place all filling ingredients, except for almond milk, into a medium saucepan and whisk. Pour in the almond milk and combine. Cook over medium heat, stirring slowly and constantly with a wooden spoon, until the mixture thickens, about 6–8 minutes.

2

Remove from the heat and place in a bowl. Cover the bowl with plastic wrap, making sure the wrap touches the surface of the filling, to prevent a crust from forming on top. Refrigerate until set and completely chilled, about 2–3 hours.

3

Prepare the crust. Place the pitted dates in a food processor bowl fitted with an S-blade. Process until a compact ball forms. Remove the date ball and set it aside.

4

Place the almonds, pecans and coconut in the food processor bowl, and pulse until a meal forms. Break the dates into smaller pieces, and add to the bowl with the nut meal. Add the vanilla extract and pulse until sticky dough forms.

5

Lightly grease a pie dish with vegetable or coconut oil. With your hands, press the dough evenly to the bottom and sides of the dish, creating a piecrust.

6

Pour the cold filling into the piecrust, spread evenly with the back of a spoon, and let set in the refrigerator for minimum 60 minutes.

7

Prepare the coconut whipped cream. Take the chilled coconut milk can from the refrigerator—do not tip or shake it! Open the can, and carefully scoop out the solid part that formed at the top. Transfer to a bowl, and reserve the liquid for smoothies or other recipes.

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