Recipe: No Bake Pumpkin Pie - Celiac Disease
Nov 1 2013

Recipe: No Bake Pumpkin Pie

Welcome to November!  Thanksgiving is right around the corner, so I thought it would be a great day to share this recipe for pumpkin pie.  The recipe comes to us courtesy of Chef Justin Swain of Rex 1516 in Philadelphia and puts a guiltless twist on a classic Thanksgiving dish by offering those who eat gluten-free a delicious dessert option!

NBGluten Free_Pumpkin-Pie

No Bake Pumpkin Pie (Gluten Free)

*Recipe courtesy of Chef Justin Swain of Rex 1516 in Philadelphia

Pie Crust

2 1/4 cup ground raw hazelnuts

3/4 cup cocoa powder

1/2 cup coconut oil

9 dates, stoned

– Place hazelnuts and cocoa powder in a large bowl and mix well, breaking up any lumps.

– Add coconut oil to powder mixture and mix well.

– Place dates in a small bowl and mash with a fork.

– Add dates to dough-like mixture and combine well with hands.

– Place crust into 9-inch round pie pan.

– Place crust in refrigerator while making filling.


1 (8-ounce) package cream cheese, softened

5 tablespoons unsalted butter, softened

1 1/2 cups powdered sugar

1 tablespoon pure vanilla extract

1 teaspoon molasses

2 1/2 teaspoon pumpkin pie spice

1 (15 ounce) can pumpkin puree

-Beat cream cheese and butter in the bowl of an electric stand mixer until smooth and creamy.  Both fats should be well softened to ensure the filling is lump free.

-Add the powdered sugar to the mixture and beat until smooth and fluffy.

-Add the vanilla extract, molasses, pumpkin pie spice and pumpkin puree and beat until thoroughly combined.  If you find that your filling is lumpy, pass it through a fine mesh strainer into a bowl.

-Spoon the filling into the pie shell.  Let pie chill in the fridge overnight.  (very important that it chills overnight or it won’t setup)

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!

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