We use our own and third party cookies. Continuing to browse implies acceptance.More information


No-bake Pumpkin pies

No-bake Pumpkin pies

No-bake Pumpkin pies

10 min Easy 10 pies

Pie crust

150 g Organic cocoa & coconut granola

30 g melted coconut oil

60 g rice syrup

Pumpkin Pie Filling

220 g pumpkin puree

50 ml Organic quinoa real & rice drink

50 g melted coconut oil

100 g Medjool dates, pitted and soaked for 10 minutes

½ tsp vanilla extract

1 tsp cinnamon

¼ tsp ginger


Organic coconut ice cream

  1. First, place Organic cocoa & coconut granola, melted coconut oil and rice syrup into a food processor and process on high until it becomes a sticky mixture that hold together when squeezed in your palm.
  2. Add about 2-3 tablespoons of the mixture into the bottom of each silicone muffin cup and press to compact. Refrigerate while you make the filling
  3. For he filling blend all the ingredients together in a food processor until well combined.
  4. Pour filling into each muffin cup and smooth the top. Refrigerate until set, at least 4 hours and up to overnight.
  5. Serve topped with Organic coconut ice cream.



1 cup = 250 ml

1 tbsp = tablespoon

1 tsp = teaspoon