No Bake Pumpkin Pie [Grain Free, Dairy Free]
Servings Prep Time
6 15min
Servings Prep Time
6 15min
Pumpkin layer:
  • 15oz pumpkin puree
  • 1Tbsp coconut sugar
  • 1tsp cinnamon
  • 1/2tsp pumpkin pie spice
  • 2Tbsp coconut cream(room temp, melted)
  • 4oz Kite Hill plain cream cheese
  • 1/2cup maple sugar
  • 1.5cup coconut creamchilled overnight
  • 1Tbsp vanilla extract
Whipped Cream:
  • 1can coconut creamchilled overnight
  • 3/4cup powdered sugar(see notes)
  1. Place all ingredients for the pumpkin layer in a bowl and mix until smooth. Place the mixture in the fridge to chill for 10 minutes.
  2. In another bowl, mix the cream cheese and 1/4 cup sugar until smooth. In a separate bowl, mix the chilled coconut cream, vanilla, and the remaining 1/4 cup sugar with a hand mixer until light and fluffy. Combine the two mixtures by hand into a fluffy mousse. Set in the fridge to keep cold.
  3. In a bowl, mix the remaining can of chilled coconut cream (do not add the liquid from the bottom of the can) and the powdered sugar. Mix until light and fluffy whipped cream forms.
  4. Begin layering the granola, pumpkin mixture, and mousse into jars. Top with whipped cream and a pinch of pumpkin pie spice and serve! Store leftovers in the fridge.
Recipe Notes

You do not need to use maple sugar – it is just lighter in color than coconut sugar and will keep your mousse and whipped cream a lighter color.

To make paleo powdered sugar, place 1 cup maple sugar and 1 Tbsp tapioca starch in a blender, and blend into a fine powder.

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