No-bake pumpkin pies

Prep 0 h : 0 m
Cook 0 h : 40 m


  • 90g pecans

    180g fresh dates, pitted

    2 tbsp coconut oil, melted

    ¼ tsp ground ginger

    For the pumpkin filling

    800g pumpkin, peeled and chopped coarsely

    120g ricotta

    160g fresh dates, pitted

    2 tsp vanilla extract

    ¼ tsp each ground ginger and cinnamon


  • Process 60g pecans, 140g dates, oil and ginger in a food processor until finely chopped and sticky.

    Spoon it evenly in 6 180ml glass jars and press down.

    Refrigerate until required.

    Meanwhile, make filling.

    Steam pumpkin for 15 mins or until soft. Drain well.

    Cool slightly and process with remaining ingredients.

    Spoon into each glass.

    Cover and refrigerate overnight.

    Chop the remaining pecans and dates and sprinkle over the pies just before serving.