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No Bake Pumpkin Pie Brownies



2 cups raw pecans

1 1/2 cups pitted dates (15 medjool)

1/2 cup raw cacao powder

1 pinch Himalayan salt

1/4 cup water (or less)


1-15 oz can organic pumpkin

1/2 cup maple syrup

1/2 cup raw cashews

1 tbs virgin coconut oil

1 tsp cinnamon

1/2 tsp pumpkin pie spice

1 pinch Himalayan salt


Step 1 - Make your crust. Combine all ingredients, except for water, into a food processor and process until nuts are broken down into a rough flour like consistency and they bind with the dates. Slowly add up to 1/4 cup of water to the food processor (while it's running through the lid if possible) to help bind the crust. You should see it start to form into a ball.

Step 2 - Make your pumpkin pie filling. Combine all ingredients into a high-speed blender and blend for approximately one minute, or until creamy and smooth.

Step 3 - Grab a square 9x9 pan (or any type of pan that you prefer) and line the bottom with parchment paper. Press crust into the pan using your hands and form it to the shape of the pan, making sure that it is evenly distributed. You can wet your fingers with water during this step to prevent them from sticking to the crust.

Step 4 - Add pumpkin pie filling and spread evenly across the top using a rubber spatula.

Step 5 - Cover with a lid or plastic wrap and place into the refrigerator for six hours prior to slicing in order to set up.

Notes: As it is, this recipe can be a little bit messy to slice and eat. To firm up even more, place into the freezer for two hours prior to slicing. You can even store in the freezer permanently, but I personally don't like an entirely frozen texture. To top it off, I added dairy-free rice whipped cream and a sprinkle of pumpkin pie spice. You can also add additional crushed pecans to the top for garnish.

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