No-bake gluten-free pumpkin pies

These adorable single-serve no-bake pumpkin pies are both refined sugar-free and gluten-free for a healthy dessert that's naturally sweet with the perfect hint of pumpkin spice.

  • 40 mins preparation
  • Serves 6
  • Print


  • 3/4 cup (90g) pecans
  • 9 fresh dates (180g), pitted
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon ground ginger
Pumpkin filling
  • 800 grams jap pumpkin, peeled, chopped coarsely
  • 1/2 cup (120g) ricotta
  • 8 fresh dates (160g), pitted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon


  • 1
    In a food processor, process ½ cup of the pecans, 6 of the dates, the oil and ginger until finely chopped and sticky. Press pecan mixture into the base of six ¾-cup (180ml) glass jars. Refrigerate until required.
  • 2
    Steam pumpkin for 15 minutes or until soft; drain well. Cool slightly. Process pumpkin with remaining ingredients until smooth.
  • 3
    Spoon filling into jars; cover, refrigerate for 2 hours or overnight.
  • 4
    Coarsely chop remaining pecans and remaining dates; sprinkle mixture on pies before serving.


You can use the end of a rolling pin to press the base mixture into the jars.Pies can be made to the end of step 3, up to 2 days ahead.

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