Chef Justin Swain’s No-Bake Pumpkin Pie (Gluten-Free)

Image credit: Justin Swain / REX1516
Image credit: Justin Swain / REX1516

So with Halloween 2013 officially behind us, the remainder of the 2013 holiday season’s food focus will be on eating and drinking well on Thanksgiving, Christmas, and New Years. Consequently, many of us will mark those occasions with dramatic overindulgence in the less-than-nutritionally-advisable deliciousness that will be nigh inescapable from now through early January. We’ll feel terrible afterward for having done so, but we’ll do it anyway, because it’s tradition.

Bearing that in mind, I’m pleased to share this healthy no-bake dessert option created by Chef Justin Swain of Philadelphia’s popular Southern-cuisine restaurant Rex 1516. Preparing this tasty, guilt-free pumpkin pie that’s also gluten-free and easy to make won’t just make a wonderful addition to your holiday table, it could also mark the advent of a new, healthier holiday dessert tradition in your household.

No-Bake Gluten-Free Pumpkin Pie
By Chef Justin Swain / REX 1516

Pie Crust
• 2 1/4 cup ground raw hazelnuts
•  3/4 cup cocoa powder
• 1/2 cup coconut oil
• 9 dates, stoned

  1. Place hazelnuts and cocoa powder in a large bowl and mix well, breaking up any lumps.
  2. Add coconut oil to powder mixture and mix well.
  3. Place dates in a small bowl and mash with a fork.
  4. Add dates to dough-like mixture and combine well with hands.
  5. Place crust into 9-inch round pie pan.
  6. Place crust in refrigerator while making filling.

Filling
• 1 (8-ounce) package cream cheese, softened
• 5 tablespoons unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 tablespoon pure vanilla extract
• 1 teaspoon molasses
•  2 1/2 teaspoon pumpkin pie spice
• 1 (15 ounce) can pumpkin puree

  1. Beat cream cheese and butter in the bowl of an electric stand mixer until smooth and creamy.  Both fats should be well softened to ensure the filling is lump free.
  2. Add the powdered sugar to the mixture and beat until smooth and fluffy.
  3. Add the vanilla extract, molasses, pumpkin pie spice and pumpkin puree and beat until thoroughly combined.  If you find that your filling is lumpy, pass it through a fine mesh strainer into a bowl.
  4. Spoon the filling into the pie shell.  Let pie chill in the fridge overnight.  (very important that it chills overnight or it won’t set)
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