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–+ servings

No-Bake Pumpkin Pie for the Carnivore Diet

This no-bake pumpkin pie is a rich, spiced treat designed for anyone following a carnivore diet, using raw, nutrient-dense ingredients like egg yolks, milk, and honey.
With no oven needed, this simple and satisfying dessert keeps the natural goodness intact while delivering cozy fall flavors.
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Active Time 15 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8

Equipment

  • Blender or food processor
  • 9-inch pie dish
  • Medium saucepan

Ingredients
  

For the Crust (Optional)

  • 1 bag pork rinds 2.5 ounces
  • 6.5 ounces Medjool dates pitted (7 or 8 dates)
  • ½ cup milk

For the Pumpkin Filling

  • 2 tablespoons unflavored gelatin
  • ½ cup cold water
  • 3 cups fresh or canned pumpkin puree
  • ½ teaspoon salt
  • ½ teaspoon ground Ceylon cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup milk
  • 6 large egg yolks
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • Whipped cream optional

Instructions
 

  • Prepare the Crust (Optional): Combine the pork rinds, dates, and milk in a blender or food processor. Blend until fully smooth. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even layer. Set aside.
  • Bloom the Gelatin: In a medium saucepan, sprinkle the gelatin over the cold water. Let it sit for 5 minutes to absorb the water.
  • Cook the Pumpkin Mixture: Heat the gelatin and water mixture over medium heat, stirring until the gelatin dissolves. Stir in the pumpkin puree, mixing well as the mixture warms. Remove from heat and add the salt, cinnamon, and nutmeg. Stir thoroughly, then transfer to a large mixing bowl. Allow the mixture to cool to 110°F.
  • Combine the Filling: Whisk together the milk, egg yolks, honey, and vanilla extract. Pour this mixture into the cooled pumpkin blend, stirring until fully incorporated.
  • Assemble the Pie: Pour the filling into the prepared crust (if using) or directly into a 9-inch pie dish. Smooth the surface with a spatula. Cover with plastic wrap and refrigerate for 3 to 4 hours or overnight until firm.
  • Serve: Slice and serve chilled, topping with whipped cream if desired.

Notes

  • To make this recipe dairy-free, replace the milk with coconut milk.
  • Leftovers can be kept covered in the refrigerator for up to 4 days.
Keyword carnivore diet, carnivore pumpkin dessert, easy carnivore dessert ideas, high-protein pumpkin pie, no-bake carnivore recipes, raw ingredient pie
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