Overview

This raw pumpkin pie recipe is nice because it can be made the day before and kept in the freezer until ready to be eaten. It should be served frozen.
  • Prep Time

    10 min
  • Total Time

    1 hour 10 min
  • Suggested Servings

    12 servings
  • Yield

    12 small, rich slices
  • Shelf Life

    1 week in freezer
  • Equipment

Ingredients

Nutrition Facts

Directions

  • First, make the crust in your food processor:
  • 1. Place crust nuts in food processor. Process until crumbly. Add dates, coconut and salt. Process again until well-processed but still airy. Pinch between fingers. Sticks together? Ready.
  •  2. Dump pie crust mixture into pie plate. Press crust down firmly into pie plate. Form into crust. Press down firmly. Crust is now ready. (Set aside.)
  • Next, make raw pumpkin pie filling:
  •  3. Throw all pumpkin pie filling ingredients into your high-speed blender and blend from low to high until very, very silky smooth! (Try not to add any additional water other than what is called for. If it isn't blending properly, stop blender. Remove lid. Insert knife down side of blender - create air pocket. Remove knife, put lid back on, continue blending.)
  • 4. Pour pumpkin pie filling into pie dish on top of crust. Smooth out top of pie with a knife or back of spoon. Cover with a lid or plastic wrap.
  • 5. Place completed pie in freezer. Freeze for at least 4 hours.
  • 6. Keep in freezer at all times. If serving, slice immediately as needed and eat frozen. Tastes like real pumpkin pie - raw style!

The Rawtarian's Thoughts

By The Rawtarian

Raw pumpkin pie recipes are not something that are in my everyday recipe rotation. However, around Halloween or at Thanksgiving or Christmas it's nice to have a raw pumpkin pie recipe you can turn to for special occasions.

This raw pumpkin pie recipe is nice because it can be made the day before and kept in the freezer until ready to be eaten. It should be served frozen. I like to freeze my entire raw pumpkin pie in the freezer, and then slice about 1 minute before serving. It doesn't really taste frozen - it just tastes like cold pie. Don't defrost this raw pumpkin pie recipe because it will turn into a goopy mess!

For best pumpkin flavour, use the smaller pie pumpkins for eating (as compared to the huge pumpkins that you can buy to carve into jack-o-lanterns). Use the meaty inside part - discard the skin and seeds.

You must use the coconut oil. Do not substitute another oil. Coconut oil hardens when cooled - that's why it's so important in this raw pumpkin pie!

Nutrition Overview

B+grade
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is low in Calories.
  • This recipe is a noteworthy source of Protein, Dietary Fiber, Iron, Vitamin B6, and Vitamin A.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

221 votes
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hI it would be great if you had an option to print your recipes on your web page

206 votes
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Delicious and nutritious! Me and my man loved it thank you so much

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Hi Maja, so glad you and your DH loved it!

All

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I would like to make your pumpkin pie recipe. However my guest is allergic to cashews. What can I use as a substitute and if so, what amount of the ingredient should I use?

Thanks. Josie

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jbubonia's Review

Raw pumpkin pie recipe
5
5 out of 5

WOW! Delicious!. This is my favorite recipe yet. I can't wait for my family to taste it for Thanksgiving.

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Thanks, Janace! I hope they love it! :)

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plilly's Review

Raw pumpkin pie recipe
5
5 out of 5

I made this on Saturday and brought to dinner at friends. It was DELICIOUS!!! Probably one of the best desserts I've ever had. Some didn't want much and then eded up eating the entire piece. YUM!!!

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Oh, this is music to my ears. Nothing better than impressing friends! :)

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Hi! Seems pumpkins aren't available in the produce or frozen areas of my local markets right now. I've read that butternut squash can be used instead of pumpkin. Do you know? I am trying to avoid using canned pumpkin but want to achieve a nice flavor. Thank you!

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Hi Alysa, I've heard that, too. I've never tried it myself. If you do try, let me know how it turns out!!!!

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When you made this raw pumpkin pie, the recipe calls to pour into a "pie dish"........what kind of a "pan" did you use for the photograph? and it look like you dusted the top with powdered sugar and topped with anise flowers??

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Hi Lynn. An 8" round pie plate is standard. For this pic I used a 3.5" springform pan. I dusted with powdered coconut! :)

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Do you have a weight for the pumpkin, carrots, nuts, etc? ? 1 cup chopped pumpkin could vary quite a bit. Ounces or grams would be helpful. Can't wait to try....
Ann in Cardiff

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Want to make sure I get it... Do I need to cook the pumpkin before preparing the cake? Thanks

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Nope, the recipe calls for raw pumpkin! :)

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Tal, I thought the same thing as I have never made a "raw pie"..so read some more on the site and found out you chop the pumpkin skin and all into small chunks...its a "raw" pie so to cook it, would not be raw. I just made the filling, put everything in my Cuisinart blender and blended it to resemble pumpkin pie mix...poured it in my crust and into the freezer. I tasted the "filling" and is AWESOME! Good Luck!

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So you use the skin and the flesh?! Or do you peel it and deseed?

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Thanks, Lynn. :)

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Would canned pumpkin work ?
thanks

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Hi Annie, you could try unsweetened canned pumpkin. I've not made it with that, so you may have to tweak amount.

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I just made this and put it in the freezer!! Praying it'll be delicious because my vitamix quit just as I finished blending the filling....it says on the machine IF it does this to just wait 20 - 45 minutes and try it again....so I'm keeping my fingers crossed!!

Happy Thanksgiving from B.C. Canada!

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I made the pie today and my vita mix also died at the finish,
let me say though, this pie is wonderful. I couldn't believe with the nuts , pumpkin and carrots + coconut oil , it could taste just like regular pumpkin pie. It is wonderful.

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Ack, hard to lose your Vitamix. Glad you liked the pie, though, Marjied!

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Laura-Jane ,Once my vita mix cooled it worked again, but it is much louder than before. I will be a bit nervous to use it.

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Oh dear :(

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Aww, thanks Annie! I hope you had a great Thanksgiving, and your pumpkin pie turned out! :)

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This pie is DIVINE!!!! I made it last night and had it for breakfast this morning. My husband, who is hard to please when it comes to desserts, loved it as well. Looks like this is going to be a holiday staple for us :) Thank you!!

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Fantastic, Gina! For breakfast yet! :) :)

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I do have one question though, my mother is allergic to raw carrots and when I go visit her in two weeks I am looking to make this recipe with her…is there anything you can replace the carrots with?

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You can use more pumpkin instead. Note: You will also want to sweeten it a bit also, since the carrots did provide some additional sweetness.

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I am making this again . It was Delish! My non vegan parents devoured it! And they definitely found the " good for you" a plus! Anyways I don't have anything but raw almonds and walnuts and some cashews . I could just use walnuts for the crust?

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Hi Jenalee!

So glad you and your fam are enjoying this pumpkin pie!

Go for it with your crust modifications :)

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It was amazing and delicious! my non vegan family loved it

Posted from The Rawtarian's Raw Recipes App

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Glad to hear it, Janice! :)

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hello, my gramma made the best pumpkin pie in the world and I was wondering if these spice measurements would work with this? 1/2 tsp salt, cinnamon would stay the same, 1/2 tsp ginger, and 1/4 tsp of cloves???

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Sounds great JenaLee!

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Hi!

' Do not substitute another oil. Coconut oil hardens when cooled -
that's why it's so important...'

We can eat raw fresh coconuts but not processed coconut oil.
Is there any other healthy ingredient that can replace coconut oil!?

Thanks!

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Hi Mh,

Nothing comes to mind for this recipe as a sub for coconut oil. Sorry about that!

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I decided to give the pumpkin pie a chance because while my sister and I were visiting Toronto, we ate at a raw restaruant that sold raw pumpkin pie for $11 a slice. Wowzers. I didn't get to try hers, but I took this one to work and it passed the taste test. In addition, my toddler devoured it.

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Holy $11 per slice! Glad your pumpkin pie passed the taste test at work :)

PS: how cute are you?? love the pic Shannon!

71 votes
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Surprisingly loved this, i made it up as the Thanksgiving options were to be pie, pie and more pie with wheat crust. Whilst i was not overly fond of the nut/date crust- maybe some it didn't do correctly so i will still be trying it again. I loved, and i mean loved the filling. Hubby also liked it too, and my toddler. Figured i will be making this again as another ice cream option treat for myself :) I am going to try it using less honey as i think i could go a little less sweet. Also going to try piping it in swirls on a cookie sheet for more fun presentation.

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One more tip- it makes a killer ice cream. Have to keep it very well blended, but i freeze it for myself in small Tupperware, or ramekins, and for my toddler i freeze it in shaped ice cube trays- you can get those from Ikea for a $1 each- hearts, stars, flowers, fish. Then i pop a couple out as a treat dessert. She loves them.

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Yum Diane!!

58 votes
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Hi Diane,

I hear you re: the traditional pie options!

Glad the fam liked the filling! Nice idea re: piping swirls!

56 votes
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Also just found out, that a vita mix has trouble if you double the recipe, as mine keeps shutting off. You can also use maple syrup in place of honey. And it tastes just as good with only half of the honey / syrup.

38 votes
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Interesting Diane! I've never had my Vitamix shut off. It does get stuck sometimes though. (Blades spin but the food doesn't really cycle.)

Glad you enjoyed the pie!

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I made this last week, and used all pumpkin in place of the carrot. It was rawesome! My husband loved it too. And I'm getting ready to make another one now... thank you for all the time you put into this website. Everything I've had has been amazing.

42 votes
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Music to my ears Elissa :) Nice idea with the all pumpkin, if you've got it might as well use it!

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Thank you for this recipe! I am wondering if I can substitute almonds or walnuts for both the macadamians & cashews...(I am ready to make this pie & I don't have those & do not know where to find them raw).

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Hi Stacey!

In the crust you can definitely use walnuts instead of the macs, but for the filling only cashews or macadamia nuts will do :)

35 votes
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Everyone enjoyed this pie! I made one following your recipe and one substituting the cloves for 1tsp of nutmeg. I also used walnuts and macadamias for the crust. Both turned out great!!

Posted from The Rawtarian's Raw Recipes App

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Hi Dija! Nice choices for October desserts :)

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Hi! Great site! :) Can I substitute all pumpkin, for 1/2 pumpkin and 1/2 carrots? Also, can I substitute cacao butter for the coconut oil so that it will stay solid in the refrigerator? Thank you.

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Hi Yuna, yes to the 1/2 pump 1/2 carrots

Not sure re: cacao butter since I don't use it myself

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I just made this pie for the first time, SoOoOo easy!! So far the filling is delicious..glad i made a little extra! Taste sensation! The count down is on until we can try a piece!!

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Awesome, Claire. Sounds like it is going to be a hit!

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Delicious and nutritious! Me and my man loved it thank you so much

Top Voted
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Hi Maja, so glad you and your DH loved it!

Top Voted
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hI it would be great if you had an option to print your recipes on your web page

Top Voted
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Hi Lynda, great suggestion. This option does exist as one of the many member benefits of being a member of The Rawtarian's Kitchen :) www.therawtarian.com/trk

 

:)

35 votes
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Do you think you could sub macadamias for the cashews in the filling? My husband is allergic to cashews, and all the good raw recipes are cashew based! Thank you

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Hi Eva, yes, the only nut that you could possibly sub in most raw recipes is macadamias for cashews. This audio show of mine goes into more details :) http://www.therawtarian.com/rfp05-nut-substitutions

37 votes
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This recipe was the focus of my first ever gratefulness journal entry! Thank you for sharing it! I can't explain how much fun I had giving this recipe a go (yeah... I'm a geek).

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If you're a geek I'm a geek too Ally! <3

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I made this for Thanksgiving and it was wonderful! I want to make it again but can't find pumpkin anywhere. Do you think I could use sweet potatoes instead?

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Hi Amanda, now that is an interesting idea. I don't know for sure because I very very rarely use sweet potato, but I think it would be worth a shot. Give it a try, but maybe reduce the "pumpkin" (sweet potato) a bit and increase the "carrot" a bit - for example, try 3/4 cup "pumpkin" and 1 1/4 cup "carrot"

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Laura-Jane! FANTASTIC raw pumpkin pie recipe! I made it the morning of Thanksgiving 2012 and froze it till serving time. What a treat! Everyone loved it. It's a huge pie too! Thanks so much for sharing!

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It is huge, I still have some in my freezer and I am kinda sick of it now lol. Glad it was a hit with your family!

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About a year ago, I stopped eating sugar, flour and anything processed. I tried this recipe because of Thanksgiving and it was INCREDIBLE! I am so grateful that I stumbled across your website, I can't wait to try all the other recipes! I am actually considering going raw.. I'm not sure if I would be able to manage it though with school, but possibly!

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Hi Tess, the first step is to start making more living and raw food recipes - and you are doing just that :)

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Hello LAura-Jean,
Just made this pie and it's in the freezer. The pie filling taste amazing! Thank you for such great tasting recipes. So far everything I've made from your recipes are delicious.

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Hi Iris, Glad to have you here! :)

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I made the pumpkin pie as well and loved-loved how it turned out! Delicious! I added extra spices because I'm a freak with spices. Mmmmm.....

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Hi Rhinda! So glad this turned out well for you :) I like it too. It's very rich, but a nice treat for a big group or a special occassion.

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Having a blast making my second pie as we speak!!! Goes GREAT paired with Coconut Milk Whipped Cream and a sprinkle of Cacao Nibs I must say :) ... no dehydrator needed...

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Carter, that sounds awesome!!

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With my knowledge of making raw pumpkin pies, I thought that you have to put the pumpkin into a dehydrator? What do you think about this?

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Nope, not this recipe :)

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I made this last week and it was awesome! I'm making this again tonight. I wanted to share my substitutions: I made it with soaked cashews and canned pumpkin, and I did not add any water. I also made it in batches in the magic bullet (probably would not have gotten smooth without soaking). It was amazing, and probably easier with the canned pumpkin. Also, it didn't need to be frozen, just refrigerated.

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Great tips Lauren! xox

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Is there anyway to make this without using the coconut oil? What could I substitute?

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No sorry Tammy. There is NO substitution for the coconut oil in this recipe. You must use it! (It is what will help the recipe solidy when cold)

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This looks great for Thanksgiving. Thanks.

Posted from The Rawtarian App

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Samuel, it is deelish! I think it will do very well for Turkey day :)

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This recipe is AMAZING! Over the past few weeks, I've made three of these! I made one regularly, one with a chocolate crust, and the other with a topping of your raw chocolates. Thank you! My family (and I) ate them up really quickly! I really enjoy all of your recipes!

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Awesome Drew!! That is a sure sign of success when you make it again and again and again. Especially in quick succession :) I am so glad you liked it. Thanks for your note, I really appreciate your feedback and the windown into your family life :)

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i don't have time to soak.. can i not do that..? lol

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Haha, don't bother soaking!! My recipes do not require soaking unless the recipe explicitly states that some ingredients must be soaked.

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Is it true that raw cashews are not really raw. That they're heated to 350 degrees to neutralize a toxic oil?

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I haven't heard about the toxic oil part, but I have definitely heard that most cashews are indeed heated to help remove them from their shell.

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Super-like this one! My favourite in the local organic shop, has been waiting for this recipe for so long! Thanks

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My pleasure Jessie, I hope you like it :)

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WOW! That is an impressive use of raw pumpkin!

My health plan at work awards me points for working out, doctor's visits, buying generic drugs, attending seminars, keeping fit, etc. I'm half way to getting a free VitaMix (3 more years). This might be the very first thing I make!

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Haha love it! But three years is a long time to wait :/ That's very cool that your employer rewards that sort of thing though. Good HR!

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Great recipes! Being raw for the last month my concern is the fat content of all these delicious food. Am I going to expand like a ballon...
I hope not

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Everything in moderation! Just make sure that you are balancing goodies like this with nice green smoothies, soups, salads, and things like that. Balance is key :)

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Great recipes! Being raw for the last month my concern is the fat content of all these delicious food. Am I going to expand like a ballon...
I hope not

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Everything in moderation :) Ensure that you've got lots of healthy salads, soups, green smoothies, etc. to counter-balance this good stuff :)

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Sigh.... I love cashews, but seem to have developed an allergy to them - severe stomach troubles, & now I'm scared to try them agian. All the good recipes have cashews... Looks yummy!

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That is sad :( But at least you will still have chocolate :)

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You read my mind as this was what I wanted to bring to a thankgiving dinner!!! So glad you posted as your recipies are all amazing! What are your thoughts about using the canned pumpkin filling? Thanks!!!!

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Hi Michelle, glad I read your mind :) You could try unsweetened canned filling - not sure what the results would be since canned is usually wetter than real pumpkin. You could also try 2 cups of carrots instead of the 1 cup of carrots + 1 cup pumpkin. That would kinda be cheating (since there'd be no pumpkin in a pumpkin pie recipe), but hey - it would probably turn out and it's really the spices that make the pumpkinny taste :)

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I tried this recipe for a New Year's Eve party and everyone seemed to really enjoy it!
Thanks!
I did use canned pumpkin with all the same proportions as the recipe called for, and it turned out great! I froze the pie overnight and was fearful of the "soupy mess" potential, but after some hours of sitting on the counter at the party, it became a perfect consistency by the end of the night (4-5 hours). I left the 2 leftover pieces in the fridge overnight, and they never lost their shape. I was very happy with the results. Thanks again for the recipe!!

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I was just thinking I wanted to experiment with raw pumpkin pies this weekend. I will start with this recipe (and probably need to go no farther since every recipe I've made from this site is awesome!). Thanks for sharing.

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I would be honoured if you were to use this recipe as a base for your experiments, Susan. I am very happy with the filling, but it would be great to try a different crust! I was thinking of trying a chocolatey crust, but I thought that might be odd since one doesn't normally have a chocolate crust on a pumplin pie. What do you think?

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I've had great raw pumpkin pie with a chocolate crust...delicious and they used young coconut cream/pulp for a topping!

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Yum!!

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