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)

Feature available to Members.. Join today to unlock instantly.

Photos

Comments and Reviews

Top voted

221 votes
+
Vote up!
-
Vote down!

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

206 votes
+
Vote up!
-
Vote down!

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

197 votes
+
Vote up!
-
Vote down!

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

All

0 votes
+
Vote up!
-
Vote down!

i know this isn't very raw, but in a pinch can you use canned pumpkin?

Posted from The Rawtarian's Raw Recipes App

New
0 votes
+
Vote up!
-
Vote down!

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

New
0 votes
+
Vote up!
-
Vote down!

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.

New
1 vote
+
Vote up!
-
Vote down!

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

New
2 votes
+
Vote up!
-
Vote down!

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!!!

2 votes
+
Vote up!
-
Vote down!

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

0 votes
+
Vote up!
-
Vote down!

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!

0 votes
+
Vote up!
-
Vote down!

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

New
10 votes
+
Vote up!
-
Vote down!

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??

0 votes
+
Vote up!
-
Vote down!

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

12 votes
+
Vote up!
-
Vote down!

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

10 votes
+
Vote up!
-
Vote down!

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

8 votes
+
Vote up!
-
Vote down!

Nope, the recipe calls for raw pumpkin! :)

11 votes
+
Vote up!
-
Vote down!

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!

0 votes
+
Vote up!
-
Vote down!

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

New
0 votes
+
Vote up!
-
Vote down!

Thanks, Lynn. :)

11 votes
+
Vote up!
-
Vote down!

Would canned pumpkin work ?
thanks

8 votes
+
Vote up!
-
Vote down!

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

37 votes
+
Vote up!
-
Vote down!

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!

0 votes
+
Vote up!
-
Vote down!

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.

0 votes
+
Vote up!
-
Vote down!

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

0 votes
+
Vote up!
-
Vote down!

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.

0 votes
+
Vote up!
-
Vote down!

Oh dear :(

New
20 votes
+
Vote up!
-
Vote down!

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

45 votes
+
Vote up!
-
Vote down!

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!!

Leave a Comment or Review