Crust ingredients:
1 1/2 cups macadamia nuts (or a combination of walnuts or pecans and macadamia nuts)
1/2 cup dates
1/4 cup dried, unsweetened coconut
1/8 teaspoon sea salt
Pumpkin pie filling:
2 cups cashews
1 cup chopped pumpkin
1 cup chopped carrots
1/2 cup coconut oil
1/2 cup honey or agave nectar
1/2 cup water
1 tablespoon vanilla
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon allspice (optional)
1/8 teaspoon ground cloves (optional)
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
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 occassions.
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!
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Comments
Susan Rose
Oct 12, 2012
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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.
The Rawtarian
Oct 12, 2012
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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?
Phoenix11
Nov 25, 2012
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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!
The Rawtarian
Nov 25, 2012
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Yum!!
michelle
Oct 12, 2012
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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!!!!
The Rawtarian
Oct 12, 2012
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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 :)
Julia
Jan 05, 2013
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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!!
cathy
Oct 12, 2012
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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!
The Rawtarian
Nov 02, 2012
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That is sad :( But at least you will still have chocolate :)
jazzee
Oct 16, 2012
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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
The Rawtarian
Nov 02, 2012
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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 :)
jazzee
Oct 16, 2012
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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
The Rawtarian
Nov 02, 2012
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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 :)
Lisa G
Oct 17, 2012
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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!
The Rawtarian
Nov 02, 2012
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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!
Jessie Yang
Oct 17, 2012
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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
The Rawtarian
Nov 02, 2012
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My pleasure Jessie, I hope you like it :)
Emil
Oct 18, 2012
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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?
The Rawtarian
Nov 02, 2012
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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.
Brittney
Oct 20, 2012
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i don't have time to soak.. can i not do that..? lol
The Rawtarian
Nov 02, 2012
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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.
Drew
Oct 25, 2012
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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!
The Rawtarian
Nov 02, 2012
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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 :)
Samuel
Nov 05, 2012
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This looks great for Thanksgiving. Thanks.
Posted from The Rawtarian App
The Rawtarian
Nov 05, 2012
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Samuel, it is deelish! I think it will do very well for Turkey day :)
Tammy
Nov 05, 2012
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Is there anyway to make this without using the coconut oil? What could I substitute?
The Rawtarian
Nov 16, 2012
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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)
LaurenA
Nov 13, 2012
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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.
The Rawtarian
Nov 16, 2012
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Great tips Lauren! xox
Kacey
Nov 16, 2012
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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?
The Rawtarian
Nov 25, 2012
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Nope, not this recipe :)
RAW Carter
Nov 23, 2012
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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...
The Rawtarian
Nov 25, 2012
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Carter, that sounds awesome!!
Rhinda Hale
Nov 23, 2012
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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.....
The Rawtarian
Nov 25, 2012
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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.
Iris
Nov 25, 2012
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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.
The Rawtarian
Nov 25, 2012
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Hi Iris, Glad to have you here! :)
Tess
Nov 25, 2012
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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!
The Rawtarian
Nov 25, 2012
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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 :)
Monica
Nov 30, 2012
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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!
The Rawtarian
Nov 30, 2012
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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!
Amanda
Dec 30, 2012
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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?
The Rawtarian
Jan 06, 2013
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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"
Ally
Jan 24, 2013
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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).
The Rawtarian
Jan 26, 2013
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If you're a geek I'm a geek too Ally! <3
eva
Feb 05, 2013
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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
The Rawtarian
Feb 05, 2013
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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
Lynda Griparic
Mar 24, 2013
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hI it would be great if you had an option to print your recipes on your web page
The Rawtarian
Mar 24, 2013
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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
:)
Maja
Apr 26, 2013
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Delicious and nutritious! Me and my man loved it thank you so much
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