Recipe Directions

  • 1. Place all "pumpkin filling" ingredients into blender and blend until well combined. Set aside.
  • 2. Re: "crumble," briefly process coconut, nuts and salt until pecans are reduced in size.
  • 3. Add dates and continue to process until mixture is coarse meal that still looks fluffy. Do not over-process. (You may still see small dark chunks of dates, but that’s okay.)
  • 4. Optional: Once crumble is done, you can optionally add in your dried cranberries for additional festive color.
  • 5. Once you are ready to eat, combine as you wish (see pics). Generally, the crumble should go on TOP because it won't get soggy as quickly.

The Rawtarian's Thoughts

By The Rawtarian

Here's a perfect Halloween, Thanksgiving or Christmas treat that can be whipped up super quickly. No prep or waiting required!

Some warnings for ya!

Do not combine the fruit with the crumble mixture until you are ready to eat!! Otherwise everything will get soggy. Avoid assembling the two until *immediately* before eating. Leftovers should be stored separately - one container for crumble, another container for the pumpkin mixture. Feel free to make both items and store them in the fridge in advance though. 

I love cinnamon, I mean, I am BONKERS for cinnamon. But PLEASE listen to my cinnamon measurement. Stick to the 1/2 teaspoon. Don't over-do it! Thank you.

Recipe Photos

Nutrition Facts

Nutritional score: 79 out of 100
  • This recipe is very low in Calories, Carbohydrates, and Sodium.
  • This recipe is a noteworthy source of Protein, Dietary Fiber, and Vitamin B6.

Amounts per 59 g (2 oz) suggested serving

NameAmount% Daily
Calories 231 9 %
Protein 3 g 6 %
Fat 19 g 24 %
Carbohydrates 15 g 4 %
Dietary Fiber 3 g 10 %
Sugars 10 g
Calcium 24 mg 2 %
Iron 0.94 mg 7 %
Sodium 77 mg 3 %
Source: USDA, The Rawtarian

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Comments and Reviews

Top voted

137 votes
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Awesome Abbie! So glad to have you here. Thanks for the pin! xox

112 votes
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It would be REALLY helpful if you could include the calories- carbs-etc. in all the recipes on here- I am diabetic and need to know this- Thanks

110 votes
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Hi Amy, you could use canned unsweetened pumpkin instead of the pumpkin filling, but that has most likely been cooked. Ideally it would be raw pumpkin puree as outline in the recipe :)

Hope this helps!

All

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Thanks for the lovely pumpkin recipe, I featured it on today's round-up at my blog!

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Thanks so much for the feature :)

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Anna Costanza's Review

Raw pumpkin crumble recipe
5
5 out of 5

Dear Laura, still need to try it-..I was confused at the beginning, where you say to use a blender: "1. Place all "pumpkin filling" ingredients into blender and blend until well combined. Set aside."
it is actually a food processor all the way? Using a blender is a nightmare on its own if not too juicy and not too strong blender. Thanks, Anna

6 votes
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Hi Annie,

Yes, with a non-powerful blender this one will be tough. Perhaps you can try using 1 cup canned pumpkin instead?

5 votes
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Anna Costanza's Review

Raw pumpkin crumble recipe
5
5 out of 5

No, no, I would never use the canned one :-( but It worked, blending the pumpkin. I first have it in small pieces in the food processor and then move it in the blender with other ingredients as you instructed; with a lot of patient but it worked! very yummy.
I have a bit to store (in separate glass jars). How many days you think can be kept?
cheers, Anna

4 votes
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Thanks for letting me know how you got along! Glad you made it work, Anna.

Pumpkin part probably keeps in fridge for 3-5 days.

Crumble lasts for ages! I keep crumble in my pantry for weeks.

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Does it work with hokkaido?

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Hi Hug61! I have no idea what hokkaido is - enlighten me please as I am curious!

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I'm about to make this and I wanted to verify: the pumpkin is raw? No need to boil it or pre cook it in any way before blending?

Posted from The Rawtarian's Raw Recipes App

3 votes
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No need to do anything with it, but you do want to use a PIE pumpkin because the flesh is tastier, less stringy and easier to deal with.

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Damien rock's Review

Raw pumpkin crumble recipe
5
5 out of 5

This was unbelievable. I have made 4 of your recipes and love them all. I'm having a lot of fun with your app. Thank you

18 votes
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Awesome, Damien. Glad you liked! :)

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Cat's Review

Raw pumpkin crumble recipe
5
5 out of 5

I used half a cup of hazelnuts and half cup of pecans and layered with raspberries, strawberries and yogurt......very yummy.

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Yum Cat!!

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Amazing recipe!

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So glad you enjoyed it, Phyllis!

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What's the serving size for this recipe?

Posted from The Rawtarian's Raw Recipes App

86 votes
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Hi Janet - 8 small servings

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I didn't have pecans so I used cashews & it was really good. My husband even liked this recipe which was shocking.

Posted from The Rawtarian's Raw Recipes App

83 votes
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Lol Brenda - glad you were able to convince your hubs about the pumpkin!

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I made the raw pumpkin purée .I didn't know how raw pumpkin would taste in a dessert, but it is delicious! I will be putting it together with the crumble tomorrow.

84 votes
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Awesome Christi! You are a raw superstar :)

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This looks so delicious! I've been trying to incorporate a lot more raw foods into my diet and this is a recipe that I will definitely try very soon!
pinning! :)

137 votes
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Awesome Abbie! So glad to have you here. Thanks for the pin! xox

Top Voted
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ReneeT's Review

Raw pumpkin crumble recipe
5
5 out of 5

I just made this and it is absolutely delish! Although I cheated a little because I used canned pure, I am not sure I understand how to make raw pumpkin pure?

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