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

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85 votes
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Hi Renee!

I've written the directions here: :)
https://www.therawtarian.com/raw-pumpkin-puree-recipe

83 votes
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Thank you!! I realized what you meant by Pie Pumpkin after I posted, the Frenchy had never heard of Pie Pumpkin :)

31 votes
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My pleasure Renee - it was a great question and figured there had to be many others wondering the same thing. Merci! xox

33 votes
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I want to make this. Just got one question though. The recipe calls for 1/4 dates, but it doesn't say if that is in cups.

25 votes
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Hi Johnny, Oops! Sorry about that. I just corrected the recipe right now.... yes, you are correct, I intended to write 1/4 cup dates :)

27 votes
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This looks like it would be awesome with some pumpkin pie spice in the puree?

29 votes
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Definitely Matt :)

28 votes
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Rosemary Dux's Review

Raw pumpkin crumble recipe
5
5 out of 5

I would love to buy a printed recipe book

Do you have one?

Rosie

24 votes
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Hi Rosie,

Right now I have digital books only, which are available in The Rawtarian's Kitchen www.therawtarian.com/TRK

24 votes
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I plan on looking into your other RAW recipes, not just for me but I have friends who need these for their health and their weight management.

21 votes
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Sounds good Cristy! People gravitate towards raw for a variety of reasons, could be weight, allergies, health etc. Whatever the reason, I welcome you all! xox

12 votes
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Ilan's Review

Raw pumpkin crumble recipe
5
5 out of 5

I just LOVE you're easy to follow recipes.

14 votes
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Lovely to see your name here, Ilan :) xox

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Ilan's Review

Raw pumpkin crumble recipe
5
5 out of 5

Thanks. It's nice to virtual walk and learn here :) XOXO

10 votes
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:)

13 votes
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Id like to substitute pumpkin for apples? Can i do that?

Posted from The Rawtarian's Raw Recipes App

14 votes
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Hi Debbie,

Mmmm kinda! Apples are really firm, for an easy substitution, maybe try peaches or mangos instead... ?

If you want to do an apple crumble, I wouldn't do a puree - just thinly slice and marinate them in lemon juice and maple syrup for an hour or so in a low dish to soften them.

In my members-only area (The Rawtarian's Kitchen) I recently posted a peach crumble too - here's a pic of it to inspire ya!

15 votes
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Is the pumpkin the pumpkin purée in a can?

Posted from The Rawtarian's Raw Recipes App

112 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!

Top Voted
11 votes
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This looks wonderful--what is a "pie pumpkin"? Thanks! :-)

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They are generally sold (during autumn) at your local grocery store in the produce section for baking. "Pie" or "sugar" pumpkins are much smaller, sweeter, softer and less fibrous since they are grown for cooking/flavor as opposed to grown for size. If you're not sure, just ask someone working in the produce department at your local grocery store for a pumpkin that is sold to be eaten!

13 votes
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What is a "pie pumpkin"? I am not a baker or cook, so that term is lost on me. lol How much of that is needed to create the one cup of puree? Thx

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Hi Cristy! They are just the smaller pumpkins that are sold in the produce aisle for cooking with (as opposed to the huge pumpkins sold in giant bins as jackolanterns - they don't have as much flavor)

Sometimes they are also called sugar pumpkins.

As for volume, try for 2 cups chopped

14 votes
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Fantastic! I am already sharing this wonderful recipe with friends and family. I am going to attempt it for the family gathering at Thanksgiving. But I will try it on myself first. ha Thx for your answer.

10 votes
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Awesome Cristy! Always wise to try in advance - eliminates some of the pressure :)

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