Recipe 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!
Recipe Photos
Nutrition Facts
- 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.
Amounts per 101 g (4 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 404 | 16 % |
| Protein | 6 g | 11 % |
| Fat | 33 g | 41 % |
| Carbohydrates | 27 g | 8 % |
| Dietary Fiber | 3 g | 11 % |
| Sugars | 16 g | |
| Calcium | 34 mg | 3 % |
| Iron | 2.4 mg | 18 % |
| Sodium | 61 mg | 3 % |
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Comments and Reviews
Top voted
Lynda Griparic
Mar 24, 2013
hI it would be great if you had an option to print your recipes on your web page
The Rawtarian
Apr 28, 2013
Hi Maja, so glad you and your DH loved it!
Maja
Apr 26, 2013
Delicious and nutritious! Me and my man loved it thank you so much
All
Blue_Eyes
Nov 19, 2020
What is on top of this in the photo?
ros44
Nov 06, 2019
Your recipes look very enticing. Great presentation!
Could I use an alternative sweetener like erythritol, allulose or xylitol for a Keto diet?
What proportion?
I am looking forward to have more Raw foods in my daily meals.
Energy Healer
Jan 03, 2019
lindam's Review
Raw pumpkin pie recipe
Totally gourmet! I made the crust with pecans. I did not have the separate spices ... so I use organic pumpkin pie spice.... I have a lot of pumpkin left over. I cubed and froze it. I hope it will still be as good in the next go-round? Thank you Laura Jane!
Energy Healer
May 28, 2019
lindam's Review
Raw pumpkin pie recipe
I want to make this again but instead of pumpkin I am dreaming of substituting mango. Frozen mango can sometimes be underwhelming... I will look for fresh mango's. Maybe a cardamon/clove/cinnamon spice.
What do you feel about substituting the mango for the pumpkin and the carrot?
Thank you for always being here for me. My daughter and I jump on and off through out the year... Right now we are doing the Raw 7 Day Smoothie Challenge off your fabulous and well-designed App ... xoxo Antonia Blue Star
The Rawtarian
Jan 03, 2019
Amazingly done, Linda!!
Annierw
Dec 06, 2016
Annierw's Review
Raw pumpkin pie recipe
Delicious!! I didn't have carrots, so I used more pumpkin. I am making my 3rd pie this week!!
The Rawtarian
Dec 09, 2016
Nice job! You are on a pie roll :)
Lizzy Gee
Nov 24, 2016
Can cashews be substituted for any other nuts? Not macadamia...
The Rawtarian
Nov 24, 2016
In the crust, almost any nut will work okay.
For the filling, though, it must be cashews (or macadamia nuts). No other nut will work! This is because cashews (and macadamia nuts) are the creamy nuts. (Other nuts won't be as creamy and won't work.)
ms
Oct 23, 2016
Greetings, this looks lovely. It is referred to as a pie, but the photos look like a 6" cake pan was used. Can you tell me what size pan this recipe is for? Thank you!
The Rawtarian
Nov 03, 2016
Hi Ms!
I used a tiny (4") springform pan for this photograph, but ignore that... :) Back in the day when I took this photograph, I used to try to make tiny versions of all of my recipes. (I found them easier to photograph back then!) I didn't use the entire batch in the photo.
Generally, if not taking photos, I usually use a standard pie plate (9") or my 8" springform pan for this recipe.
I hope this helps!
Linda Morse
Sep 26, 2016
Hello there Laura Jane... Goddess of Raw... would you be able to tell me the amount if I substitute the sweetener with brown rice syrup or maple? Love the organic brown rice syrup because it is less expensive than honey, is vegan and... tastes like caramel.... yummmm... Thank you!
The Rawtarian
Nov 15, 2016
Hi Linda!
You can use the same amount of maple syrup or brown rice syrup. Generally, it's a 1:1 ratio. Sometimes honey is a little sweeter than maple syrup, so perhaps add a tiny bit more.
Hope this helps!
Linda Morse
Sep 26, 2016
pS ... You make my life better... xoxo
The Rawtarian
Nov 03, 2016
I'd try using the same amount as called for in the recipe :) 1:1 ratio
emma
Oct 16, 2015
emma's Review
Raw pumpkin pie recipe
Amazing recipe!
The Rawtarian
Oct 17, 2015
Thanks! :)
Aray88
Nov 30, 2014
Aray88's Review
Raw pumpkin pie recipe
I made this recipe for Thanksgiving, and it tastes amazing! So good, fresh, and light. So good.
The Rawtarian
Dec 01, 2014
Oh, good to hear, Aray. Glad you enjoyed!
Heidi Williams
Nov 29, 2014
Heidi Williams's Review
Raw pumpkin pie recipe
Made this for Thanksgiving and it was a hit, my 12 yr old niece was reluctant to try it but then said it was better then the standard pumpkin pie. I think this is my new favorite raw dessert. Thank you once again!
The Rawtarian
Dec 01, 2014
Ah yes, don't you love converting the reluctant ones? Glad this was a hit with you all! :)
Annie
Nov 29, 2014
I used a combo of almonds and line nuts because I was out of cashews... Is this going to ruin the taste or texture?
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Dec 03, 2014
How did it turn out? I wouldn’t have suggested almonds – they are very grittty unlike cashews (due to the fiber/pulp).
Jeanette Spink
Nov 28, 2014
Hello,
i would love to forward your recipes to my friends, could you email them to m so I can forward them thanks. I try to eat healthy, but what I am reading in your wonderful recipes, I am not quite there yet. I do try and avoid all the cakes an cookies, and just eat food at night, occasionally I may have a Ghirardelli dark mint chocolate. Come to think of it, I only have a regular slice of cake or cookies, on my Birthday, Thanksgiving and Christmas. I don't take any medication except Fosomax for my bones. I think for (64) I am in pretty good shape, drink lots of water, and because I am an Instructor I believe I need to keep healthy. Thank you so much for educating me further. And also I buy all my produce from the Whole food store.
God Bless you for this information
The Rawtarian
Nov 28, 2014
So glad you enjoy my recipes, Jeanette! It sounds like you are eating well, and staying healthy! :)
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