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

Nutritional score: 74 out of 100
  • 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

NameAmount% 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 %
Source: USDA, The Rawtarian

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Comments and Reviews

All

36 votes
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You can use more pumpkin instead. Note: You will also want to sweeten it a bit also, since the carrots did provide some additional sweetness.

90 votes
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jenalee's Review

Raw pumpkin pie recipe
5
5 out of 5

I am making this again . It was Delish! My non vegan parents devoured it! And they definitely found the " good for you" a plus! Anyways I don't have anything but raw almonds and walnuts and some cashews . I could just use walnuts for the crust?

81 votes
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Hi Jenalee!

So glad you and your fam are enjoying this pumpkin pie!

Go for it with your crust modifications :)

86 votes
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It was amazing and delicious! my non vegan family loved it

Posted from The Rawtarian's Raw Recipes App

81 votes
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Glad to hear it, Janice! :)

78 votes
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hello, my gramma made the best pumpkin pie in the world and I was wondering if these spice measurements would work with this? 1/2 tsp salt, cinnamon would stay the same, 1/2 tsp ginger, and 1/4 tsp of cloves???

76 votes
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Sounds great JenaLee!

85 votes
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Hi!

' Do not substitute another oil. Coconut oil hardens when cooled -
that's why it's so important...'

We can eat raw fresh coconuts but not processed coconut oil.
Is there any other healthy ingredient that can replace coconut oil!?

Thanks!

74 votes
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Hi Mh,

Nothing comes to mind for this recipe as a sub for coconut oil. Sorry about that!

84 votes
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Shannon E.'s Review

Raw pumpkin pie recipe
5
5 out of 5

I decided to give the pumpkin pie a chance because while my sister and I were visiting Toronto, we ate at a raw restaruant that sold raw pumpkin pie for $11 a slice. Wowzers. I didn't get to try hers, but I took this one to work and it passed the taste test. In addition, my toddler devoured it.

86 votes
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Holy $11 per slice! Glad your pumpkin pie passed the taste test at work :)

PS: how cute are you?? love the pic Shannon!

73 votes
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Diane's Review

Raw pumpkin pie recipe
5
5 out of 5

Surprisingly loved this, i made it up as the Thanksgiving options were to be pie, pie and more pie with wheat crust. Whilst i was not overly fond of the nut/date crust- maybe some it didn't do correctly so i will still be trying it again. I loved, and i mean loved the filling. Hubby also liked it too, and my toddler. Figured i will be making this again as another ice cream option treat for myself :) I am going to try it using less honey as i think i could go a little less sweet. Also going to try piping it in swirls on a cookie sheet for more fun presentation.

69 votes
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Diane's Review

Raw pumpkin pie recipe
5
5 out of 5

One more tip- it makes a killer ice cream. Have to keep it very well blended, but i freeze it for myself in small Tupperware, or ramekins, and for my toddler i freeze it in shaped ice cube trays- you can get those from Ikea for a $1 each- hearts, stars, flowers, fish. Then i pop a couple out as a treat dessert. She loves them.

68 votes
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Yum Diane!!

60 votes
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Hi Diane,

I hear you re: the traditional pie options!

Glad the fam liked the filling! Nice idea re: piping swirls!

58 votes
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Diane's Review

Raw pumpkin pie recipe
5
5 out of 5

Also just found out, that a vita mix has trouble if you double the recipe, as mine keeps shutting off. You can also use maple syrup in place of honey. And it tastes just as good with only half of the honey / syrup.

40 votes
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Interesting Diane! I've never had my Vitamix shut off. It does get stuck sometimes though. (Blades spin but the food doesn't really cycle.)

Glad you enjoyed the pie!

38 votes
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Elissa's Review

Raw pumpkin pie recipe
5
5 out of 5

I made this last week, and used all pumpkin in place of the carrot. It was rawesome! My husband loved it too. And I'm getting ready to make another one now... thank you for all the time you put into this website. Everything I've had has been amazing.

44 votes
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Music to my ears Elissa :) Nice idea with the all pumpkin, if you've got it might as well use it!

42 votes
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Thank you for this recipe! I am wondering if I can substitute almonds or walnuts for both the macadamians & cashews...(I am ready to make this pie & I don't have those & do not know where to find them raw).

33 votes
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Hi Stacey!

In the crust you can definitely use walnuts instead of the macs, but for the filling only cashews or macadamia nuts will do :)

37 votes
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Everyone enjoyed this pie! I made one following your recipe and one substituting the cloves for 1tsp of nutmeg. I also used walnuts and macadamias for the crust. Both turned out great!!

Posted from The Rawtarian's Raw Recipes App

37 votes
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Hi Dija! Nice choices for October desserts :)

111 votes
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Hi! Great site! :) Can I substitute all pumpkin, for 1/2 pumpkin and 1/2 carrots? Also, can I substitute cacao butter for the coconut oil so that it will stay solid in the refrigerator? Thank you.

101 votes
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Hi Yuna, yes to the 1/2 pump 1/2 carrots

Not sure re: cacao butter since I don't use it myself

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