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
All
The Rawtarian
Nov 06, 2013
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 :)
Dija
Oct 30, 2013
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
The Rawtarian
Oct 31, 2013
Hi Dija! Nice choices for October desserts :)
Yuna
Jun 02, 2013
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.
The Rawtarian
Jun 02, 2013
Hi Yuna, yes to the 1/2 pump 1/2 carrots
Not sure re: cacao butter since I don't use it myself
Claire
May 20, 2013
I just made this pie for the first time, SoOoOo easy!! So far the filling is delicious..glad i made a little extra! Taste sensation! The count down is on until we can try a piece!!
The Rawtarian
May 20, 2013
Awesome, Claire. Sounds like it is going to be a hit!
Maja
Apr 26, 2013
Delicious and nutritious! Me and my man loved it thank you so much
The Rawtarian
Apr 28, 2013
Hi Maja, so glad you and your DH loved it!
Lynda Griparic
Mar 24, 2013
hI it would be great if you had an option to print your recipes on your web page
Energy Healer
Jun 07, 2019
Blessings ... A subscription gives you the option to print..
The Rawtarian
Mar 24, 2013
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/gettrk
:)
eva
Feb 05, 2013
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
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
Ally
Jan 24, 2013
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
If you're a geek I'm a geek too Ally! <3
Amanda
Dec 30, 2012
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
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"
Monica
Nov 30, 2012
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
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!
Tess
Nov 25, 2012
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
Hi Tess, the first step is to start making more living and raw food recipes - and you are doing just that :)
Iris
Nov 25, 2012
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
Hi Iris, Glad to have you here! :)
Rhinda Hale
Nov 23, 2012
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.....
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