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
MW
Nov 27, 2014
i know this isn't very raw, but in a pinch can you use canned pumpkin?
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Nov 28, 2014
Yes, you can use unsweetened canned pumpkin! I've not used it so I'm not sure if the amount required would be EXACTLY the same.
Josie
Nov 26, 2014
I would like to make your pumpkin pie recipe. However my guest is allergic to cashews. What can I use as a substitute and if so, what amount of the ingredient should I use?
Thanks. Josie
The Rawtarian
Dec 03, 2014
Hi Josie, the only proper substitute is macadamia nuts. :)
Janace
Nov 23, 2014
jbubonia's Review
Raw pumpkin pie recipe
WOW! Delicious!. This is my favorite recipe yet. I can't wait for my family to taste it for Thanksgiving.
The Rawtarian
Nov 24, 2014
Thanks, Janace! I hope they love it! :)
Paula
Nov 10, 2014
plilly's Review
Raw pumpkin pie recipe
I made this on Saturday and brought to dinner at friends. It was DELICIOUS!!! Probably one of the best desserts I've ever had. Some didn't want much and then eded up eating the entire piece. YUM!!!
The Rawtarian
Nov 15, 2014
Oh, this is music to my ears. Nothing better than impressing friends! :)
Alysa
Nov 21, 2014
Hi! Seems pumpkins aren't available in the produce or frozen areas of my local markets right now. I've read that butternut squash can be used instead of pumpkin. Do you know? I am trying to avoid using canned pumpkin but want to achieve a nice flavor. Thank you!
The Rawtarian
Nov 25, 2014
Hi Alysa, I've heard that, too. I've never tried it myself. If you do try, let me know how it turns out!!!!
Lynn
Nov 03, 2014
When you made this raw pumpkin pie, the recipe calls to pour into a "pie dish"........what kind of a "pan" did you use for the photograph? and it look like you dusted the top with powdered sugar and topped with anise flowers??
The Rawtarian
Nov 15, 2014
Hi Lynn. An 8" round pie plate is standard. For this pic I used a 3.5" springform pan. I dusted with powdered coconut! :)
Ann Rhee
Nov 01, 2014
Do you have a weight for the pumpkin, carrots, nuts, etc? ? 1 cup chopped pumpkin could vary quite a bit. Ounces or grams would be helpful. Can't wait to try....
Ann in Cardiff
Tal
Oct 31, 2014
Want to make sure I get it... Do I need to cook the pumpkin before preparing the cake? Thanks
The Rawtarian
Nov 07, 2014
Nope, the recipe calls for raw pumpkin! :)
Lynn
Nov 02, 2014
Tal, I thought the same thing as I have never made a "raw pie"..so read some more on the site and found out you chop the pumpkin skin and all into small chunks...its a "raw" pie so to cook it, would not be raw. I just made the filling, put everything in my Cuisinart blender and blended it to resemble pumpkin pie mix...poured it in my crust and into the freezer. I tasted the "filling" and is AWESOME! Good Luck!
Tarin
Nov 26, 2014
So you use the skin and the flesh?! Or do you peel it and deseed?
The Rawtarian
Nov 28, 2014
Scoop out the flesh, and de-seed!!! :) Discard seeds and peel!
The Rawtarian
Nov 15, 2014
Thanks, Lynn. :)
Annie Hébert
Oct 31, 2014
Would canned pumpkin work ?
thanks
The Rawtarian
Nov 07, 2014
Hi Annie, you could try unsweetened canned pumpkin. I've not made it with that, so you may have to tweak amount.
annie
Oct 11, 2014
I just made this and put it in the freezer!! Praying it'll be delicious because my vitamix quit just as I finished blending the filling....it says on the machine IF it does this to just wait 20 - 45 minutes and try it again....so I'm keeping my fingers crossed!!
Happy Thanksgiving from B.C. Canada!
marjied
Nov 17, 2014
I made the pie today and my vita mix also died at the finish,
let me say though, this pie is wonderful. I couldn't believe with the nuts , pumpkin and carrots + coconut oil , it could taste just like regular pumpkin pie. It is wonderful.
The Rawtarian
Nov 20, 2014
Ack, hard to lose your Vitamix. Glad you liked the pie, though, Marjied!
marjied
Nov 20, 2014
Laura-Jane ,Once my vita mix cooled it worked again, but it is much louder than before. I will be a bit nervous to use it.
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