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

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90 votes
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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!!

100 votes
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Awesome, Claire. Sounds like it is going to be a hit!

239 votes
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Delicious and nutritious! Me and my man loved it thank you so much

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238 votes
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Hi Maja, so glad you and your DH loved it!

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259 votes
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hI it would be great if you had an option to print your recipes on your web page

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174 votes
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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

 

:)

37 votes
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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

36 votes
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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

39 votes
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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).

48 votes
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If you're a geek I'm a geek too Ally! <3

50 votes
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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?

32 votes
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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"

34 votes
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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!

34 votes
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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!

32 votes
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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!

32 votes
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Hi Tess, the first step is to start making more living and raw food recipes - and you are doing just that :)

33 votes
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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.

33 votes
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Hi Iris, Glad to have you here! :)

33 votes
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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.....

33 votes
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Hi Rhinda! So glad this turned out well for you :) I like it too. It's very rich, but a nice treat for a big group or a special occassion.

39 votes
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Having a blast making my second pie as we speak!!! Goes GREAT paired with Coconut Milk Whipped Cream and a sprinkle of Cacao Nibs I must say :) ... no dehydrator needed...

34 votes
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Carter, that sounds awesome!!

34 votes
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With my knowledge of making raw pumpkin pies, I thought that you have to put the pumpkin into a dehydrator? What do you think about this?

31 votes
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Nope, not this recipe :)

33 votes
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I made this last week and it was awesome! I'm making this again tonight. I wanted to share my substitutions: I made it with soaked cashews and canned pumpkin, and I did not add any water. I also made it in batches in the magic bullet (probably would not have gotten smooth without soaking). It was amazing, and probably easier with the canned pumpkin. Also, it didn't need to be frozen, just refrigerated.

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