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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30 votes
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That is sad :( But at least you will still have chocolate :)

33 votes
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You read my mind as this was what I wanted to bring to a thankgiving dinner!!! So glad you posted as your recipies are all amazing! What are your thoughts about using the canned pumpkin filling? Thanks!!!!

29 votes
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Hi Michelle, glad I read your mind :) You could try unsweetened canned filling - not sure what the results would be since canned is usually wetter than real pumpkin. You could also try 2 cups of carrots instead of the 1 cup of carrots + 1 cup pumpkin. That would kinda be cheating (since there'd be no pumpkin in a pumpkin pie recipe), but hey - it would probably turn out and it's really the spices that make the pumpkinny taste :)

33 votes
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I tried this recipe for a New Year's Eve party and everyone seemed to really enjoy it!
Thanks!
I did use canned pumpkin with all the same proportions as the recipe called for, and it turned out great! I froze the pie overnight and was fearful of the "soupy mess" potential, but after some hours of sitting on the counter at the party, it became a perfect consistency by the end of the night (4-5 hours). I left the 2 leftover pieces in the fridge overnight, and they never lost their shape. I was very happy with the results. Thanks again for the recipe!!

30 votes
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I was just thinking I wanted to experiment with raw pumpkin pies this weekend. I will start with this recipe (and probably need to go no farther since every recipe I've made from this site is awesome!). Thanks for sharing.

34 votes
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I would be honoured if you were to use this recipe as a base for your experiments, Susan. I am very happy with the filling, but it would be great to try a different crust! I was thinking of trying a chocolatey crust, but I thought that might be odd since one doesn't normally have a chocolate crust on a pumplin pie. What do you think?

34 votes
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I've had great raw pumpkin pie with a chocolate crust...delicious and they used young coconut cream/pulp for a topping!

31 votes
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Yum!!

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