Raw pumpkin pie recipe

raw pumpking pie recipe

This (almost) raw pumpkin pie recipe tastes just like the real thing. Really.

I love raw desserts because they are lower in sugar, and usually high in protein. They fill me up in a way that “normal” sweets just don’t. So I’ve been experimenting with them lately. A few weeks ago I made some pumpkin puree, and thought a raw pumpkin pie would be great for Thanksgiving. I found this raw pumpkin pie recipe over at the Rawtarian. I made a few modifications, most notably using cooked pumpkin instead of raw. So really, this is a raw-ish pumpkin pie. I also made a chocolate crust just because I love chocolate and pumpkin.

If you’re looking for a healthy pie alternative for Thanksgiving, this is great. It really, truly tastes like pumpkin pie!

raw pumpkin pie recipe

Raw pumpkin pie is healthy enough to be a meal!

Recipe: Raw pumpkin pie recipe

Summary: This tastes exactly like pumpkin pie!


  • Pecan chocolate crust:
  • 1 cup pecans, coarsely chopped
  • 3-4 dates (or 2-3 tbsp maple syrup)
  • 1/2 cup cacao powder (cocoa powder)
  • pinch sea salt
  • 1 teaspoon vanilla
  • Pumpkin pie filling:
  • 2 cups cashews
  • 1 cup chopped pumpkin
  • 1 cup chopped carrots
  • 1/2 cup coconut oil
  • 1/2 cup honey or agave nectar
  • 1/2 cup water
  • 1 tablespoon vanilla
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground cloves


  1. For the crust: place all ingredients into a food processor and pulse until combined into a crumbly crust.
  2. Put paper liners in a cupcake pan. Divide the crust into 12 balls and place in cupcake pan. Press down with your fingers to firmly place the crust into pan.
  3. Set aside as you make the filling.
  4. Pumpkin filling: Throw all pumpkin pie filling ingredients into the food processor and pulse until silky smooth!
  5. Pour pumpkin pie filling into the cupcake pan on top of crust.
  6. Place in freezer and freeze for at least 4 hours.
  7. Store in the freezer. Let the pies thaw for about 20 minutes before eating.

Preparation time: 30 minute(s)

Cooking time:

Diet type: Vegan

Number of servings (yield): 12



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