Raw Vegan Pumpkin Pie

It’s officially the long weekend!

Which means my kitchen is going to be in for it…

There is something so therapeutic about a messy kitchen after successfully trying out a new recipe!

Until you have to clean it up.


This guy was worth it though. Really worth it.

Pumpkin is fabulous because it is rich in fibre, vitamin A and beta-carotene! Three very important nutrients.

I won’t mind if you eat the whole pie!

So, without further ado: I present to you, the best Raw Vegan Pumpkin pie you’ll ever taste!

Raw Vegan Pumpkin Pie

Crust Recipe:

-Roughly 1lb of Medjool Dates

-1 1/4 cups of Pecans

-Cinnamon to taste


Remove the pits from your dates and add to food processor along with pecans and cinnamon. Pulse on high until combined. With clean hands spread the crust into a 9 inch pie pan and set aside.


-1 small sugar pie pumpkin

-1 lb Medjool dates (you can use more or less depending on your taste buds: I used the whole pound.)

-1 and 1/2 persimmons (or 1 cup of diced pineapple or even apples!)

-1/3 cup of Raw Almond milk

-1 tbsp. Raw coconut sugar

-1 tbsp Pumpkin pie spice (Again, more or less. I just happen to love spices!)

-2 vanilla beans

-Optional: 1 tsp. Almond extract (technically won’t be raw but adds a nice touch.)


Remove the insides of the pumpkin, peel and chop. It may help to warm your pumpkin up a bit in the oven prior. Pit your dates and add along with your pumpkin, almond milk and coconut sugar to a food processor or high speed blender. Blend, and once combined add your persimmons (or other fruit), your spices and flavourings. Once smooth pour over top of your crust, decorate as you wish and set in the freezer for a couple of hours!

This pie tastes amazing topped with cashew cream and its super simple to make!

Raw Vegan Whipped Cream:

– 1 cup of cashews soaked in water overnight

-1/2 of a vanilla bean

-Cinnamon to taste


Once the cashews are soaked pulse in a blender or food processor with about 1 1/2 cups of water or more depending on your desired thickness. Add the vanilla and cinnamon and once smoothly combined pour through a strainer to remove any chunks. Store in the refrigerator.

So much goodness filled in one slice of pie. Just minus 10,000 ingredients. 😉

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