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one green planet

If you thought raw pumpkin desserts could not be done, then take a look at this beautiful raw pumpkin pie! The slightly chewy crust is made from nuts and dried fruits and for the filling, all you need to do is blend cubed sugar pumpkin with dates, coconut oil, and pumpkin pie spice (of course). The result is a delicious pie that captures the spirit of the cooked version. This would be delicious served with a big scoop of raw vanilla ice cream.

Raw Pumpkin Pie [Vegan]

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Calories

361

Serves

8

Ingredients

For the Crust:

  • 1 cup cashews
  • 1 cup almonds
  • 1/4 cup raisins
  • 1 cup dates
  • 1/8 teaspoon salt

For the Pumpkin Filling:

  • 1 sugar pumpkin (about 7 cups), peeled, gutted and cut into cubes
  • 1 cup dates
  • 4 tablespoons melted coconut oil
  • 1/3 cup maple syrup
  • 1-4 tablespoons pumpkin pie spice (cinnamon, nutmeg, ginger, and cloves)

Preparation

To Make the Crust:

  1. Process the nuts in your food processor until they are like a rough flour. Add the dates, raisins and salt. Pulse until it all sticks together in a lump. Press into the bottom of a pie dish and refrigerate.

To Make the Pie Filling:

  1. Process the pumpkin cubes until they can't get any smaller in your food processor. Add in the other ingredients and process until it can't get any smoother. Transfer the filling to your high-speed blender and blend on the highest setting to get it super smooth like the cooked version. Add whatever you think it needs. Spread the filling onto your pie crust and let it set in the refrigerator for a few hours.
  2. Serve with raw ice cream or cashew cream.

Nutritional Information

Per Slice: Calories: 361 | Carbs: 34 g | Fat: 23 g | Protein: 9 g | Sodium: 3 mg | Sugar: 25 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

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