Hey, bunnies! Today we’re going to make a raw vegan pumpkin pie. One of my awesome friends Carla loves vegan pumpkin pie so I wanted to make a raw version of it for her to try.

Raw vegan Pumpkin Pie

Raw vegan Pumpkin Pie-2

This is also the first recipe in my Halloween series this year. I’m so excited to get all of these fun, tasty, spooky recipes up for you guys so you can enjoy the holidays just as much as I do without the guilt. Everything you need is listed below to make raw vegan pumpkin pie. Enjoy!

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Raw vegan Pumpkin Pie-4

Raw Vegan Pumpkin Pie



1 cup raw macadamia nuts

1 cup raw cashews

1 cup pitted dates packed

1/2 cup mulberries

pinch Himalayan salt

pinch cinnamon


1 pie pumpkin seeded and peeled (mine weighed 3lb 12 oz)

1 cup pitted dates packed

1/3 cup coconut oil

1/3 cup raw coconut nectar

1 1/2 tsp pumpkin pie spice


For the crust place, all the crust ingredients in a food processor and try to spread them out evenly.

Process until the mixture becomes sticky and moldable. Just press it against the side of the processor container. If it stays on the wall you’re good to go.

Press the crust evenly into a 9in pie pan.

For the filling, add the pumpkin to a high-speed blender and blend to get it a smooth as you can. You can also use a food processor but I find the motor of my Vitamix with the tamper tool works better for this.

Then add in all remaining filling ingredients and blend until smooth.

Pour your filling into the pie pan on top of the crust and smooth it out with a spatula.

I like to freeze my pie overnight, but you may get away with 4-6 hours if you can’t wait. It’s important that the pie be well chilled or else it will fall apart when you cut it. The crust, filling, and all.

Remove it from the freezer and you can let it sit for 15 min or so and cut yourself a slice or cut the whole pie at the same time. Cut it when mostly frozen for the best looking cuts.

Store this pie in the freezer and grab a piece when you want it. Let it thaw for 15-30 min.


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