Recipe – Pumpkin Pie, Raw-ish

Prep Time

20 minutes

Cooking Time

N/A – Freeze time – 1 – 4 hours


8 servings



  • 1 1/2 cups raw walnuts or pecans
  • 1/2 cup Medjool dates, pitted and soaked in warm water for about 15 minutes
  • 1/4 cup dried, unsweetened coconut
  • 2 tablespoons flax seeds
  • 1/8 teaspoon sea salt


  • 2 cups cashews, soaked overnight in 4 cups water, measured before soaking, and drain before using.
  • 1 can pumpkin puree (NOT pumpkin pie filling!)
  • 1/2 cup coconut oil
  • 8 Medjool dates, pitted and soaked in warm water for about 15 minutes
  • 1/4 cup maple syrup
  • 1 tablespoon vanilla
  • 1/4 teaspoon sea salt
  • 2 tablespoons pumpkin pie spice*


  1. Place all of crust ingredients into food processor.
  2. Process until well-processed and it sticks when you pinch it together.
  3. Place pie crust mixture firmly into pie plate and set aside.Set aside.
  4. Put all of the filling ingredients into the food processor and process until very, very silky smooth!
  5. Spoon filling into pie dish on top of crust and smooth out top of pie with a spatula.
  6. Cover with a lid or plastic wrap.
  7. Place completed pie in freezer, preferably for 4 hours, but at least, 1 hour if you’re in a hurry.


Keep pie frozen until about ½ hour (if defrosting on counter) or 2 hours (if defrosting in fridge) before serving – See what texture you like. Keep leftovers (IF ANY!!) in the freezer.

*If you don’t have pumpkin pie spice you can use a mixture of dried cinnamon, nutmeg, ginger, cloves and cardamom.

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