Raw Pumpkin Pie

Your family and friends will be impressed with the authentic pumpkin pie flavour.  They should also be impressed with the heaps of beta-cartone, antioxidents, omega 3's and fiber found in this raw, vegan, dairy free, gluten free, un-cooked pumpkin pie.



The Crust
2 Cups Raw Walnuts
6-8 Medjool Dates

The Filling
4 Cups Raw Sugar Pie Pumpkin or Organic Pie Pumpkin, cubed
12 Medjool Dates, pitted
1/2 Fresh Persimmon
3 Tbsp Coconut Oil, melted
1 Tsp All Spice 
Optional: 1/4 Tsp cinnamon, nutmeg, ginger, cloves



1.  Turn stove on min or lower and add coconut oil

2.  Process walnuts in food processor and grind into a fine crumb consistency

3.  Add dates and process until the walnuts and dates stick together 

4.  Press dough into 8 inch pie plate/dish and form crust

5.  Process pumpkin in food processor, add dates and persimmon, blend until pureed 

6.  Transfer puree to blender, add melted coconut oil and all spice

7.  Blend until smooth, creamy pie filling consistency 

8.  Pour filling into pie crust and chill for a couple of hours

9.  Garnish with leaves for a festive look or dust with spices


10.  Slice and enjoy!!!



  • After processing the walnuts and 6 dates, stop the food processor, remove the blade and grab a handful of the dates and walnuts to see if they are sticking.  If you feel that they are sticking together enough to form a crust, then you don't need to add the additional dates


  • If you like the taste of pumpkin spices, I would recommend adding the optional spices.  Try the filling after you add the all spice before adding anymore spices.  With raw recipes flavours are really enhanced, so you don' want to over flavour it