Raw Vegan Pumpkin Pie Recipe


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Autumn here is always marked by the arrival of pumpkins in all the shops and pumpkin picking in the fields. So, as food always tastes best when it's local and seasonal then it was time to get our wellies on and find us a pumpkin. What is more traditional to make than pumpkin pie, so here the recipe for one of the many raw vegan things we did with the giant pumpkin we picked... it seems 5kg of pumpkin goes a very long way!!!

Servings: 4

Ingredients:

For The Base
 ½ cup Walnuts
 ½ cup Almonds
 1 cup Dates
For The Pumpkin Layer
 4 cups Fresh Pumpkin Diced
 ½ cup Dates
 ¼ cup Melted Cocoa Butter
 1 tsp Cinnamon
 ½ tsp Nutmeg
 ½ cup Slightly Warm Water

Directions:

1

First, select your favourite pumpkin to use!

2

In a food processor, chop all of the crust ingredients until they are finely chopped, then press them onto a plate. If you want to make it look pretty, do it inside a ring or a tub with the base cut off. I don't recommend making this inside a bowl/closed in tin unless you want a really soggy base.

3

Add all of your pumpkin layer ingredients and blend until smooth. Then pour it on top of your nutty base.

4

Pop it in the fridge for about 3 hours. After this time you'll notice a small amount of slight syrup like looking liquid at the base outside of the ring. Simply wipe this away (or leave it if you want!), sprinkle with cinnamon if you like then it's ready to serve!

 

 

Ingredients

For The Base
 ½ cup Walnuts
 ½ cup Almonds
 1 cup Dates
For The Pumpkin Layer
 4 cups Fresh Pumpkin Diced
 ½ cup Dates
 ¼ cup Melted Cocoa Butter
 1 tsp Cinnamon
 ½ tsp Nutmeg
 ½ cup Slightly Warm Water

Directions

1

First, select your favourite pumpkin to use!

2

In a food processor, chop all of the crust ingredients until they are finely chopped, then press them onto a plate. If you want to make it look pretty, do it inside a ring or a tub with the base cut off. I don't recommend making this inside a bowl/closed in tin unless you want a really soggy base.

3

Add all of your pumpkin layer ingredients and blend until smooth. Then pour it on top of your nutty base.

4

Pop it in the fridge for about 3 hours. After this time you'll notice a small amount of slight syrup like looking liquid at the base outside of the ring. Simply wipe this away (or leave it if you want!), sprinkle with cinnamon if you like then it's ready to serve!

Raw Vegan Pumpkin Pie Recipe

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4 thoughts on “Raw Vegan Pumpkin Pie Recipe

    • admin Post author

      Thank you so much, Alani. That’s so kind of you, especially as your raw food is so beautiful too. If you have a go, I’d love to hear how you get on. Linda x

    • admin Post author

      Mine was raw – cut straight off the pumpkin. You could probably use canned but that doesn’t even exist here in the UK so I have no idea how runny/thick it is, so couldn’t tell you how best to adjust your liquid levels to substitute. I’m sure you could have good fun trying though. I’d love to hear how you get on.