Raw Vegan Pumpkin Pie!! This is a very special recipe that I’ve been making for many years, and it’s a tried-and-true favorite of mine in the fall and wintertime. This is a bit higher in fat because it’s a dish that’s meant for sharing! So I hope your family and friends will love it as much as mine do. 🙂
This pumpkin pie is raw vegan, grain & gluten free, soy free, corn free, and oil free. It tastes as decadent as it looks without any refined sugar or grains. This healthier version of pumpkin pie is super easy to make, while being more moist & tasty than traditional baked pumpkin pie. Raw or not, this will become your favorite pumpkin pie!
How To Enjoy Raw Pumpkin & Squashes
I didn’t know for years that you can enjoy most types of pumpkins and squashes raw, I thought they had to be cooked! In fact, they are better for you raw because all of the living enzymes will be intact. Raw pumpkin is full of nutrients, like beta carotene. So feel free to enjoy these wonderful fall and winter veggies as part of your raw foods diet. My favorites are kabocha, butternut squash, and pie pumpkins, which we’ll be using today!
Raw pumpkin and squash is amazing spiralized as raw noodles, sliced onto salads, made into warmed soups, or in a smoothie. You will have leftover pumpkin so feel free to make my Chipotle Pumpkin Soup Recipe I shared a few weeks ago on YouTube.
More on Persimmons
The secret ingredient though in this pie is ripe, gooey, sweet persimmons! For more on persimmons make sure to check out my post Low Fat Raw Vegan Cranberry Sauce & Persimmon Pudding where I share how to tell if they are ripe and more about persimmon varieties. In this recipe you can see I’m using the pointy type or hachiya persimmons. 🙂
- 25 medjool dates
- 1 cup walnuts
- 1 cup pecans
- 1 tsp vanilla extract
- ½ tsp sea salt
- ½ tsp pumpkin pie spice
- 1 cup pumpkin
- 4 medjool dates
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 3 very ripe persimmons
- Put all the crust ingredients in the food processor. Blend until it forms a dough, should press together easily without crumbling. If needed, add 1 tablespoon water.
- Press the crust dough into a pie pan.
- Add your filling ingredients to the blender, blend until smooth.
- Pour the filling into the crust and smooth it out evenly.
- Let rest in the fridge overnight, this will bring the flavors together and make sure it firms up enough for nice slices.
I thought I knew everything about making a pie, but, no. You improved an old standard. Thank you!
Cultivator Kitchen says
Oh thank you so much!! 🤓🧡 I hope you enjoy it! 😋