Raw Pumpkin Pie

This will be the first Thanksgiving that I will have to come together with all the traditional eats without actually eating them. So, I have opened the test kitchen to try out various recipes to make sure I do not leave myself out of the festivities. I am determined to have my cake and eat it too, or in this case, pie. I came across this raw pumpkin pie recipe and decided to give it a try. I followed it closely, but in good old Natalie fashion, I had to change it up just a bit. Since I don’t have Irish Moss and don’t have a clue on where to find it, I upped the amount of coconut oil to 1 Tbsp and added Agave Nectar to sweeten it up a bit. I think it is going to be a success come turkey time.  Now I just need to find a good substitute for whipped cream and my life, I mean pie, will be complete.

Raw Pumpkin Pie


2 cups soaked pecans or walnuts

1/2 cup mojito dates, pitted

Dash of sea salt.

Blend the crust ingredients in a high speed blender for food processor , then evenly distribute in the bottom of a pie plate.

Raw Pumpkin Pie Filling

2 cups shredded pumpkin, butternut squash, or sweet potato

1 cup mojito dates, pitted

2 tsp. cinnamon

1 tsp. freshly diced ginger

1 tsp. nutmeg

1 Tbsp. coconut oil

Dash of vanilla

1/4 cup almond milk or water to help blend

Add to food processor and blend well.  Poor into crust, then chill in the refrigerator for 30 minutes before serving.

To view the original recipe click HERE.


One response to this post.

  1. […] all ingredients together in the food processor until smooth. Scoop filling into pie crust (found here) and serve.   Leave a Comment LikeBe the first to like this […]


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