Festive Raw Pumpkin Pie Recipe

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The past few weeks I’ve been thinking about a new dessert to try out, and really wanted to choose a healthy dessert recipe.

I decided to go with the Raw Pumpkin Pie, using freshly cut pumpkin, which works great for Halloween, Thanksgiving, or any other day!

The recipe isn’t super complicated and I’m sure you will love it as much as I do.

Please find the printable version of this recipe further below.

Raw Pumpkin Pie Ingredients

If you can’t get your hands on a fresh pumpkin, you can use a variety of replacements, from butternut squash to sweet potato.

Crust ingredients:

  • 2 Cups pecans or walnuts
  • 1/2 Cup soaked dates
  • Dash of sea salt

Filling ingredients:

  • 2 Cups shredded pumpkin, butternut squash, or sweet potato flesh
  • 1 Cup soaked dates
  • 1/2 Cup soaked, washed Irish Moss (optional)
  • 2 Tsp cinnamon
  • 1 Tsp freshly diced ginger
  • 1 Tsp nutmeg
  • 1 Tsp coconut oil
  • Dash of vanilla
  • 1/4 Cup almond milk or water to help blend

Irish Moss

Don’t worry if you don’t have Irish Moss, just skip this ingredient and put your pie in the freezer before serving. Irish Moss helps the whole pie gel together better, because it is a fibery seaweed product that blends well.

Irish Moss is full of super gentle fiber, it’s got great mineral content because it’s seaweed and it makes for great looking pies!

Make sure to wash the Irish Moss thoroughly to remove any sand or salt. Otherwise you’ll get a crunchy salty pumpkin pie, which is not exactly what we’re going for here!

Instructions

The good news is that creating a raw pumpkin pie yourself is surprisingly easy:

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

2. Cube and place in a high speed blender or food processor until it’s nicely chopped.

3. Add the rest of the ingredients and blend until nice and smooth. You might need to add more liquid to get it to blend well.

4. Pour into crust, then chill in the refrigerator for 30 minutes before serving.

Final Thoughts

This dessert might not seem overly sweet, but trust me when I say it can rival even the most traditional of pumpkin pies.

I personally love eating desserts that aren’t too sweet and that are actually healthy and nutritious.

Do you like pumpkin as much as I do? Check out this pumpkin soup recipe which I’m sure you’ll love too.

Festive Raw Pumpkin Pie Recipe
Prep Time
30 mins
Fridge Time
30 mins
Total Time
1 hr
 

A delicious, easy to make, raw pumpkin pie recipe, perfect for the festive days.

Course: Dessert
Cuisine: American
Keywords: pumpkin, pumpkin pie
Servings: 2 people
Author: Donna Harrison
Ingredients
Raw Pumpkin Pie Crust
  • 2 cups pecans (or walnuts)
  • 1/2 cup soaked dates
  • 1 dash sea salt
Raw Pumpkin Pie Filling
  • 2 cups shredded pumpkin (or butternut squash, sweet potato)
  • 1 cup soaked dates
  • 1/2 cup soaked Irish moss
  • 2 tsp cinnamon
  • 1 tsp freshly diced ginger
  • 1 tsp nutmeg
  • 1 tsp coconut oil
  • 1 dash vanilla
  • 1/4 cup almond milk (or water to blend)
Instructions
  1. Blend the crust ingredients in a high speed blender or food processor, then evenly distribute in the bottom of a pie plate.

  2. Cube and place in a high speed blender or food processor until it’s nicely chopped.

  3. Add the rest of the ingredients and blend until nice and smooth. You might need to add more liquid to get it to blend well.

  4. Pour into crust, then chill in the refrigerator for 30 minutes before serving.

 

Festive raw pumpkin pie recipe

 
Categories Recipes
Donna Harrison

I created Healthy Food Tribe because I am passionate about health, nutrition and green living, and I want to share my journey towards a better health with you.

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