optimized living ®

Raw Pumpkin Pie Recipe

November 18, 2015 ‐ Sylvaine HughsonPosted by ‐ Under: Recipes


You will love every bite of this smooth, delicious, and creamy pumpkin pie.  This unique raw pie recipe takes a little more time to prepare, but will greatly impress your health-conscious guests this Thanksgiving. Enjoy!

Pumpkin pie_shutterstock_315568802

Raw Pumpkin Pie

Prep Time: 35 minutes
Soak Time: Cashews – overnight/ Pumpkin – 3 hours
Dehydrating Time: 3-4 hours
Yields: 1 pie


For Crust:

2 cups raw organic pecans

4 organic dates, soaked until soft

For Filling:

1 medium sugar pumpkin (about 5 cups), chopped *

3 cups filtered water (divided)

½ cup agave nectar

¼ cup maple syrup

½ cup coconut butter, softened

½ cup organic raw cashews **

2 teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

¼ teaspoon cloves

* Start preparing the pumpkin the day before. Preparation directions below

** Soak overnight, rinse, and drain


For Crust:

1. Put pecans into a food processor with dates and blend until well ground.

2. Press into 8-inch pie plate and refrigerate.

For Pumpkin:

1. Peel the pumpkin and cut in half. Slice into 1-inch slices and chop into pieces that are about 1/8 inches thick.

2. Place on dehydrator screens and dehydrate at 115 degrees for about 3-4 hours. Remove before they get hard!

3. Place the dehydrated pumpkin in a bowl. Cover with two cups of the water and let sit for about 3 hours.

For Filling:

1. Place all ingredients (except for 1 cup water and cashews) into a food processor and process until it becomes a mash.

2. Add the cashews and process until well mixed.

3. Transfer half the mixture to high-speed blender. Add ½ cup water and blend until smooth.

4. Repeat with remaining filling and ½ cup water.

5. Mix the two batches together.

For Assembly:

1. Spoon the filling into the crust.

2. Refrigerate for at least 3-4 hours before serving.

~Courtesy of Rawmazing by Susan Powers

Tags: , , , , , , , , , , , , , ,

Have your say