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Pumpkin Pie Raw Vegan

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Dessert
Servings 8 pieces


  • Blender


For the Crust

  • 1 cup raw walnuts
  • 1 cup dates
  • 1 Tbsp ground flax seed
  • 1/2 tsp ground nutmeg
  • 1/2 tsp cinnamon powder
  • pinch of sea salt

For the Filling

  • 7 cups raw sugar pumpkin peeled and cubed
  • 4 Tbsp coconut nectar or another preferred sweetener
  • 1/4 cup raw walnuts
  • 1 tsp chia seeds soaked in water for 15min
  • 1/2 tsp cinnamon powder
  • 1/2 tsp ground nutmeg
  • 1/4 cup organic virgin coconut oil melted


  • Make your crust by processing all the ingredients together in a food processor.
  • Form the walnut date mixture into an about 9inch pie pan. Use your fingers to press the dough down into the pans to tightly fit. Place in the fridge to chill while you make the top layer filling.
  • To make the filling, pour all the ingredients into a blender. Turn it on until a smooth mixture forms, a couple of minutes.
  • Do a quick taste test of the filling. Adjust the spices as desired.
  • Remove the chilled pan from the fridge. Spoon the pumpkin filling over the bottom base layer and smooth to even out. Garnish the tops with a single walnut for each slice. Place in the freezer until set, about 30 minutes. Keep in the fridge or freezer.
Keyword raw vegan, gluten-free, vegetarian