Super Healthy Pumpkin Pie
Recipe type: Dessert
Cuisine: Raw Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
This extremely healthy is completely dairy free, sugar free and egg free, and you don't even have to bake it. It looks exactly like a traditional pumpkin pie and has all the flavors you would expect from this holiday dessert.
For the crust:
  • 12 dried figs, stem removed and soaked for 20 minutes in filtered water
  • 2 cups, raw walnuts
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
For the filling:
  • 2 cups raw cashews, soaked
  • 2 cups raw pumpkin, seeded peeled and chopped
  • 1 cup coconut oil, melted
  • 2 Tablespoons nutritional yeast
  • ½ cup agave (use maple if desired-also add more to taste if you'd like! You can also blend ½ cup of dates with ½ cup of water and substitute that.)
  • 1 teaspoon lemon juice or apple cider vinegar
  • 2 Tablespoons pumpkin pie spice (see recipe above for homemade version)
  • 2 Tablespoons soy lecithin granules
  • ¼ teaspoon salt
For the crust:
  1. Put the walnuts, cinnamon and salt in a food processor and pulse until the nuts are pretty broken up.
  2. Drain the figs and add them whole to the food processor and pulse some more until the mixture begins to stick together, and the figs are fully incorporated.
  3. Remove from the food processor and press into the bottom of a 9" pie pan.
  4. Press down on the mixture well to make sure that the crust is firm.
  5. Set aside.
For the pie filling:
  1. Blend all the filling ingredients together in a blender until smooth and pour into the prepared crust.
  2. Refrigerate the pie overnight and serve topped with coconut whipped cream if desired.
Recipe by Plant Craft at