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Raw Vegan Pumpkin Pie

November 10, 2016 by Rachel Carr 10 Comments

Raw Vegan Pumpkin Pie-so delicious and wicked healthy

pumpkin-pie-680px-3 pumpkin-pie-680px-23

If you are looking for a healthy dessert option this holiday season, look no further. This raw vegan pumpkin pie is made entirely from healthy, plant based ingredients-raw pumpkin, figs and healthy fats like organic coconut oil and walnuts. Believe me no one will know that this isn’t a cooked pumpkin pie-the texture and flavor are spot on.

First, though, you want to start with the pumpkin pie spice blend. I recently took a trip to Little India, here in Los Angeles where I live ad was so inspired by all the spices in the market. I stocked up because I love curry and I knew I would want to be making my own spice blends for the holidays! There are many ways to make pumpkin pie spice but this recipe is simple and full of flavor! To really make it special, grind your own from whole spices.

5.0 from 1 reviews
Homemade Pumpkin Pie Spice
 
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Prep time
5 mins
Total time
5 mins
 
An easy spice mix to create at home! This recipe makes enough for 2 pies.
Author: Rachel Carr
Recipe type: Spice blend
Cuisine: Raw Vegan
Serves: ¼ cup
Ingredients
  • 4 Tablespoons ground cinnamon
  • 1 Tablespoon ground nutmeg
  • 1 Tablespoon ground ginger
  • ½ Tablespoon ground cloves
Instructions
  1. Mix ingredients in a bowl and save in a glass jar until ready to use!
3.5.3208

This pie is so easy to make. No baking, no rolling out a crust. BUT you do have to peel a pumpkin! I recommend using a good peeler and peeling it whole, and then open it to remove the seeds and chop it into pieces. It will go much faster and be easier to handle.

Also, this pie needs time to set up before it can be served. You can get it to set up faster by placing it in the freezer if necessary and it should be ready in an hour. You can serve it directly out of the freezer!

pumpkin-pie-680px-2 Raw vegan pumpkin pie is a perfect dessert to bring to a harvest dinner.

5.0 from 1 reviews
Super Healthy Pumpkin Pie
 
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Prep time
30 mins
Cook time
3 hours
Total time
3 hours 30 mins
 
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.
Author: Rachel Carr
Recipe type: Dessert
Cuisine: Raw Vegan
Serves: 12 servings
Ingredients
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
Instructions
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.
3.5.3208

To top it all off, you can make this easy coconut whipped cream. Coconut cream is made by putting a can of full fat coconut milk in the refrigerator and allow it to chill completely. I really like Thai Kitchen brand. Open the can and scoop out the heavy, solid cream and discard the water. You can whip this by hand or in a stand mixer, it will turn out equally well. I have spiced my whipped cream with rum and ginger and sweetened to taste.
5.0 from 1 reviews
Rum & Ginger infused Coconut Whipped Cream
 
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Prep time
5 mins
Total time
5 mins
 
Coconut cream makes a perfect substitute for dairy cream. Rum and ginger complement the flavors of the pumpkin spice.
Author: Rachel Carr
Serves: ½ cup
Ingredients
  • 1 cup coconut cream, refrigerated and cream retained
  • 2 Tablespoons agave or maple syrup
  • ¼ teaspoon ground ginger
  • 1 Tablespoon dark rum
  • 1 teaspoon vanilla extract
  • pinch salt
Instructions
  1. Whip all the ingredients together by hand until peaks form. Keep refrigerated until ready to serve.
3.5.3208

Raw Vegan Pumpkin Pie-so delicious and healthy !

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Filed Under: Desserts, Raw Vegan, Uncategorized

Reader Interactions

Comments

  1. Barbara

    November 18, 2016 at 3:22 pm

    The market where I shop has figs, but they’re not in the greatest condition. Can dried figs be substituted in the pie crust and if so, how long should they be soaked?

    Thanks.

    Reply
    • Rachel Carr

      November 21, 2016 at 4:40 am

      dried figs are what you should use in the crust! don’t use fresh! I will clarify that in the post 🙂

      Reply
  2. Konstantinos

    November 5, 2018 at 6:39 pm

    Perfect recipe! It was sooo good! Thank you!

    Reply
    • Rachel Carr

      December 16, 2018 at 3:57 am

      Thank you!

      Reply
  3. Tara Sliwkanich

    October 3, 2019 at 5:01 pm

    Can I use pitted dates for the crust?

    Reply
    • Rachel Carr

      October 4, 2019 at 12:18 am

      Yes! Any dried fruit!

      Reply

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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