Pumpkin Pie

For vegans dessert is always a good idea! Why? Because raw desserts are packed with healthy fats, healthy carbohydrates and clean protein. And there could be desserts that are ridiculosuly low in carbs just like this one!

Pumpkin is a vegetable that can be enjoy either salty or sweet. It is very nutritious and is most famous in purees or soups and of course for pumpkin pies, that are specially consumed during Halloween and Thanks Giving seasons. This pumpkin pie has a crunchy and thick nutty crust. The filling is pure pureed pumpkin with spices that makes the pumpkin spice. I topped it with strawberries and organic and unsweetened coconut shreds.

The filling has a perfect pie consistency. I used almond butter to create that consistency. The filling flavor is pure pumpkin spice  in which you can taste the cinnamon, nutmeg and clove. I also added turmeric and ginger. For a thick and crunchy crust, the secret is not to overprocessed the nuts with the dates.

With this Raw Pumpkin Pie dessert your table will be complete for Thanks Giving dinner, Halloween sweets or any ocassion.


yield: 8 pieces

For the crust:

1 cup cashews

3/2 cup dates

1/4 cup organic and unsweetened coconut shreds

For the filling:

2 cup pumpkin puree

1/4 cup organic agave

10 dates

1/4 cup vegan milk

2 tsp cinnamon

1tsp nutmeg

1tsp turmeric

1tsp ginger

3 cloves

3T organic coconut oil

Optional Toppings:


Coconut Shreds


For the crust:

1- Blend all of the ingredients until crunched.

2- Transfer to a 9inch circular dish and press on the sides.

For the filling:

1- Blend all of the ingredients until having an homogeneaous mixture.

3- Pour the mixture over the crust and spread it evenly.

4- Add the toppings and put it in the fridge for at least an hour before enjoying it!