Raw Vegan Pumpkin Pie


Pumpkin, Pumpkin, Pumpkin!

Let’s go all the way : make this 100% raw, vegan pumpkin pie to end this year on a high note.

The best part is to top it with some homemade coconut whipped cream.The hardest part is to leave it for a day in the fridge to harden.

Overall, easy peasy!

Raw Vegan Pumpkin Pie

  • Servings: 10 to 12
  • Difficulty: easy
  • Print


  • 1 cup almonds, soaked, rinsed and drained
  • 1 cup walnuts, soaked, rinsed and drained
  • 1 cup dates
  • 1 tsp coconut oil
  • 1 tsp pumpkin spice
  • Pinch of salt


  • 1 can organic pumpkin puree
  • 1/3 cup maple syrup
  • ¼ cup almond milk
  • 4 dates
  • 1/3 cup organic brown sugar
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp vanilla extract


  • 1 can coconut milk
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract

To make the crust:

  1. In a food processor, blend the almonds and walnuts into a fine flour
  2. Add the other ingredients and process until combined
  3. Pour into a pie pan and let cool in the fridge

To make the filling:

  1. In a food processor, blend all the ingredients until well combined.
  2. The texture should be creamy.
  3. Adjust the sweetness and spices as per your taste.
  4. Pour into the pan over the crust and leave in the fridge overnight. Yes, it’s hard but you have to wait one day, it will be perfect.

Before serving, top each slice with a touch of homemade coconut whipped cream:

  • The day before you eat your pie, put a can of coconut whipped cream (don’t use the lite one) in the fridge.
  • Few minutes before you serve your pie, open the can and take only the cream part that should be hard now.
  • Whip it with a manual or electric whisk, add 1 Tbsp of maple syrup and 1 tsp of vanilla extract.

Scoop, put on top, serve and just do it! Now you can!

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