Raw Vegan Pumpkin Pie
Prep time
Total time
Serves: 12 servings
  • 2 cups pecans (unsoaked)
  • 1 cup dates (pitted, chopped)
  • ½ teaspoon cinnamon
  • ½ teaspoon cacao or carob powder
  • 3.5 cups cubed pumpkin
  • 1 ripe avocado (peeled, seedless)
  • 1.5 cups of dates (pitted)
  • ½ tablespoon coconut oil
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon psyllium powder (to help thicken)
FOR THE TOPPING: (optional)
  • 1 cup almonds (soaked)
  • Squirt maple syrup (or agave or honey)
  • 1 teaspoon vanilla
  • Water
  1. Combine the pecans, dates, cinnamon, cacao/cocoa powder and sweetener in a food processor or high speed blender (Vitamix).
  2. Pulse chop until blended.
  3. Press into a pie pan evenly and set in the fridge.
  1. Chop the diced pumpkin cubes in a food processor until finely chopped.
  2. Transfer the pumpkin into your Vitamix and add the avocado, coconut oil, chopped dates, pumpkin spice, phyllium powder, & sweetener until thoroughly mixed.
  3. Pour into the pie pan over the crust.
  4. Sprinkle some cinnamon over top.
  5. Set in the fridge.
  1. Blend the almonds, sweetener, vanilla and some water to control the consistency of the cream you want, more water for a thinner base or less for thicker. You can also add some cacao/cocoa powder to make a chocolate version, but you will need a little more sweetener.
  2. Everything should be ready within an hour, I like to let mine sit in the fridge for around 2 hours but anything works.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/raw-pumpkin-pie-vegan-gluten-free-soy-free