Are you ready to make a pumpkin pie from scratch? This no bake vegan raw pumpkin pie is a real treat, and yet it’s pretty simple and quick.
It starts off with a cinnamon graham base (all vegan) in which you’ll be pouring a gorgeous pumpkin filling.
We use carrot to boost the flavour and sweetness. This means you don’t need quite as much sugar.
You’ll notice we’ve used optional lecithin. Lecithin is an emulsifier, which means it binds the water and fats/oils. This means you’ll end up with a little more pleasing flavour and texture. If you want to make this raw pumpkin pie and don’t have the lecithin, you can leave it out and still have an amazing raw dessert.
You’ll see I also mention that the nuts for the base need to be dry for the recipe. In raw food, we always advise soaking nuts, as it makes them more nutritious and digestible, since you’re getting rid of the antinutrients, such as phytic acid and enzyme inhibitors. You’ll want to dry the nuts before use, so I’d suggest drying them in a food dehydrator if you have one, or an oven on a low heat. The latter will mean you’ll need to keep an eye on them to know when they’re dry, as it’ll happen a lot quicker than a food dehydrator.
Raw Pumpkin Pie
Nutrition (For one serving)
- 1/4 cup coconut flour
- 1 1/2 cup pecans *
- 1/4 cup oat flour
- 7 dried apricots diced
- 1/2 cup raisins diced
- 2 tbsp coconut sugar
- 1/2 tsp lemon juice
- 3 tbsp coconut butter
- 1 tsp cinnamon
- 1 cup cashews soaked for 20 minutes
- 1 cup pumpkin flesh peeled & diced
- 1 cup carrot juice
- 1/4 cup honey or coconut nectar
- 1 tbsp lemon juice
- 2 tsp lecithin optional
- 1 pinch salt
- 1 vanilla pod scrapings
- 1 cup coconut butter melted / softened
- 2 tsp pumpkin spice **
- Grind all ingredients in a food processor.
- Press into the cheesecake pan.
- *You’re going to want to use the pecans dry in this recipe. So if you also want to soak them (advised to make them more digestible) you’ll need to dry them before use. This can be done in a dehydrator at 115F, or in an oven on a low temperature.
- Blend all ingredients in a high-speed blender until smooth.
- Pour over base.
- Set in fridge and allow to set for 4+ hours, preferably overnight.
- Serve with a scoop of your favourite vanilla ice cream.
- **In the UK you can use mixed spice if you have trouble getting pumpkin pie spice
80 thoughts on “Raw Pumpkin Pie”
Thanks for sharing this useful info. Keep updating same way.
I would like to transport this recipe for my sweet potato pies this holiday season as I’m not a fan of pumpkin pie, pumpkin spice or all spice. What changes would need to be made?
Hi Richard, I’m not sure I follow. Are you saying that you’re not a fan of traditional pumpkin pie, so you normally make sweet potato pie, but this year you want to make this raw pumpkin pie, but without the spices?
Hi, I have liquid sunflower lecthin. How can I use that? Like how much?
1 teaspoon should do it
Yesss!! Thank you so much for the superfast reply!!
Can you give us a recipe for raw pumpkin pie instead of the cheesecake version? Thanks.
This is actually just a pumpkin pie, I’m not sure why I called it a cheesecake 🙂
Hi—thanks for creating these amazing, life-giving recipes. I’ve heard mixed information regarding the digestibility of raw squash/pumpkin. What do you think? Would soaking chopped pumpkin with lemon juice for a few hours before blending help with digestion? Or should I just relax haha. Thanks again 🙂
Hey, I don’t know that soaking with lemon juice would improve digestibility. It really comes down to how well you feel you’re digesting it when you eat it. If it feels good in your body, then I think you’re probably good to go.
How long will this keep ?
You’d be good for 7 days, but you can also freeze it
great, and thanks for the quick reply!
just a question about coconut oil…is 3 tsp coconut oil in the solid room temp state equivalent to 3 tsp liquid coconut oil?
Yep, just measure them out the same.
I do not have carrot juice what can i substitute ?
Are you allergic to carrot juice? The reason I ask is because it’s by far the easiest to use to get the colour you need, so juicing up some carrots would be the ideal. There’s not really too many orange vegetables that would do the same job.
Hi Russell, I can’t wait to try this recipe ! Can I omit the lecithin and what will happen if I do? Thank you so much for all of your help.
Hey Suzanne, it’s a good one, definitely. It will be a little less creamy, but it’ll still be great.
Hey Russell, am about to try out this recipe – is it ok to use walnuts instead of pecans? Need I soak and dehydrate them too, if so? Thanks so much for this 🙂
Yes, walnuts would work for sure. And yes, I would soak them too.
Yes! Finally one that doesn’t have Cacao butter! We can’t get it here and the desserts with it in it look soooooo good!
my daughter in law made this ..looked terrific . The video was very well done btw
i just want to say that you’re absolutely lovely 🙂
Greetings from Porto, Portugal*
Thanks, Isabel 🙂
Can dates replace the apricots in this recipe? It is hard to find unsulfured dried apricots in these parts, and since it isn’t apricot season I’m unable to find fresh in the store.
How can you ensure you are getting non-gmo plant based lecithin? Is this something you can pick up in health food stores? Would it be in the baking or supplement isles?
It’ll say on the label, but if you’re unsure, go for a sunflower lecithin 🙂
My clients loved your pie. I used sugar pie pumpkins, absolutely delicious!
Russell, can you please advise the difference between coconut butter and coconut oil……..I thought they were one and the same?
Sure. . .coconut oil is just the fat. Coconut butter is some of the fibre too. It’s much creamier, sweeter and doesn’t melt clear like the oil does.
Hi Russell! What’s another alternative for coconut flour for this recipe? We’ve not often coconuts here in Steubenville, Ohio. Also, since we don’t have any pumpkins here, I have some boxed organic pumpkin puree (alot of it on deep discount). How well does this boxed version work for this recipe?
Yes, you could use cashew or almond flour instead of coconut.
I’ve never seen boxed pumpkin puree, so I’m not sure how it would work. If it’s literally pumpkin, pureed with nothing else in it, then it should work OK.
I really want to try the pie but I do not like pumpkin, how can it be changed (adapted) to use raw sweet potato or raw yams?
You can just swap the pumpkin out for those alternatives in the same amounts.
Your recipes look so great, and people seem to love and trust you so much, that a week ago I bought all your recipe books. The only problem is, despite trying countless times, they cannot be downloaded. As requested by the automated email you send at the time of purchase, I emailed you directly, several times, with the problem but alas, no response. I feel very frustrated and am beginning to doubt your integrity. I am contacting you here because you seem active on your recipe pages, responding promptly to people’s comments. I don’t know how else to contact you as email has been so unsuccessful. Please help! Thanks 🙂
Hi Sasha, I’m sorry about that, I can certainly help you out.
I’ve looked for your emails in our system and Haylee replied to you on the 21st November with the eBook files attached. I’m guessing it is in your spam folder or didn’t reach you at all.
I’ll send the eBooks to you again now, if you look out for them and let us know at customer.service (at) therawchef.com if you didn’t get them.
Thank you so much for your helpful, extremely fast, warm response here, and for sending me the files so promptly. The download was successful this time, and I now have your amazing recipe books. Thank you so much! You’re right – for some reason I never received Haylee’s email. I am very sorry about the misunderstanding (when you’ve had some bad experiences online with companies you haven’t dealt with before it’s easy to become cynical – sorry :), and appreciate the fantastic way you handled my query/concern. I am rapt with the outcome.
Thanks again Russell. All the best to you, and thank you for making raw food so exciting and delicious. Because of your graciousness (and talent) you have created yet another raving fan!
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Hi Russell, this pie looks absolutely incredible. I was able to find Coconut flour yesterday and now I am getting ready to make this delicous Pumpkin Cheese Cake, but looking at the carrot juice, it looks suspiciously much more than I C of carrot juice………..Please advise Thanks ! :))
Hi Kasi, yes, I used more in the video and when I got the final cheesecake, I decided that you can use less, to give a firmer cake when out of refrigeration.
Start with 1 cup, but maybe have another cup on hand. You’re just looking for it to be liquid enough to blend smooth.
Making this now, to surprise some family tomorrow. I noticed that in your written recipe it says to add coconut butter to the crust but I didn’t see you add any in the video. What do you suggest I do for the future? Thanks Russel! Love you and everything you do for people trying or living raw.
Thanks, Stacie 🙂
You have the option of coconut butter in the base – it will help it hold together a little more.
I’ll try the butter next time.
I made this yesterday and it is really delicious. Initially I found the crust a bit too sweet for my liking when I was making it so I added a bit of salt to it. Then once I pressed it in the pan to set up with the filling, it actually worked very nicely. (personal preference, here I think). The filling is really nice and my non-super-blender did a fine job of blending it all smoothly together. (Though the coconut butter took a really really long time to make…one day I’ll get a better blender. If you don’t have a powerblender or food processor with endurance, then I suggest you buy the coconut butter rather than trying to make your own. I’m sure my neighbor in the next flat over was beginning to wonder what I was doing over here with all the noise!) I love a bit of spice so I put a bit more in. It was hard to wait overnight…I couldn’t wait to try it! The texture is perfect. Great recipe. I highly recommend it. Thank you!!
By the way, I gave a mini-pie to my neighbor who’s response to “it’s raw” was “oh, you mean you used the can of pre-made pumpkin pie mix and you just didn’t cook it?” and she loved it. =)
Haha, that’s great! Thanks for sharing 🙂
I made this cheesecake, (sans oat flour in the crust) and no one, NO ONE, believed me that it was a raw vegan recipe. It’s insanely yummy 🙂 Still love your recipes whether I’m eating all raw or not. Thanks for sharing this
I love that people who are not all raw are using my recipes, that’s exactly why I do it – you don’t have to be a ‘raw foodist’ all or some of the time to get the benefits of raw food.
Hi Russell 🙂 I’ve made your cheesecake multiple times, it’s definitely a favorite among everyone I share it with (I had to start making baby cheesecakes in muffin tins to give away, actually so my friends could “steal” them) Pumpkin EVERYTHING is my favorite so I was trying to figure out how to turn your cheesecake recipe into pumpkin cheesecake… I was so stoked when I saw this. Thank you so much!! I’m making this this week. You’re the best! I agree with Carolina, best raw chef for many reasons.
Aww, thanks, Meg. I love that those cheescakes are going out into the world and doing good things 🙂
Russell you are so creative, generous and humble…. I am your FAN!! Tank you very much for sharing this pretty videos….
Aww, thanks, Caroline. Much love to you.
Hi Russell, You really nailed it with this one! I made it for a group and all were so excited and one woman exclaimed “best pumpkin pie of my life!” I used 3 tbs. Irish moss paste instead of lecithin and got a great texture also put dried pears in the crust instead of appricot with a nice result. This will be a staple at our ThanksLiving from now on.
Superb! This may just be my favorite recipe yet (they’re ALL favorites!) Yes, you’ve got IT (the talent)!
As far as getting truly gluten-free oats, I buy the whole groats, rinsing them several times, as I do all non-gluten grains (many have been contaminated with gluten grains) before drying and milling (grinding). Some feel (me) that the label “Gluten-Free”, allowing 20 PPM (parts per million) in the USA is not gluten-free food. Any gluten, for those intolerant, can be detrimental.
Thank you sweet Russell for your creations and instruction! Combining aesthetics, world-class taste, nutrition and easy of preparation, you’re a Godsend and are most appreciated, as I will soon show by becoming one of your students!
Thank you, Shela. great tip and info and I’m really appreciative of your kind comments too 🙂
Looks Great James Thank you so much for sharing this!
I made the Pumpkin Pie Cheesecake and my hole Family Loved it. Raw Food Life is the best.
This is wonderful, I am so happy to hear that I can finally make a gf, soy free, dariy free cheesecake!!! I can’t wait to try this recipe. I see it is possible to leave out the lecithin and substitute for oats.
Is there a substitute for the lemon juice or can it be left out?
You can just leave out the lecithin, but don’t substitute for oats as they won’t do the same thing.
I am struggling to source coconut butter where I am in New Zealand but I can get cacao butter. Can I use that instead? Also oats can be an issue with gluten intolerance as they are often grown where wheat crops have grown in the past and can be contaminated. I see that somewhere you have said that another half cup of coconut flour would be ok, I assume the double amount of coconut flour is not a problem? Walnuts, Pecans and Brazils are the only nuts my system still struggles with so I assume I could use hazel nuts ok in place of the pecans?
Yes, you can use cacao butter, but use half the amount, as it will set firmer.
Yes, doubling the coconut flour will work and you have use hazelnuts instead too.
Digestibility; similar to that of nuts and seeds in that they are best soaked and dehydrated.
Russell: This looks fantastic and I’m sure it will taste splendid; my concern is about eating grains (oats raw). Your thoughts on this?
Perfect timing as I’ll be making a pumpkin pie this weekend – hadn’t planned on making it completely raw, but I think I will now 🙂
By the way, am quite new to your site, and love your videos!
Great! Welcome along, Heidi.
Looks awesome! I’m going to have to try it for Thanksgiving:) Can I substitute ground psyllium husk for the lecithin?
Hi John, psyllium husks aren’t an emulsifier like lecithin is so that wouldn’t be a substitute. You can just leave the lecithin out.
Hey Russell, In the crust recipe there is nothing about the raisins and apricots.Could you advise the amounts-I assume 1/4 c of raisins and 6 ieces of apricots?
Thanks a lot
Hi Grace, see below for my response to that, but they are up there in the recipe 🙂
is there anyway to print out the recipe? thanks
Not at the moment, but you can easily copy and paste it to a document.
Can you please tell me the name and artist of the song you used in the beginning of your video?
Thanks! Am off to get the ingredients to make a RJ Cheesecake! 🙂 Stacy
Hi Stacy, it’s a piece of stick music my editors got for me, not an actual track and artist.
YUMMMM… this cheesecake looks so good!…. in the video you used raisins and apricots, but failed to list how much of these in the ingredient list… can you please pass this on… also, how much vanilla extract if one does not have the pods?… thanks, I’m excited to make this beautiful dessert…. joy, Annie
Hi Russell, this looks great. In the video you mentioned apricots as an ingredient for the crust but I don’t see it listed. How much apricots do you use. Also if you don’t have any lecithin what can you supplement with? Can coconut manna work as coconut butter? Are they the same, if not, how are they different.
There is only one star available here for rating, wanted to give you five but not sure how to on this post.
Thanks for the great recipe. Can not wait to try it.
Hi Shirley. See the reply above about the apricots and raisins. Lecithin doesn’t have a substitute, but it can be left out or bought online or health food shops.
Coconut Manna is coconut butter, just their own name for it.
Looks fabulous for fall! Thanks for sharing.