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pumpkin pie recipe

Raw & Vegan Pumpkin Pie

Stéphaële - Raw Cuisine Culinary
Have you ever tried a raw vegan pumpkin pie ? So smooth and creamy, just a must! You won't believe how yummy this is, give it a go with this simple recipe !
Prep Time 1 hr
Resting time 2 hrs
Course Dessert


  • High-speed blender
  • Tart pan, 8” to 10”
  • Food processor



  • 1 cup pumpkin seeds activated
  • ½ cup dates
  • 1,5 tbsp coconut oil
  • 1 pinch salt

Pumkin cream

  • 1 cup pumpkin peeled and cubed
  • ½ cup coconut oil
  • 1 cup cashew nuts soaked overnight
  • ½ cup coconut sugar


  • 1 tsp cinnamon
  • ½ tsp ginger powder
  • ½ tsp cardamom powder
  • 1 pinch nutmeg powder
  • 1 tsp lemon zest
  • 1 pinch salt


For the crust

  • Place all the crust ingredients in a food processor until crumbly.
  • Put the mix inside a tart pan and press firmly.
  • Leave in the freezer to set.

For the pumpkin cream

  • Place all the pumpkin cream and spices ingredients apart from coconut oil in a blender and blend until smooth.
  • Add gradually the coconut oil and blend no more than a few seconds to avoid oxydation (which would gives to coconut oil an unwanted sour taste).
  • Pour the mix over the crust and set at least 2 hours in the freezer or overnight.
  • Serve with vegan whipped cream or coconut yogurt on top.
  • Enjoy !