Raw Vegan Pumpkin Pie

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Desserts | Oct, 21 2019

Raw Vegan Pumpkin Pie

It is that time of the year again and this delicious pie is a must to make asap! Pumpkins not only have a uniquely delicious flavor, but also come with its own health benefits including; a good amount of vitamin C, vitamin E, B vitamins, potassium, manganese, flavonoids, and other phytonutrients.  This pie is full of healthy fats, amino acids, antioxidants, and more! Bon Appétit!


6-8 dates, pitted about a cup

1 cup walnuts

1/2 cup almonds 

2 tbsp coconut flour

2 tbsp coconut oil

1/4 tsp salt

Mix all the ingredients in a food processor until well ground. Place evenly in a pie dish or springform pan.


2 cups cashews, soaked for 6 hours or overnight

2/3 organic pumpkin purée 

1/2 cup coconut milk canned BPA free organic

1/4 cup unsweetened almond butter

3 tsp liquid stevia

1 tsp vanilla extract 

1 tsp pumpkin spice

Mix all ingredients into the food processor and pour over the crust. Freeze for 2 hours before you enjoy it. Store in the refrigerator or freezer. 

Topped with unsweetened coconut whipped cream, pecans, and melted Lilly’s chocolate chips.


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    • Hello Natalie! You can find BPA free Organic Coconut milk in most grocery stores- just look for the BPA free label and the USDA Organic label!

  • All of the Lily’s chocolate and chocolate chips I can find was erythritol listed as an ingredient, and I was under the impression that erythritol is best avoided. What am I missing? Is it in a small enough quantity that it isn’t something to be concerned about? Thanks.

    • There is a very small amount of erythritol in Lily’s chocolate, it is mostly sweetened by stevia extract. Of course only do what you feel comfortable with! If you are in doubt you can always test your blood sugar levels at home to see how your body processes them.