Raw Pumpkin Pie

5.0 (1 reviews)

This recipe comes from Veronica Bosgraaf.

Raw Pumpkin Pie

For the Crust:
2 cups almonds
1 cup dates, soaked 1 hour to soften
1/4 tsp. vanilla
1/4 tsp. cinnamon
Splash water, if needed

For the Filling:
2 cups raw pumpkin, peeled and chopped
1–1 1/2 cups dates
1/4 cup raisins
1/2 cup cashews
1/2–1 tsp. cinnamon
1–2 tsp. vanilla
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. cardamom
Dash sea salt

  • Place the almonds in a food processor and process until mealy.
  • Slowly add in the dates, vanilla, cinnamon, and water to form a doughy consistency.
  • Pat into a glass pie plate so that the crust is at least 1/4-inch thick.
  • Mix the pumpkin, dates, raisins, cashews, cinnamon, vanilla, cloves, nutmeg, cardamom, and sea salt together in a food processor. Moisten with a bit of water or orange juice, if needed.
  • Scoop the mixture into the crust and chill for 2 hours before serving.

Makes 6 to 8 servings

For more mouthwatering vegan and gluten-free recipes and cooking tips, check out Veronica’s website at ThePureBar.com.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

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