What's New?

  • Crockpot Pumpkin Pie Oatmeal

    Have pumpkin pie for breakfast without worrying about the excess sugars & carbs. This oatmeal contains warming fall [...]

  • Killer Guacamole With A Twist

    This guacamole recipe is about to change your life. Made with classic Middle Eastern spices, this guac has [...]

  • Mexican Cauliflower Rice

    Looking for a keto-approved, Whole-30, paleo, grain-free alternative to rice? This Mexican cauliflower rice is [...]

  • Raw Vegan Lemon Bars

    The best thing about a citrusy dessert, like these raw vegan lemon bars, is that the tartness balances the [...]

No Bake Raw Vegan Pumpkin Pie

  10 rater(s)

Pumpkin pie is healthy, right? It’s made from pumpkins after all. No, this is not the case with store bought pumpkin pies because they are rich in butter, flour, sugar, and processed ingredients. That’s why we like this healthy, no bake pumpkin pie, which is 100% Full Body Cleanse Approved!

  • Prep Time: 20m
  • Total Time: 20m


For the Crust

  • 1/2 c raw almonds
  • 1/2 c raw cashews
  • 3/4 c dates, pitted
  • 1/2 c raisins (free of sulfur and added sugars)
  • 1/4 c dehydrated coconut flakes
  • 1/4 tsp. sea salt

For the Filling

  • 1 small pie pumpkin, peeled, seeded and chopped
  • 10 dates, pitted and roughly chopped
  • 1 medium banana, peeled and chopped
  • 1/4 c homemade almond milk
  • 1 1/2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 3 tbsp. coconut oil
  • 1/4 c dehydrated coconut flakes (optional topping)


For the Crust

  1. Get out a 9-inch pie pan and lightly grease it with some coconut oil. Set aside while you make the crust.
  2. Add all of the ingredients into a food processor and blend until you see a crumbly mixture form. This should take about one minute.
  3. Spoon the crust into the pie pan, and use your fingers to gently press it into the pan, creating an even layer. Place this in the freezer for about 30 minutes.

For the Filling

  1. Add all of the ingredients, except the dehydrated coconut, into a blender or food processor and blend until you get a smooth consistency. This may take a couple minutes.
  2. Remove the pie crust from the freezer and pour the filling into the pie dish. Top with the optional dehydrated coconut and place the pie back in the freezer for about an hour or more to allow it to harden.
  3. Remove from the freezer, slice the pie, and serve. Store the pie in the refrigerator and consume within 3-5 days.