KW Naturopath shares recipe for Raw Pumpkin Pie

Raw Harvest Pumpkin Pie




1 cup cashews

1 cup almonds

¼ cup raisins

1 cup dates

1/8 tsp salt

Pie Filling:

1 sugar pumpkin (about 7 cups), peeled, gutted and cubed

1 cup dates

4-5 tablespoons melted coconut oil

1/3 cup maple syrup

1-4 tablespoons pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)


To make the crust, process the nuts in your food processor until they’re like a rough flour. Add dates, raisins and salt. Pulse until it all sticks together in a lump. Press into the bottom of a pie plate and refrigerate.

To make the pie filling, process the pumpkin cubes until they can’t get any smaller in your food processor. Add the other ingredients and process until it can’t get any smoother. Transfer the filling to your high speed blender and blend on the highest speed to get it super smooth just like the cooked version. Add whatever you think it needs. Spread the filling onto your pie crust and let it set in the fridge for a few hours.

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