Raw Pumpkin Pie With Vanilla Cream – OMG!

Another recipe culled from EachPeachPearPlum’s Thanksgiving 101 thread.  Oh my god, is this good.  Wow, wow, wow.  This was the highlight of our Thanksgiving dinner.  All my cooked friends loved it and you’d never know it was raw. It also freezes well so you can enjoy it later.  No question 5/5 happy monkeys.  This freakishly delicious recipe was also submitted to The Nourishing Gourmet’s awesome Pennywise Platter Thursday.

Note: I think I cut the agave by half in both recipes and left out the honey.  It was perfect – not too sweet but still insanely delicious.

Pumpkin Pie
Originally from raw magazine Purely Delicious Fall 2007


1 favorite crust recipe
4 c. cubed fresh pumpkin (I used one called sugar pumpkin, but EPPP says any hard squash would do!)
5 soft majool dates, pitted
1/2c. agave
1/4c. honey (optional)
1/4c. coconut oil (melted)
1 1/2-2c. fresh apple juice
3-4T.ground psyillium husks
1T pumpkin pie spice
1t. sea salt


1 – Make your favorite crust recipe and press into an 8 inch pie pan.  I used the one from my raw strawberry yogurt pie.  Or you can use the original crust recipe for this pie (listed at the end of this post) but I like mine better 🙂

2 – Place all ingredients except psyillium husks into a high speed blender and process until mixture is very smooth, adding additional apple juice as needed to keep the mixture moving.

3 – Add psyillium and blend another 30 seconds.

4 – Pour into prepared pie crust and chill overnight (or for at least 3 hours).  Serve with Sarma’s Vanilla Cream.

Sarma’s Vanilla cream
Originally found here at GreenChefs.TV

This is easily the single most delicious raw food recipe I have ever made.  No joke.  There are a lot of other fabulous looking recipes on this site too so it’s definitely worth checking out.


1 cup raw cashews, soaked for 4 hours or more
1 cup coconut meat
1/2 cup filtered water
1/2 cup agave nectar
1/2 cup coconut butter
2 tablespoons vanilla extract
Seeds of 1/2 vanilla bean (or 1 additional teaspoon vanilla extract)
1/4 teaspoon salt


In a high speed blender, blend all the vanilla cream ingredients until completely smooth. Transfer to a separate container and refrigerate to chill and set, 2 hours or more. This will make a firm, scoop-able cream. For a slightly softer cream, use half the amount of coconut butter.

Next time: I also want to try these other pumpkin recipes from Earth Mother in the Raw.

Note:  you can also use the original crust recipe:


3c. finely ground almonds
4-6 majool dates, pitted & soaked
2T. coconut butter
2T. honey
1/2t. sea salt


Combine all ingredients in food processor until mixture presses together, do not over mix or will become oily! Press into pie dish and set to one side.


Filed under 5/5 Happy Monkeys!, Cheating, Dairy-Free, Dessert, Gluten-Free, Grain-Free, Raw, Vegan, Vegetarian

7 responses to “Raw Pumpkin Pie With Vanilla Cream – OMG!

  1. LML

    Recently came across your site. Loving it! This pie looks divine, but I am questioning the psyllium husks. Is there a substitution to use?

    • Magdalena

      Yes, for a substitution, you can use Irish moss. Both psyllium and Irish moss can help thicken the pie so it is stable. Chia seeds might also possibly work, but I’m not too sure if they would hold the shape.

      But don’t be afraid of psyllium! It is easy and just a little bit will thicken the pie right up. Also, it has a very mild taste. I don’t even think you can really taste it, although you might notice a little more of a gritty texture. Psyllium is my go-to ingredient when I need a raw thickener. I just used some psyllium last night to help make strawberry fruit roll-ups (fruit leather). The blended strawberries on their own were too watery to go onto the dehydrator tray, so I added some psyllium and it gelled right up. Perfect.

  2. Emily

    How the heck did you manage to cube the pumpkin? I am having a lot of difficulty… I’m having to warm it in the oven =(

  3. Emily

    Nevermind, warming it slightly helped; and it didn’t get hot enough to destroy any enzymes.

    THIS IS AMAZING! YOU DON’T EVEN UNDERSTAND! I’ve eaten so much of the pumpkin batter already… good thing I have a lot of pumpkin because I’m making two of these!

    Make this pie NOW!

    • Magdalena

      Emily, I am so glad you love this pie as much as I do. Also I wanted to let you know that my mom is addicted to this pie batter and to make it easier on herself, she just skips the crust and subs carrot for pumpkin! She says it is still just as amazing but a lot quicker and easier to make.

      • Emily von Euw

        Oh sweet! I’ll keep that in mind for the next time I’m craving it but don;t have a pumpkin lying around – thanks!

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