Raw Pumpkin Pie

Who could resist a good old fashioned No-Bake Vegan Pumpkin Pie, especially during the cool weather that fall brings, as well as family gatherings?

Well, if you looked at the ingredients in a traditional pumpkin pie recipe and wanted to eat healthy…you could resist!

Your pumpkin pie doesn’t have to include these typical ingredients found in traditional pumpkin pie recipes:

S.A.D. (Standard American Diet) Pumpkin Pie Ingredients:

Typical Filling Ingredients:  heavy cream, evaporated milk, dark brown sugar, white sugar, refined salt, egg yolks

Typical Crust Ingredients:  white, bleached flour, processed salt, white refined sugar, and an entire stick of butter

And you wouldn’t have to eat a pumpkin pie with that ingredient list especially if you knew there were healthier options available like my delicious No-Bake Vegan Pumpkin Pie recipe!

It’s super easy to make with a Vitamix and a food processor and it only takes about 10 – 15 minutes to prepare.

While it’s really good plain, you can even add Homemade Whipped Coconut Cream Topping or Raw Cacao Drizzle on top to dress it up.

This healthier recipe is made with clean, real food ingredients and is “almost raw” (pumpkin puree), vegan, gluten-free, dairy-free, egg-free, soy-free, no-bake, paleo-friendly and contains no refined sugar.

Want more healthy dessert recipes?  Check out Vegan No-Bake Chocolate Marbles Pumpkin Cheesecake, Raw Vegan Pumpkin Mini Cheesecakes, Clean Eating Pumpkin and Pecan Fudge or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating dessert recipes just like this one that you will love!

 5 Fast Facts About Pecans:*

• high in antioxidants
• helps to lower cholesterol
• high quality source of protein
• contains more than 19 vitamins and minerals
• excellent source of vitamin E

5 Fast Facts About Dates:*

• natural energy booster
• high iron content
• rich in potassium
• good source of dietary fiber
• excellent source of protein

 5 Fast Facts About Pumpkin:*

• high in beta-carotene
• full of iron and zinc
• rich in antioxidants
• 280% dv of vitamin A
• good source of B-complex vitamins (folates, vitamin B6 and thiamin)

 5 Fast Facts About Ginger:*

• provides gastrointestinal relief from motion sickness, nausea, and vomiting
• anti-inflammatory benefits
• immune boosting action
• anti-fungal, antiseptic, antibacterial and antiviral
• increases blood flow and relaxes peripheral blood vessels

 5 Fast Facts About Coconut Oil:*

• super high in lauric acid
• rich in antioxidants
• contains natural microbial and antibacterial agents
• improves metabolism and prevents fatigue
• improves cholesterol levels

5 Fast Facts About Pumpkin Seeds:*

*These statements have not been evaluated the by the Food and Drug Administration.  This information is not intended to diagnose, treat, cure or prevent any disease.

There are several different options for this recipe:

Option 1:  Serve it plain

Option 2:  Add Homemade Whipped Coconut Cream Topping as dollops on top

Option 3:  Spread the Homemade Whipped Coconut Cream Topping as a top layer

Option 4:  Raw Cacao Drizzle over the top

Option 5:  Sprinkle crushed pecans or walnuts on top for garnish

Tip #1:  I’ve made individual pies in 4.5 inch dishes.   I like to use these for individual portion sizes (and portion control) and they are perfect for our family of four.

Tip #2:  This is not an overly sweet pie but has just a hint of sweetness.  If you would like your pie filling to be sweeter, taste it after everything is mixed in the Vitamix and if you would like it a little sweeter, I would add another 1/4 cup of maple syrup and mix again until everything is blended well.

Tip #3:  The homemade whipped coconut cream topping is optional.  If you use the dollops, you will have some leftover (save for pancakes, waffles, parfaits, over fruit, etc).  If you use it as a frosting layer over the top of the pie, you will use the entire recipe.

Tip #4:  The raw cacao drizzle is optional.  If you make the recipe, you will have some leftover.

No-Bake Vegan Pumpkin Pie (Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No-Bake, No Refined Sugar)

Print recipe

• Print with main photo
• Print text only

www.thehealthyfamilyandhome.com

The Healthy Family and Home

Ingredients

For the crust

• 2 cups organic pecans
• 4 organic medjool dates
• 1 tablespoon organic coconut oil (melted/liquid)

For the filling

• 2 cans organic pumpkin puree (15 ounce cans)
• 1/2 cup organic coconut oil
• 8 organic medjool dates
• 1/4 cup organic maple syrup
• 4 teaspoons organic ground cinnamon
• 1 teaspoon organic ground nutmeg
• 1 teaspoon organic ground ginger
• 1/8 teaspoon organic ground cloves
• 2 teaspoons organic vanilla bean powder

Directions

Step 1

Put all ingredients for the crust into a food processor and mix until well combined and crumbly. Press the crust mixture firmly into pie dish. Put all ingredients for the filling into a Vitamix, or high speed blender, and mix until well combined and creamy. Pour the filling mixture into the crust. Sprinkle with raw pumpkin seeds, crushed pecans or top with homemade whipped coconut cream or raw cacao drizzle (see recipes below). Refrigerate for 2 - 3 hours or until it becomes firm. Keep refrigerated until ready to serve. Enjoy!

Note

This recipe will make approximately (8) servings.

 

 

The recipe and photographs for "No Bake Vegan Pumpkin Pie" by Karielyn Tillman of The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.

How To Make Whipped Coconut Cream Topping (Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar)

Print recipe

• Print with main photo
• Print text only

www.thehealthyfamilyandhome.com

The Healthy Family and Home

Ingredients

• 1 can organic full-fat coconut milk (13.5 ounce, unsweetened)
• 2 - 4 tablespoons organic unrefined granular sweetener
• 1 teaspoon organic vanilla bean powder (or organic vanilla extract)

Directions

Step 1

Put a can of full-fat coconut milk in the refrigerator overnight. When you open the can, there will be a layer of thick cream on the top and coconut water on the bottom. Scoop out the thick cream and put it in an electric mixer bowl (save the coconut water to make a smoothie). Add the granular sweetener and vanilla of your choice (Note: vanilla bean powder will give it a slightly darker color and/or black specks. If you prefer a pure white color, omit the vanilla bean powder or use vanilla extract). Mix on high setting with the "whisk" attachment until it becomes thick. Use as a topping on fruit, granola, pancakes, desserts, parfaits, etc. Enjoy!

Note

 

 

The recipe and photographs for "How To Make Whipped Coconut Cream Topping" by Karielyn Tillman of The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.

Raw Cacao Drizzle (Raw, Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar)

Print recipe

www.thehealthyfamilyandhome.com

The Healthy Family and Home

Ingredients

• 2 tablespoons organic coconut oil (melted/liquid)
• 2 tablespoons organic raw cacao powder
• 2 tablespoons organic maple syrup (or other liquid sweetener)

Directions

Step 1

Add all ingredients together in a small bowl and stir until well combined and runny. If it's too thick, add a tad bit more coconut oil until it is thin enough to "drizzle". Enjoy!

Affiliate Disclosure: This post contains affiliate links. This means that if you were to make a purchase through one of these links, “The Healthy Family and Home” website would receive a small commission at no additional cost to you.

Amazon Disclosure: “The Healthy Family and Home” website is a participant in the Amazon Services, LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Thank you for your support of this website!