• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Healthy Family and Home™ logo

  • Home
  • About
    • About Karielyn
    • Author Bio
    • Press
    • Work With Me
    • Contact
    • Privacy Policy
  • Recipes
  • After The Cleanses™ Medical Medium® Compliant Programs
  • My Cookbooks
    • CLEAN DESSERTS Cookbook
    • My Clean Eating Cookbook
  • Resources
    • Detox + Cleansing
    • Coffee Enemas
    • "Greens On The Go" from It Works! Global
    • Is Chocolate a Medical Medium Compliant Food?
    • Karielyn's Pantry
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Karielyn
  • Healthy Recipes
  • After The Cleanses™ Programs
  • My Cookbook
  • Press Mentions
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    You are here: Home » Recipes » Raw Pumpkin Pie

    Raw Pumpkin Pie

    Published: Oct 27, 2012 · Last Updated: Oct 6, 2021 by Karielyn Tillman · This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Overhead image of a slice of Gluten-Free Vegan No-Bake Pumpkin Pie on a decorative grey plate with a silver fork next to it with text overlay

    This healthy plant-based Gluten-Free Vegan No-Bake Pumpkin Pie is an easy recipe to make using 8 clean, real food ingredients and can be prepared in under 15 minutes! It's a healthy makeover recipe made without eggs, white sugar, white flour, butter or cream. 

    Horizontal image of a slice of Gluten-Free Vegan No-Bake Pumpkin Pie on a decorative grey plate next to a silver fork with a large dollop of vegan whipped cream on top

    You'll never have to pass up a rich and creamy pumpkin pie - especially during the Fall and Thanksgiving gatherings with my healthy vegan no-bake pumpkin pie recipe!

    Here's Why This Recipe Works

    My top 3 favorite reasons:

    1. Can Be Prepared In Less Than 15 Minutes
    2. Customizable Topping Options
    3. Made With Clean, Real Food Ingredients

    Can Be Prepared In Less Than 15 Minutes

    Yes, it's true! You can whip this healthy no-bake dessert up in less than 15 minutes in just two short steps.

    For example, the first step is making the naturally sweetened crust in a food processor.

    And the second step is making the pumpkin pie filling in a Vitamix.

    Customizable Topping Options

    There are several topping options I share with you below, like these:

    • Plain - without any toppings
    • Add dollops of homemade whipped coconut cream on each piece before serving
    • Spread homemade whipped coconut cream over the top of the pie
    • Drizzle the top of the pie with my Raw Chocolate Sauce
    • Sprinkle chopped pecans over the top

    Made With Clean, Real Food Ingredients

    Everyone enjoys a traditional Thanksgiving pumpkin pie, but your pumpkin pie doesn't have to include typical ingredients that are found in traditional pumpkin pie recipes.

    Here are some of the ingredients you will find in a homemade S.A.D. (Standard American Diet) pumpkin pie recipe:

    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

    My healthy vegan pumpkin pie dessert is made with clean, real food ingredients and is plant-based, vegan, gluten-free, dairy-free, soy-free, egg-free, grain-free, flourless, no-bake, no refined sugar, paleo-friendly, and is Medical Medium® compliant.

    Feel Good About What You Eat text graphic

    How To Make This Recipe: Step-By-Step Instructions

    Here is how to make this recipe and I'll show you with step-by-step instructions below.

    Before getting started, set aside a standard-size pie dish.

    Step 1: Prepare the Crust

    Firstly, add all the ingredients for the crust to a food processor and process until it becomes a wet, crumbly texture.

    Side-by-side images showing the preparation of the pie crust in a food processor and the pie crust packed down tightly inside a metal pie dish

    After that, transfer the crust to a pie pan of your choice. For example, I like to use one with decorative edges but you can use any type of pie pan.

    Next, press the crust mixture down as firmly as possible into the pie pan.

    Set it aside while you work on the rest of the recipe.

    Step 2: Prepare the Pumpkin Filling

    Secondly, to get a creamy, silky, and smooth filling, you'll want to blend your ingredients in a Vitamix!

    Just add all the ingredients for the pumpkin pie filling to a Vitamix and blend until it's creamy and smooth.

    Transfer the pumpkin filling to a pie dish and spread it evenly over the crust.

    Place the pie dish in the refrigerator for approximately 30-60 minutes to allow the pumpkin pie to firm.

    Triple images of the pumpkin pie filling after being mixed in a Vitamix, then transferred on top of the pie crust, and then spread out evenly in the pie dish

    Frequently Asked Questions

    What Kind of Toppings Can I Use?

    There are several different healthy plant-based options you can use to top your vegan pumpkin pie.

    Therefore, I'll share with you (5) of my favorites below:

    1. Serve it Plain - After placing the pumpkin pie in the refrigerator to chill, you can serve it plain without any toppings.
    2. Add Dollops of Homemade Whipped Coconut Cream Topping on Top - Take a spoonful of Homemade Whipped Coconut Cream Topping and decorate the top of the pie with dollops.
    3. Spread Homemade Whipped Coconut Cream Topping as a Top Layer - Similarly, you can use the Homemade Whipped Coconut Cream as a frosting layer to cover the entire top of the pie.
    4. Drizzle Raw Chocolate Sauce Over the Top - Chocolate and pumpkin go great together and a little drizzle of Raw Chocolate Sauce over the top makes it extra special (not Medical Medium® compliant unless you substitute the raw cacao powder with carob powder).
    5. Sprinkle Crushed Pecans or Walnuts on Top As a Garnish - Lastly, a garnish of crushed pecans or walnuts is the perfect topping for this healthy dessert!

    Can I Make This Into Mini Servings?

    Yes! And it's a great idea for portion control and easier serving.

    You can make individual servings using this cute mini cheesecake pan, these 4-inch tart molds, and even mini dessert cups.

    Just divide the crust mixture and the filling mixture evenly between whichever container you choose.

    Close-up vertical image of a slice of Gluten-Free Vegan No-Bake Pumpkin Pie with a large dollop of vegan whipped cream on a grey plate next to a silver fork on a solid white background

    Karielyn's Expert Tips + Ingredient Suggestions

    Here are some of my expert tips to make this recipe perfectly:

    Pie Dish.  An alternative to using a standard-size pie dish is to make individual pies in 4.5-inch tart pans. I like to use these for individual portion sizes (and portion control) and they are perfect for our family of four.

    Pumpkin Pie Puree. Make sure you buy pumpkin pie "puree" and not pumpkin pie "filling. In addition, try to buy the pumpkin pie puree in a BPA-free can if possible.

    Maple Syrup. This is not an overly sweet pie and 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, add another 1/4 cup of organic maple syrup and mix again until everything is blended well.

    Vanilla Extract. If you need this recipe to be 100% Medical Medium compliant, substitute the organic pure vanilla extract with alcohol-free vanilla extract.

    Optional Toppings. Both of these toppings are optional but take a plain pumpkin pie over the top!

    Homemade Whipped Coconut Topping.  Use my recipe for Homemade Whipped Coconut Cream Topping is really simple to make and adds an extra touch. 

    • Layer - If you use the Homemade Whipped Coconut Cream Topping as a frosting layer on top of the pumpkin pie, you will use the entire recipe.
    • Dollops - If you use the Homemade Whipped Coconut Cream Topping as dollops on top of the pumpkin pie, you will have some leftover. Just save it for pancakes, waffles, parfaits, over fruit, etc.  

    Raw Cacao Drizzle.  Use my raw plant-based Raw Chocolate Sauce that pairs perfectly with pumpkin pie. Just drizzle a little over the top of each piece before serving. Keep in mind, unless you substitute the raw cacao with carob powder, the chocolate sauce would not be Medical Mediudm® compliant.

    Want More Healthy No-Bake Vegan Pumpkin Dessert Recipes?  

    Check out these:

    • Vegan No-Bake Chocolate Marbled Pumpkin Cheesecake 
    • Raw Vegan Pumpkin Mini Cheesecakes 
    • Clean Eating Pumpkin and Pecan Fudge
    • or my After The Cleanses™ Medical Medium® Compliant Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!

    Subscribe To Newsletter | The Healthy Family and Home

    Did You Make This Recipe?

    I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂

    Horizontal image of a slice of Gluten-Free Vegan No-Bake Pumpkin Pie on a decorative grey plate next to a silver fork with a large dollop of vegan whipped cream on top

    Gluten-Free Vegan No-Bake Vegan Pumpkin Pie

    This healthy plant-based No-Bake Pumpkin Pie is an easy recipe to make using 8 clean, real food ingredients and can be prepared in under 15 minutes! It's a healthy makeover recipe made without eggs, white sugar, white flour, butter, or cream.
    { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Soy-Free | Grain-Free | Flourless | No-Bake | No Refined Sugar | Paleo-Friendly | Medical Medium® Compliant }
    4.93 from 14 votes
    Print Pin Review Save For Later Saved!
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Inactive Time: 1 hour
    Total Time: 1 hour 15 minutes
    Yields: 8 servings
    Calories : 451

    Equipment

    • Food Processor
    • Vitamix

    Ingredients

    For the crust:

    • 2 cups organic pecans
    • 1/2 cup organic Medjool dates
    • 1 tablespoon organic refined coconut oil

    For the pumpkin pie filling:

    • 2 cans organic pumpkin puree (15-ounce cans)
    • 1 cup organic Medjool dates (pitted)
    • 1/2 cup organic refined coconut oil
    • 1/4 cup organic maple syrup
    • 2 teaspoons organic pumpkin pie spice
    • 2 teaspoons organic pure vanilla extract*
    • 1/8 teaspoon Himalayan pink salt
    US Customary - Metric

    Instructions

    • Set aside a standard-size pie dish.

    Prepare the crust:

    • Add all the ingredients for the crust to a food processor and process until it has a wet, crumbly texture.
    • Transfer the crust mixture to the prepared pie dish and press it down firmly.
    • Set aside while you prepare the pumpkin pie filling.

    Prepare the pumpkin pie filling:

    • Add all ingredients for the pumpkin pie filling to a Vitamix and blend until everything is creamy and smooth.
    • Taste and adjust the spices and sweetener if you prefer.
    • Pour the pumpkin pie filling into the pie dish and spread it evenly on top of the crust.
    • Transfer the pie dish to the refrigerator for approximately 30-60 minutes to firm.

    Serving options:

    • Serve the pumpkin pie plain, without toppings.
    • Serve with a layer of Homemade Whipped Coconut Cream Topping on top of the pumpkin pie filling.
    • Serve with dollops of Homemade Whipped Coconut Cream Topping on top of the pumpkin pie filling.
    • Serve with Raw Chocolate Sauce over the top.
    • Garnish with chopped organic pecans or organic walnuts.

    Recipe Notes

    *Medical Medium®: Substitute organic pure vanilla extract with alcohol-free vanilla extract to keep the recipe 100% Medical Medium® compliant.
    Pumpkin Pie Puree. Make sure to buy pumpkin pie "puree" and not pumpkin pie "filling. In addition, try to buy the pumpkin pie puree in a BPA-free can if possible.
    Pecans: Feel free to substitute with another nut like walnuts or almonds.
    Coconut Oil: If you don't care for the flavor or smell of coconut oil, you can use organic refined coconut oil which has zero coconut flavor or smell.
    Maple Syrup: Feel free to substitute with one of your favorite organic liquid sweeteners like organic date syrup or organic coconut nectar.
    Himalayan Pink Salt: This is my salt of preference, but it can always be substituted with sea salt.

    Nutrition Information

    Serving: 1svg | Calories: 451kcal | Carbohydrates: 41g | Protein: 4g | Fat: 34g | Sodium: 43mg | Fiber: 8g | Sugar: 29g | Calcium: 84mg
    Course:Dessert
    Cuisine:American
    Recipe Author: Karielyn Tillman
    Did You Make This Recipe?Leave a Rating + Comment Below!
    Head Shot of Author Photo
    Karielyn Tillman

    Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.

    « Strawberry-Banana and Maca Smoothie
    Homemade Peanut Butter Granola »

    Subscribe and get my FREE starter guide!

    The Healthy Family and Home eMail Subscribe Form | The Healthy Family and Home

    Grab a copy of my cookbook!

    CLEAN DESSERTS Cookbook | The Healthy Family and Home

    Amazon Affiliate Disclosure:

    "The Healthy Family and Home" website (THFH Group, LLC) is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to Amazon.com.

    Reader Interactions

    Comments

    1. jamie says

      November 28, 2019 at 10:00 pm

      5 stars
      This pie was amazing! It tastes better than traditional pumpkin pie. It's filled with all my favorite things. Thank you for sharing this deliciously healthy version 😉

      Reply
      • Karielyn Tillman says

        December 17, 2019 at 9:06 pm

        Hi there Jamie! Yay! I'm so glad to hear that you enjoyed the recipe!

        Thanks so much for trying it out and for taking the time to let me know you liked it...I sincerely appreciate it! 🙂

        Reply
    2. Dawn says

      October 30, 2019 at 9:29 pm

      5 stars
      This was Sooo good!! Will definitely be making it for the holidays.

      Reply
      • Karielyn Tillman says

        November 14, 2019 at 1:59 pm

        Hi there Dawn! I'm so glad to hear that you enjoyed the recipe!

        Thank you for taking the time to try it out and letting me know you liked it...I sincerely appreciate it 🙂

        Reply
    3. Bgskygrl says

      October 30, 2019 at 11:41 am

      This looks delicious, I can’t wait to make it, but in your article and you repeatedly call this “ raw” pumpkin pie, which it isn’t.

      Reply
      • Karielyn Tillman says

        November 14, 2019 at 2:10 pm

        Hi there Bgskygrl! You are correct - the recipe is not 100% "raw" due to the pumpkin puree which is cooked 🙂

        You are seeing the word "raw" in the title of the recipe because when I posted the recipe back in 2012, I mainly labeled it "raw" to emphasize the fact that is was not a "baked" or "cooked" pumpkin pie. However, as you pointed out, it is not a true "raw" dessert.

        Not knowing back in 2012 what I know now regarding SEO, permalinks, etc., I titled the recipe "Raw Pumpkin Pie". And, I didn't know that a recipe title or permalink cannot be changed without major SEO consequences. Because of this, I cannot change the actual title (or permalink) to the recipe, but I have changed the title everywhere else and now refer to the recipe more correctly and accurately as "Gluten-Free Vegan No-Bake Pumpkin Pie".

        I recently updated the recipe and included the word "raw" to correspond to the actual title (or permalink) but understand how it can be misleading to someone looking for a truly raw recipe. So I just updated the post to remove the word "raw" everywhere except the actual title (or permalink), which I cannot change.

        Thank you for your feedback and I hope you enjoy the recipe if you decide to give it a try 🙂

        Reply
    4. Jessyca says

      June 03, 2018 at 2:50 pm

      I have not found one coconut whip recipe where the coconut actually whips like whip cream, this one included. What coconut milk brand do you use? I have tried 6 different ones, and still nothing.

      Reply
      • Karielyn says

        June 03, 2018 at 10:46 pm

        Hi Jessyca! I'm sorry to hear you haven't had any luck with the whipped coconut cream recipes 🙁

        I use three different brands...the Whole Foods 365 Organic Coconut Milk, Thrive Market brand ---> http://www.tkqlhce.com/click-5701456-13259174?url=https%3A%2F%2Fthrivemarket.com%2Fp%2Fthrive-market-coconut-milk-regular and this brand ---> http://www.tkqlhce.com/click-5701456-13259174?url=https%3A%2F%2Fthrivemarket.com%2Fp%2Fnative-forest-organic-coconut-milk that I get from Thrive Market. Of the three, I have better luck with the Native Forest brand.

        Let's do a little troubleshooting so we can figure out what might be wrong:
        1. Are you using the "full-fat" coconut milk? The "lite" coconut milk will not work as well..
        2. Are you using "canned" coconut milk and not the kind in a box?
        3. Are you using ~only~ the hardened part of the coconut milk (the fat part)? You would not use the entire can of coconut milk. The can of coconut milk would need to be put in the refrigerator at least overnight or in the freezer at least one hour before using. When you open the can, there should be a hard part on the top half of the can (which is the coconut fat). The bottom half of the can should be liquid (which is the coconut water). You only want to use the hard coconut fat part and do not use the liquid part. The harder the coconut fat, the better chance you have of it turning into whipped coconut cream. If it's soft or runny, it will not peak.
        4. Are you using a mixer? I use a stand mixer (Kitchen Aid) and use the "whisk" attachment. I put it on high speed and let it whip it for a couple of minutes until it "peaks".

        I hope this helps and if there is anything you need, please let me know 🙂

        Reply
    5. T Andrew says

      November 27, 2016 at 11:02 pm

      5 stars
      Best Pumpkin Pie ever. I made 2 of these for Thanksgiving, and folks loved them. I used agar agar to insure firmness, and this pie held up beautifully after it warmed to room temp.

      Reply
      • Karielyn says

        November 30, 2016 at 4:14 pm

        Hi there T Andrew! I'm so glad to hear you enjoyed the recipe and even honored that of all the pumpkin pie recipes out there on the internet, you chose to make it for Thanksgiving!

        Thank you for trying out the recipe and for taking the time to let me know you liked it...I really appreciate it 🙂

        Reply

    Share Your Thoughts Below Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meet Karielyn

    Hi...I'm Karielyn and welcome to my website! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home website. Since 2012, I've been sharing my easy and healthy plant-based vegan + gluten-free recipes made with real food ingredients that help you feel good about what you eat! Learn more...

    Collage of all the websites The Healthy Family and Home have been featured online

    Get My FREE Starter Guide

    The Healthy Family and Home eMail Subscribe Form | The Healthy Family and Home
    • Medical Medium Recipes
    • Gluten-Free Recipes
    • Lectin-Free Recipes
    • Raw Food Recipes

    Spring Favorites

    • Gluten-Free Vegan Naturally Colored Coconut Eggs
    • Gluten-Free Vegan No-Bake Wild Blueberry Cheesecake
    • Gluten-Free Vegan Healthy "Cadbury Creme Eggs"
    • Gluten-Free Vegan Flourless Iced Cut-Out Cookies
    • Gluten-Free Vegan Healthy "Reese's Peanut Butter Eggs"
    • Gluten-Free Vegan No-Bake Cranberry Lemon Ball Truffles
    • Flourless Gluten-Free Vegan Lemon Chia Seed Cookies
    • Vegan Black Forest Ice Cream

    Most Popular Recipe Roundup

    The ULTIMATE Chocolate-Free Medical Medium Compliant Dessert Round Up

    Trending Recipes

    • How To Make The Medical Medium "Heavy Metal Detox Smoothie"
    • Celery Juice Recipe + Protocol { Medical Medium }
    • Dr. Group's Liver Cleanse Soup
    • Gluten-Free Vegan Peanut Butter Chocolate Chip Oatmeal Cookies
    • Gluten-Free Vegan Biscuits
    • Vegan Flourless Zucchini Brownies

    Find the perfect recipe:

    CLEAN DESSERTS Cookbook Order Now | The Healthy Family and Home

    Footer

     

    About

    • About Karielyn
    • Author Bio
    • Press Mentions

    Newsletter

    • Sign Up For Emails + Updates! 

    Contact

    • Contact
    • FAQ's
    • Work With Me

    Image of logos of websites that The Healthy Family and Home website has appeared on

    © Copyright 2012–2023 THFH Group, LLC. All Rights Reserved.

    All recipes, content and photographs are protected under DMCA (The Digital Millennium Copyright Act) and cannot be legally used without my permission.

    Back to Top • Accessibility Statement • Privacy Policy

     

    Loading Comments...