Raw Pumpkin Pie

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!

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.

Use my raw plant-based Homemade Chocolate Sauce that pairs perfectly with pumpkin pie.

Just make a batch and 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 Medium® Compliant.

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.

You want to make sure you use "Pumpkin Pie Puree" for this recipe because it only has one ingredient.

Organic Pumpkin Pie Puree or Organic Pumpkin: 100% Organic Pumpkin

Pumpkin Pie Filling or Pumpkin Pie Mix: Pumpkin, Water, Sugar, Salt, Spices, Dextrose, Natural Flavors

I like to use this brand because it is organic, 100% pumpkin and comes in a BPA-free can.

I used coconut oil in the crust to bind it together once it becomes solid and, in the filling, to firm it and hold it together.

But, not to worry!

If you don't like the taste or smell of coconut oil, you can use "refined" coconut oil which has zero coconut taste or smell.

I haven't tested the recipe with another blender, but if you use a blender that can break down the medjool dates you should be fine.

That is the only ingredient in the filling mixture that would be a potential problem with a regular blender.

In my opinion, yes!

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.

No...not at all!

You can whip up this healthy no-bake dessert 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.

That's it!

Next you just need to let it firm in the refrigerator for approximately 30-60 before serving.

I would not suggest packing up this no-bake pumpkin pie to travel for holiday get-togethers and I'll explain why.

Because this is not a traditional pumpkin pie with a baked crust, it is made with a nut crust that is held together with coconut oil when it is in a solid state.

When the coconut oil becomes room temperature, it will melt and become soft, and liquid and the crust will fall apart.

For this reason, I would only use this recipe to serve at home for best results.

This no-bake pumpkin pie should be stored in a refrigerator until ready to serve and not left out on the countertop for the same reason it is not suitable for traveling.

Because this is not a traditional pumpkin pie with a baked crust, it is made with a nut crust that is held together with coconut oil when it is in a solid state.

When the coconut oil becomes room temperature, it will melt and become soft, and liquid and the crust will fall apart.

No, the recipe is technically not "raw" because the pumpkin puree is cooked before it is canned.

When I originally created the recipe in 2012, I labeled it "raw" because it was a "no-cook" or "no-bake" recipe, but I inaccurately labeled it "raw",

I apologize to anyone who came to this recipe looking for a true "raw" pumpkin pie made with uncooked pumpkin.

I have since changed the title to "No-Bake" which is accurate.