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I scoured the internet for a completely raw pumpkin pie the other day and found nothing that was totally 100% raw. I hacked this recipe together as I was going along, so I am sure there are better more efficient ways of doing this. This pie is quite a process, but totally worth it. Definitely make this a day ahead of time to make sure you have enough dehydration time for the crust and the pumpkin.
Raw Pie Crust
1 cup pecans*
1/2 cup walnuts*
1/2 cup almonds*
9 dates – pits removed
1/2 cup shredded coconut
2 tbsp coconut oil
1/2 tsp cinnamon
1/2 tsp salt
Place all ingredients into food processor and blend until well ground and forms a ball.
Press batter into a pie or tart pan with your fingers. Smooth it out evenly, leaving the sides a bit thicker than the bottom. Alternatively, you can make mini pumpkin pie bites as I have in the photo by pressing small balls of batter into a mini muffin pan and with a wet finger press the mixture into each cup forming a crust with an indentation in each.
Dehydrate for 8 hours at 105° F.
Raw Pumpkin Pie Filling
1 sugar pumpkins
1 cup cashews*
1/4 cup coconut butter
1/4 cup agave
8 dates
1 tsp vanilla powder
1 tsp ginger
1 tsp ground cloves
2 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1/2 tsp salt
Prepare the pumpkin the night before as it will need to soak overnight.
Wash, peel, de-seed, and slice pumpkin into 1/4″ thick slices. Place on dehydrator screens and dehydrate for 3-4 hours. Keep an eye on it near the 3 hour mark to make sure it isn’t getting hard.
Place dehydrated pumpkin in a bowl of water with a pinch of salt and let hydrate overnight. Now would also be a good time to soak the cashews for the filling and nuts for the crust as well if you haven’t done so already.
Drain the water from the pumpkin and cashews and blend in a food processor. Combine the remaining ingredients and blend until very smooth. If you have a high-powered blender or Vitamix I suggest transferring the pumpkin purée to that and blend at a high-speed for another 2 minutes to make it extra creamy.
Fill your pie plate or divide evenly between your mini cups and dehydrate for 3-4 hours at 105° F. Refrigerate until ready to serve.
Top with whipped coconut cream!
*soaked in water overnight
