Raw Vegan Pumpkin Pie

Pumpkin spice time…

It’s Canadian Thanksgiving this weekend.  You know what that means:

Raw Vegan Pumpkin Pie



  • 2 cups pecans

  • 8 pitted dates

  • 2 drops orange essential oil

  • 1 teaspoon vanilla extract

  • 1 teaspoon sea salt

Pumpkin Pie Filling

  • 2 cups cashews, soaked 2 hours

  • 2 8 oz cans of pumpkin 

  • 1 cup maple syrup

  • 2 tablespoons lemon juice

  • 2 tablespoons coconut oil

  • 2 tablespoons coconut milk

  • 2 tablespoons pumpkin pie spice

  • 1 tsp cinnamon

  • 1 teaspoon vanilla extract

  • 1 teaspoon sea salt

Maple Caramel

  • 3/4 cup maple syrup

  • 1/4 cup coconut sugar

  • 3/4 cup coconut coconut milk

  • 1 teaspoon vanilla

  • 1 teaspoon sea salt


  1. Soak 2 cups of raw cashews in water for at least 2 hours.

  2. To make the date crust, add the pecans to a food processor and process until it's a mealy texture, Add the dates, vanilla extract and sea salt and process until mixture becomes a little sticky and all the ingredients are well-incorporated.

  3. Grease a 9" pie pan well with coconut oil and then transfer the crust mixture to the pan. Press the crust into the pan very firmly and evenly. Take special care to make the top edge of the crust firmly pressed together. 

  4. For the pie filling, rinse the soaked cashews and discard the soak water. Place the soaked cashews in a blender along with the other ingredients for the filling. Blend everything together until very smooth.

  5. Pour the mixture into the prepared crust. Make sure the filling is smooth inside the pan. Place the pie pan in the freezer for 4-6 hours or overnight. 

  6. Before serving pull it out of the freezer for 10 minutes and leave it out on the counter at room temperature. It will soften up just enough to serve.

  7. To make the maple caramel, place the maple syrup, sugar, vanilla + sea salt in a sauce pan and gently bring to a boil. Turn down the heat and simmer for 5 minutes. Add coconut milk and simmer for another 20 minutes over very low heat. The caramel should thicken up a little and will coat the back of a spoon when it's ready. Remove from the heat and place in the refrigerator to cool down enough to serve.

Recipe adapted from Rachel Carr’s on @plantcraft_, and this gorgeous photo is from her beautiful blog. 

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