Your whole food, plant-based life.

Raw Pumpkin Pie

Fair warning on this one…it is a little time consuming but boy, is it worth it. I have had a couple of “pumpkin” pies that are made with cashews and carrots with pumpkin pie spice. They were good but tasted like carrot pie with cinnamon and nutmeg! Wanting a real pumpkin pie, but knowing that the challenge would be to get the starch taste out of it to make it palatable, I dehydrated it and then, softened it up again! Never going over the 116 degrees, the enzymes, vitamins and minerals are still intact!

 

Raw Food Recipes: Pumpkin Pie

 

Pumpkin is full of carotenoids which are really good at neutralizing free radicals. Pumpkin is also high in lutein, which helps protect your eyes and prevent macular degeneration. Full of antioxidants, pumpkins also have a lot of common nutrients, like iron, zinc, and fiber. Good for you and so good to eat! You will need to start this the day before. Actual time making it is not bad, but you will need to do a little soaking and dehydrating.

 

Raw Food Recipes: Pumpkin Pie

 

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75 Comments

  1. Diane wrote on December 20, 2015

    Hi Susan,

    If I don’t have a dehydrator, what other way would remove the starch taste from the pumpkin? Cannot wait to try this recipe!

    Reply
  2. Jennifer wrote on October 29, 2014

    Thanks Susan, my dinner guests absolutely LOVED this pie and couldn’t believe it was “raw.” Rave reviews from picky Alabama pie lovers. I added a touch of vanilla (extract and pure ground powder – I love vanilla) and topped it with Cashew Kream. You continue to influence my raw cooking in the kitchen, ever since I purchased your Rawmazing book from B&N a couple of years ago. Thank you!

    Reply
  3. kate wrote on October 29, 2014

    Do you add the 2 cups water that you soaked the dehydrated pumpkin in?? Wasn’t clear whether you drain the pumpkin or not.
    thanks,. k.

    Reply
  4. Bea wrote on October 28, 2014

    Susan,
    Curious, what is the purpose of dehydrating the pumpkin and then re-hydrating it? Does it break down starches or what etc….? I’ve never seen this done before. Just trying to learn!
    Thanks!

    Reply

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