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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  1. LeNae wrote on November 18, 2012

    My husband is allergic to coconut. Do you know any alternatives to coconut butter? Thank you!

  2. Lydia wrote on December 18, 2011

    YUM! This will go great with my raw whipped cream (coconut oil, almond milk, and dates/agave OR coconut milk and dates/agave)!

  3. angela wrote on November 22, 2011

    Hi, Susan!
    Thanks so much for this recipe! Just a quick question…
    Do you measure the chopped pumpkin before or after it’s dehydrated?

    • Susan wrote on November 23, 2011

      Hi, Angela, Just as it is written, before dehydration. πŸ™‚

  4. JJ wrote on November 22, 2011

    Nevermind!!! I just answered my own question after some digging on your website πŸ™‚ I will make my OWN coconut butter!! Thanks! Can’t WAIT to try this pie!!! Looks RAWMAZING πŸ™‚

  5. JJ wrote on November 21, 2011

    I only have coconut oil and I cannot find coconut butter anywhere. Can I use the coconut oil instead? If not, what can I use?


  6. Lynn Lidbury wrote on November 20, 2011

    With the Pecans – do I soak and then dehydrate?



  7. Jennifer wrote on November 18, 2011

    Ok. Thank you. That’s exactly what I was wondering.

  8. Susan wrote on November 18, 2011

    I would not suggest that. You are not dehydrating it to bone dry so some spoilage could occur. πŸ™‚

  9. Jennifer wrote on November 18, 2011

    Thank you for the prompt reply! I’m going to look for the Navitis Naturals cashews. One more question. Do you think that dehydrating the pumpkin several days before rehydrating it again will be a problem?


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