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. constance wrote on October 27, 2014

    I’m not the author of the recipe but I can tell you that you always soak pecans (and most other nuts) this is to remove the enzyme inhibitor. You can find charts for times of soaking all over the internet, most of your brown skinned nuts will soak for around 14 hours. After that your rinse them extremly well till your rinse water runs clear then dehydrate them back to dry and crisp, you now have a nut that is fully digestable. hope this helps

    My question is on the pumpkin??? Can I dehydrate the pumpkin to a soft stage then bag and freeze it for a later date?
    cant wait to try this pie looks amazing

  2. Renee wrote on October 27, 2014

    I’m also wondering about what Stephanie said with the pecans

  3. Stephanie wrote on October 19, 2014

    In the recipe for the crust it says pecans soaked then dried..does that mean you soak them for x amount of hours then dehydrate until bone dry or does that mean soak them and pat them dry?

    • Susan wrote on October 27, 2014

      Hi, Stephanie, You soak the nuts to remove the enzyme inhibitors and they dehydrate completely dry for the recipe. I hope that helps. If you don’t want to soak them, just use them dry. Cheers!

  4. stephanie wrote on October 12, 2014

    Can I use a Vitamix? I do not have a food processor.

    • Susan wrote on October 19, 2014

      I would think a vitamix would work. I would be careful about over blending. Cheers!

      • Stephanie wrote on October 19, 2014


  5. AR wrote on August 29, 2014

    About how long did this take you from start to finish?

    • Susan wrote on August 30, 2014

      AR…I wish I could tell you. I created this recipe quite a few years ago and I did not time it. Cheers!

  6. Melissa wrote on October 8, 2013

    Thanks for your beautiful recipes and information,
    Could you explain to me how it is that the starch is removed by dehydrating the pumpkin?
    I wonder how you found this out, I can’t find any information about it..

    Thank you!

    • Susan wrote on October 8, 2013

      Hi, Melissa…the starch taste.

  7. Katie wrote on June 18, 2013

    Hi, your Pumpkin Pie looks delish! How did you get the formed crust out of the pie pan for the presentation in the photos?

    • Susan wrote on June 18, 2013

      I used a tart pan. 🙂

  8. James Brookins wrote on January 4, 2013

    Very pleased with the texture which I attribute to the step involving dehydrating the night before. Needed just a bit more sweetner (I used honey). Enough filling for two pies out of the 5 cups. the remaining filling I made pumpkin cookies (use a melon ball scoop), adding almond flour(dehydrated pulp left from almond milk) raisins and nutmeg. Sprinkle coconut and pumpkin seeds. Dehydrate about 6 hours.


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