No Bake Raw Pumpkin Pie

No Bake Raw Pumpkin Pie

This time of year, so many of us battle with the “I really shouldn’ts…” as we look longingly at our favorite classic pumpkin pie from childhood. We know it’s full of processed sugar, undigestible flour, and rancid oil, yet our mouth desperately tries to convince our brain to look the other way.

This year, let’s try something new: Obliterate the guilt while keeping the yum factor intact!

Tuck that old, inferior pumpkin pie recipe gently back into your recipe box and start a new family dessert tradition designed to deliver superior nutrition in every bite.

This may not be your grandma’s pumpkin pie recipe, but we think she’s going to like it.

Pumpkin pie made from Butternut Squash

The star of this pumpkin pie? Butternut squash! This high antioxidant food provides plenty of vitamin A, vitamin C, and manganese to boost your immune system to help you fight off the head cold Aunt Sue brought to Thanksgiving dinner.

No Bake Raw “Pumpkin” Pie Recipe

Recipe by Colleen Cackowski

Crust Ingredients: 

2 cups Raw Walnuts

1 cup Sundried Cane Juice Crystals

1 cup Raisins or Goji Berries

1/8 teaspoon Icelandic Salt

“Pumpkin” Filling Ingredients

2 cups Raw Butternut Squash (or Acorn Squash), diced into small cubes

1 ½ cups Raw Cashews, soaked in water to soften and drained

1 cup Unsweetened Coconut Milk

1/2 cup Coconut Oil, melted to liquid in a hot water bath

1/2 cup Raw Organic Honey (or other liquid sweetener such as maple syrup or coconut nectar)

1/4 cup Medjool Dates, pitted

1 TBPS Pumpkin Pie Spice

1/8 tsp Turmeric Powder

1/8 tsp Icelandic Salt


For Crust: Place all crust ingredients in a food processor fitted with an S-blade and process until mixture is finely ground and begins to stick together. Do not over-process. Transfer crust mixture into a 9” round pie pan. Spread evenly, then press down with hands to compact, bringing some up the sides of the pan to form an even crust.

For Pie Filling: Place raw squash cubes, cashews, coconut milk, and sweetener in high speed blender and blend until creamy.  Add dates and spices and continue blending until incorporated and smooth. Add coconut oil until completely incorporated and pour evenly onto the crust.

Using a spatula, spread mixture evenly in the pie dish. Cover lightly and place in refrigerator overnight to set.  (To make slicing easier, place in freezer 1 hour before slicing).

Enjoy this is a delicious and healthy twist on the standard pumpkin pie!

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