Pumpkin Pie

Pumpkin Pie

This is my infamous Nut-free Raw Vegan Pumpkin Pie, part of my 7 recipe nut-free raw vegan recipe series! This thick spiced pumpkin filling, coupled with my sweet nut-free crust will satisfy all of your pumpkin pie cravings this holiday season… or any time for that matter!

This recipe is 1 of 7 of my nut-free ThanksLIVING recipe series which also includes:

TuRAWkey Cutlets
Cranberry Sauce
Mashed Potatoes
Apple Cranberry Stuffing
Chunky Cornbread

Serves: 4-8 Yields: a pie

Nutritional Information:

Calories: 3286 Macronutrient Ratio (Carb/Protein/Fat): 83.6/2.7/13.7

Prep Time: 45-60 minutes

Appliances Needed:

  • Food Processor
  • Blender


  • 1 pie pumpkin
  • 1-2 pounds of dates
  • 1 persimmon
  • 1 mature coconut or pulp of one mature coconut (from making coconut milk)
  • 1-2 tbsp of cinnamon
  • 1 tsp of nutmeg


  1. Process whole coconut chunks into small pieces, or just use pulp (the gravy recipe uses coconut milk, and the pulp is left over). Add dates slowly until a thick crust base forms. It shouldn’t be too overly sticky, that would mean too many dates were added. ½ pound or so of dates should be enough for one mature coconut. Some cinnamon can be added to the crust as well.
  2. Cut the top of the pie pumpkin off, cut in half, and scoop seeds out. Carefully peel the pumpkin with a chef’s knife and chop the pumpkin up relatively small for easy blending.
  3. Blend the peeled and chopped pie pumpkin, add as many dates as you like. More dates will mean a thicker filling, but you might want a more spicy filling in which case use less dates. ½ pound- 1 pound should be good, more is fine as well. Add  the persimmon and all of the spices too, I put the persimmon on the bottom for easy blending.
  4. Push crust into pie plate, and then spread the filling in.
  5. As an option, the meat of a young Thai coconut could be blended with a small amount of coconut water. This will thicken in the fridge and make a raw vegan whipped cream!