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raw vegan pumpkin pie

No-Bake Pumpkin Pie

Raw, Vegan pumpkin pie made with real pumpkin and topped with coconut whipped cream. Makes 1 x 4" pumpkin pie.
Author Crystal Bonnet




  • 1 cup pumpkin
  • 5 dates soaked
  • 1/2 ripe banana
  • 1/4 cup almond milk
  • 1 tablespoon coconut butter
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground clove
  • dash of salt



  • Process dates, almonds, oats, coconut oil, salt and cinnamon in the food processor with an S Blade and process until combined, forming a dough.
  • Add shredded coconut to the food processor at the last few seconds until combined.
  • Line the bottom of a 4" spring form pan with parchment paper or saran wrap.
  • Firmly press dough into the pan forming a deep dish crust covering the entire pan.
  • Place the spring form pan in the freezer to set while making the filling.


  • Peel pumpkin with a sharp knife, cut in four squares, remove innards and seeds with a spoon, and cut into cubes.
  • Place all ingredients into a blender and blend until smooth.
  • Remove crust from freezer and fill crust with pumpkin pie filling.
  • Serve right away for place back in freezer for 15 min. to set.


The pumpkin filling recipe makes enough for 2 servings so you may want to double the crust recipe. You can also add the extra filling to smoothies, overnight oats or chia pudding! Yum!