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+ servings

Pumpkin Pie Tart (Raw, Vegan)

Raw, vegan, gluten-free pumpkin pie tart made with an almond crust, coconut whipped cream and candied pumpkin seeds.
Course Dessert
Keyword dessert, gluten-free, plant-based, pumpkin pie, rawvegan
Servings 12 people


  • Blender
  • Food Processor
  • 3 @ 4" tart pans with removeable bottom


Candied Pumpkin Seeds

  • 1 cup pumpkin seeds soaked and rinsed
  • 1/4 cup + 2 tbsp coconut sugar
  • 1 tbsp mesquite powder or lucuma
  • 1 tsp cinnamon
  • 6 drops vanilla medicine flower essence or 1 tsp vanilla extract
  • 1/4 tsp high mineral salt

Almond Crust

  • 1 1/2 cups almonds soaked and dehydrated
  • 1 cup oat flour raw sprouted oat flour or rolled oats ground
  • 1 tbsp mesquite powder or lucuma
  • 1/2 tsp cinnamon
  • 1/4 tsp high mineral salt
  • 1/4 cup coconut oil melted
  • 2 tbsp coconut nectar or any other liquid sweetener

Pumpkin Filling


Candied Pumpkin Seeds

  • Add all ingredients in a bowl and mix well until combined.
  • Place on a lined dehydrator tray and dehydrate at 115 F for 24 – 36 hours until completely dry.
  • Storage: Sealed container or freezer bag in freezer for 3 months.

Almond Crust

  • Process dry ingredients in a food processor until mixture forms a flour.  
  • Add remaining ingredients and process until combined.
  • Press batter firmly into three 4” tart pans OR one 8" tart pan with a removable bottom covering the bottom and sides of each tart pan.
  • Set in fridge while making filling.

Pumpkin Pie Filling

  • Place all ingredients in a blender and blend until smooth.
  • Pour filling in each tart pan and pat on the counter to remove air bubbles.
  • Set in freezer overnight.
  • Garnish with coconut whipped cream and candied pumpkin seeds.
  • Storage: Sealed container in fridge for 3 days or freezer for 1 month.