It’s that time of year again…Fall season! Time to break out all the pumpkin flavoured things am I right?! I already posted a vegan pumpkin bread recipe, so I decided to update my raw vegan pumpkin pie recipe I created last year. I admit, it wasn’t the best recipe I have made and there was for sure a lot of adjustments I wanted to make, but never did. So after a year of improving my baking/cooking skills I wanted to post an updated version.
This time the pie keeps its shape better and is just the right texture. I wanted it to keep its shape when you slice into it and didn’t want it to have a consistency that was like ice…Thats when the coconut milk came into play.
I know that adding fat always makes the dish a lot creamier and it freezes a lot better, so I added some coconut cream.
I also changed the ratio of spices a bit, as I felt it was a little on the spicier side last year.
Looking back at the old pictures of my pumpkin pie, I was a little embarrassed at the texture of the crust. The dates were no where near blended enough and the curst kept falling apart. I made sure I blended the walnuts and dates for an extra 30 sec.
And of course…you can’t forget the coconut whip! Well I did last time….oops. You can never go wrong with a delicious dollop of whipped cream!
Raw Vegan Pumpkin Pie
By: healthienut Serves: 8 or 1 pie
- 2 cups dates
- 2 cups walnuts
- 1/4 tsp pumpkin pie spice
- 2 tbsp coconut sugar
- 1 tsp vanilla
- 1 1/2 can pumpkin puree
- 1/2 cup coconut cream (or chill coconut milk overnight)
- 1/2 tsp all spice
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 1/2 tsp vanilla
- 1/2 cup organic cane sugar
- Blend walnuts in a food processor until crumbly. Not too fine, you still want a little texture.
- Blend in rest of ingredients until sticky (easy to form into crust.)
- Press mixture into pie pan until evenly distributed, making sure to stick on the sides of the pan as well.
- Place in fridge until done making filling.
- In a medium sized bowl, using a hand mixer, blend together the pumpkin puree and coconut cream.
- Once combined, move into a blender and add in rest of ingredients. Blend until super creamy.
- Take pie pan out of fridge and pour in filling. Spread evenly with a spoon or butter knife.
- Cover with plastic wrap and freeze for 4-5 hours or overnight.
- When ready to eat, thaw for 15 min & top with coconut whip (see notes for recipe)!
Coconut whip – Simply mix together, using a hand held mixer, 1 can coconut cream or full-fat coconut milk chilled overnight, 2 tbsp coconut sugar, 1 tsp vanilla, & 1/2 tsp cinnamon (optional) in a small mixing bowl. Refrigerate for 5 min. and enjoy this delicious treat by topping on pies, ice cream, and many more!