Vegan, Raw, No Bake Pumpkin Pie!

Are you ready for this? It’s raw, vegan, no bake pumpkin pie, my friends. Let me say that again, for the people in the back. RAW. VEGAN. NO BAKE. PUMPKIN PIE. *and the crowd goes wild, roaring with applause!!*
I know, I know. Pumpkin pie is as classic and traditional at Thanksgiving as the turkey. How can you change it?! Sometimes, change is good. Sometimes, you need a pie that you can devour and not feel one ounce of guilt. (Not that you should ever feel guilty eating pie in the first place, because pie is an essential food group.)

Back in the broke college days, I made a version of this pie from patty pan squash I harvested from the farm that I worked at in Snoqualmie Valley. This is now the grown-up, blossomed, mature version of that pie. The pie crust, made solely of dates and nuts, is so crunchy and crumbly. I promise, you won’t miss the butter. And the pumpkin filling – mmhmmm! It’s so creamy and luscious and rich. I may have eaten an entire bowl of the filling in one sitting… Trust me, this will not only satisfy every pumpkin-and-sweetness-loving molecule in your body, but this will also impress anyone you serve it to, because this pie is that good.

VEGAN

Yes, it’s totally vegan.
This pie crust is made solely of cashews, pecans and dates, and it is incredible. Like, so good that you could just snack on it by itself like granola. The dates hold the pie’s shape and add a delectable sweetness while the nuts add a satisfying crunch and crumble in each bite.
The pumpkin filling has zero dairy or eggs. But, how does it get thick and creamy? Aha, I’m glad you asked. Behold, the power of cashews. Dates are not the only star in this pie. Cashews are soaked in water for several hours, drained and then blended to make the pie filling extra thick and creamy.

RAW

What is raw food? Just like it sounds, it is food that’s never been cooked (or more specifically, never been heated over 104°F.) It’s a whole movement and lifestyle. If you’re into the raw food diet, you don’t have to feel left out of the holiday hoopla, because you can whip up this gem of a dessert and out shine everyone else’s dish.
The nuts (both the cashews and the pecans) are raw, not roasted.
Now, I use canned pumpkin which technically isn’t raw, because canned pumpkin has been cooked. So if you’re a strict raw dieter, then get yourself some raw pumpkin, peel it and slice it, then blend it in the food processor or blender, adding a bit of water as necessary to make it smooth.

NO BAKE

The “no-bake” part of this pie is the best, in my opinion. Thanksgiving morning and afternoon are hectic! Even though my family celebrates potluck-style, with everyone in charge of making something in their own kitchen to bring to the gathering, my Dad was always the one in charge of the most important dishes – the turkey, the mashed potatoes and gravy, and the stuffing. So bright and early on Thanksgiving morning, my dad would be in the kitchen getting everything started. In fact, one year we even used our neighbor’s two ovens to bake dishes, because our oven was already full with the turkey! That day was spent frantically running back and forth between two houses on a day that should be spent slowing down to enjoy quality time with loved ones. So here is one less thing to squeeze in your oven and pile on your stress. This pumpkin pie requires no oven or stove. Just some time, a lot of love and a food processor. <3

PIE TOPPINGS

Of course, since this is your pie, you can choose to top it with whatever you fancy. I made this vegan whipped cream, made of aquafaba. Aquafaba is the juice that is in canned chickpeas. As if this pie couldn’t get any more healthy and vegan-y! It’s much more airy and light than diary-based or coconut-based whipped cream, but it’s quite delicious if you pop it in the freezer for about an hour to harden a bit. It comes out like thick, cold gelato – a perfect topping for a vegan, raw, no bake pumpkin pie!

Break out this pie as the grand finale to your holiday meal, also starring one-pot turkey stuffing or turkey stuffed squash! 🙂

Print

Vegan, Raw, No Bake Pumpkin Pie!

This is a healthier version of the classic pumpkin pie. It's vegan, raw and no bake, which means Thanksgiving dessert is one less thing you need to find time to bake! The crust is crunchy and crumbly while the pie filling is rich, creamy and decadent – all without dairy, gluten or refined sugar!
Course Dessert
Cuisine American
Keyword dairy free recipes, gluten free, happy thanksgiving, healthy dessert, healthy sweet snacks, no bake, pumpkin, pumpkin pie, pumpkin pie spice, raw diet, thanksgiving 2020, thanksgiving recipes, vegan, vegan dessert
Prep Time 3 hours
Cook Time 20 minutes
Time in the Fridge to Set 2 hours
Total Time 5 hours 20 minutes
Servings 10 people
Author strawberryandcream

Ingredients

Pie Crust

  • 1 cup dates
  • 1 cup raw cashews
  • 1 cup raw pecans

Pie Filling

  • 1 cup raw cashews, soaked in water for at least 3 hours
  • 1 cup pumpkin (either canned pumpkin or raw blended pumpkin)
  • 1 cup dates
  • 2 tsp pumpkin pie spice
  • 1 pinch fine sea salt
  • 1⅔ cup non-dairy milk of your choice (I used oat milk)
  • ½ tsp vanilla extract

Instructions

  • Soak 1 cup of the cashews for the pie filling in water on the counter for at least 3 hours.
  • To make the pie crust, first blend the pitted dates in a food processor until they become a thick and sticky clump.
    Use a spoon to spread out the blended dates in the food processor, and add the cashews and pecans. Pulse until the nuts are ground into about 1 mm pieces and the mixture holds its shape when you squeeze it in your hand.
  • Pour out the crust mixture into an 8-inch or 9-inch greased cake or tart tin. A tin with a removeable bottom will help extract your pie when it's ready to be served.
    Press the crust mixture into the cake or tart tin, using your fingers and palm. Have the crust come up the sides about an inch and a half. Be sure to press all around so the crust is evenly distributed and there are no holes. Set the crust aside.
  • To make the pie filling, first drain the soaked cashews and blend it in a food processor until it looks creamy, like thick ricotta or blended tofu. Set the blended cashews aside in a bowl.
  • To the (now empty) food processor, add the dates and blend until they become a thick and sticky clump, just like for the crust.
    Add the blended cashews, pumpkin, pumpkin pie spice, salt, milk and vanilla extract. Blend until everything is smooth and creamy. It might have a few small chunks here and there, which is totally okay.
  • Pour the pumpkin pie filling into the crust in the cake or tart tin. Use a rubber spatula or the back of a spoon to smooth the top of the filling.
    Refrigerate the pie for at least 2 hours, for everything to firm up.
    Enjoy!

Published by strawberryandcream

Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)

32 thoughts on “Vegan, Raw, No Bake Pumpkin Pie!

    1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
      strawberryandcream says:

      Thank you!! I highly recommend it! Let me know if you try it!

    1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
      strawberryandcream says:

      Thank you!! I figured it went well with the raw/vegan food/vibe

  1. Markus + Micah – We are Markus + Micah. We live in a tiny house by the sea, grow our plants, cook plant-based food, travel, and design wellness retreats and mindful programs so we can all live meaningful lives.
    Markus + Micah says:

    This looks lovely. The topping is a winner. I thought it was marshmallow. Wonder what people would think if you do not tell them the long hyphenated label of this pie? I know some roll their eyes and disregard these things as hippie food without even trying it. Oh well, their loss. Your photos are also super nice.

    1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
      strawberryandcream says:

      Thank you!!!
      Even I was a little skeptical that it would work, because chickpea juice smells veryyy strong. But once you add the powdered sugar and vanilla it literally tastes sweeter than traditional whipped cream in the can (and it’s healthier). Sometimes it’s worth giving “hippie” foods a shot!
      What about you, is there any food you tried and had major reservations about, but ended up pleasantly surprised?

      1. Markus + Micah – We are Markus + Micah. We live in a tiny house by the sea, grow our plants, cook plant-based food, travel, and design wellness retreats and mindful programs so we can all live meaningful lives.
        Markus + Micah says:

        Smell is really a hard thing to get over, no? Me, well, I never thought I would survive with a plant-based diet but here we are.

        1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
          strawberryandcream says:

          Smell can make or break your food. Like durian or seafood. Some people don’t mind the smell and some people actually like the smell (maybe) but some people won’t eat the food just because of how it smells to them!
          How long have you been eating plant-based?

  2. Sarah Davis – United States – I planning the next chapter of my life. I’m not exactly sure how it will be written, but I want it to include lots of yoga, paddle boarding, friends, family, dogs, travel and long trail rides on my horse.
    Sarah Davis says:

    YUM! I am going to try this. Thank you

    1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
      strawberryandcream says:

      Yay! Let me know how it turns out! I had some other people try it and guess what it was made of – they were shocked that there was zero refined sugar in it!

    1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
      strawberryandcream says:

      Yay! Let me know how it turns out!! Happy holidays!

    1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
      strawberryandcream says:

      Thank you!!

  3. infinitelyadaydreamer – Sydney – hey there, I'm Maryam! A minimalist, intersectional feminist, lifestyle + wellness blogger and creatively driven teen from sunny Sydney. I'm an aspiring interior designer and self proclaimed iced coffee fanatic. Welcome to infinitelyadaydreamer, a home for all my internal musings. I hope you'll stay a while x
    infinitelyadaydreamer says:

    Your photography is beyond incredible! This looks mouthwatering. I can almost taste it!

    1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
      strawberryandcream says:

      Awww THANK YOU!! I was experimenting with the portrait mode on my iPhone lol
      Do you have a go-to dessert recipe for the winter holidays?

    1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
      strawberryandcream says:

      Hehe thank you! I found that flour softer at this cool gigantic resale store here in Oregon called garage sale warehouse. It’s like three buildings full of things you’d find at garage sales, vintage shops, and who knows where else

        1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
          strawberryandcream says:

          For real! Lots of beauty here! If you ever make a trip, let me know!!

    1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
      strawberryandcream says:

      Yay! Thank you! Yes, I feel like it’s fitting for Fall through Winter (or anytime you fancy some pumpkin pie)

  4. Lani – Lani V. Cox is an Asian American gypsy who has lived on three continents. She’s been an archaeologist, Waldorf teacher, and worked for a company that shipped large animals around the world. Currently, she lives in Thailand.
    Lani says:

    OH MY GOD. I NEED THIS. I WILL TRY THIS THIS MONTH!!! THANK YOU!

    1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
      strawberryandcream says:

      Please do try it & let me know how it turns out!!!

  5. singingandsauerkraut – Hello, I'm Josh! I am a writer and singer based in Germany. I like to write about lifestyle, longevity and health, as well as about the arts and opera in Germany
    singingandsauerkraut says:

    This sounds like wizardry! Might give it a try

    1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
      strawberryandcream says:

      Haha! I definitely recommend giving it a try – let me know how it turns out!

  6. Lani – Lani V. Cox is an Asian American gypsy who has lived on three continents. She’s been an archaeologist, Waldorf teacher, and worked for a company that shipped large animals around the world. Currently, she lives in Thailand.
    Lani says:

    Well, I finally made it, but with some modifications since I’m out here in Thailand. No canned pumpkin, no pumpkin spice or raw pecans so I subbed already cooked and sliced pumpkin from the grocers, made my own pumpkin spice (cinnamon + ginger tea crystals) and used walnuts instead.

    Overall, the taste is great. Our pie has a slightly smokey flavor which I suspect was from how they cooked the pumpkin (?) and it didn’t hold very well after being refrigerated for about 3 hrs, but I also didn’t have one of those pie knives either. Nevertheless, it’s a success for us and we enjoyed an old taste of home 😀 Thanks, again!

  7. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
    strawberryandcream says:

    I’m so glad you got to make it and that it turned out yummy for you!!

    Ooh I’ll have to try ginger tea crystals sometime, I’ve never heard of that before!

    Happy Holidays to you from Oregon to Thailand!!

  8. Chantelle Theron – Hi! Welcome to my little corner of the web where I create and share recipes that are packed with nature. Experienced in patisserie with interests in graphic design and photography, you may join me happily creating plant-based and wholesome desserts!
    Chantelle Theron says:

    Delectable!

    1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
      strawberryandcream says:

      Thank you!! I hope you get to try it!

what do you think? :)