Vegan, Raw, No Bake Pumpkin Pie!

whole pumpkin pie with a candle and sifter in the background
overhead shot of a whole pumpkin pie next to a white towel and sifter
pumpkin pie with a knife halfway into the pie to cut a slice
pumpkin pie with two slices cut out, on top of a white towel
pumpkin pie with two slices cut out with a candle and cut flowers in the background with a hand coming in to take a bit out of a slice
overhead shot of a pumpkin pie with two slices cut out and a fork taking a bite size piece out of a pie slice

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.

pumpkin pie with two slices cut out with a candle and cut flowers in the background
pumpkin pie ingredients laid out on a marble surface
dates, cashews and pecans in a food processor, before being blended
dates, cashews and pecans in a food processor, after being blended
pie crust with a hand pressing it into a cake tin
overhead shot of a whole pumpkin pie


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.

pumpkin pie with two slices cut out of it, with a candle and sifter in the background


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.

whole pumpkin pie next to raw pecans


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

girl in green dress holding out a pumpkin pie
overhead shot of a pumpkin pie next to a candle and sifter


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! 🙂

overhead shot of a pumpkin pie with two slices cut out of it

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!
Prep Time 3 hrs
Cook Time 20 mins
Time in the Fridge to Set 2 hrs
Total Time 5 hrs 20 mins
Course Dessert
Cuisine American
Servings 10 people


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


  • 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.
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

33 Replies to “Vegan, Raw, No Bake Pumpkin Pie!”

  1. Markus + Micah

    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.

    • strawberryandcream

      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? 😋

        • strawberryandcream

          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. Lani

    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!

  3. strawberryandcream

    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!! ❤️

what do you think? :)

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