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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