Raw Pumpkin Pie Recipe

Name: Raw Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: FOR THE PIE; 1 medium fresh pumpkin (peeled, try the Japanese squash variety); 1 1/2 cups pine nuts; 3/4 cup coconut water or 3/4 cup filtered water; 1 tablespoon coconut butter; 3 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 2 tablespoons pumpkin pie spice; 4 dried apricots (soaked until soft); FOR THE CRUST; 2 cups flax seeds (powdered); 1/2 cup hemp seeds; 1/2 cup almond milk or 1/2 cup coconut water; 2 tablespoons coconut butter (melted); 1 teaspoon salt (Celtic sea salt)

Servings: persons

FOR THE PIE
1 medium fresh pumpkin (peeled, try the Japanese squash variety)
1 1/2 cups pine nuts
3/4 cup coconut water or 3/4 cup filtered water
1 tablespoon coconut butter
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons pumpkin pie spice
4 dried apricots (soaked until soft)
FOR THE CRUST
2 cups flax seeds (powdered)
1/2 cup hemp seeds
1/2 cup almond milk or 1/2 cup coconut water
2 tablespoons coconut butter (melted)
1 teaspoon salt (Celtic sea salt)

1
["FOR THE PIE:", "Blend the pumpkin in a food processor with the S blade until relatively smooth.", "Place the puree pumpkin in a glass bowl with the coconut water or plain water on top. Place the bowl in the dehydrator and dry for 5 hours at 140'F.", "Check it now and again to ensure the water hasn't evaporated completely, its crutial to keep the water coating over the pumpkin to prevent cooking it.", "Drain the apricots. Save the water or drink it, its full of goodies.", "After the pumpkin is dehydrated remove and blend it on high in a high powered blender with the rest of the ingredients.", "Set aside.", "FOR THE CRUST:", "Mix by had: the flax, help seed, sea salt and coconut butter until you achieve a consistency of course corn meal. Add the almond milk or coconut water and mix.", "Press into a glass 10"" pie plate.", "Pour filling into crust and serve warm or chilled."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE PIE, 1 medium fresh pumpkin (peeled, try the Japanese squash variety), 1 1/2 cups pine nuts, 3/4 cup coconut water or 3/4 cup filtered water, and more.

Yes, Raw Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raw Pumpkin Pie

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