Raw Pumpkin Pie

Raw Pumpkin Pie

This simple, healthy twist on the American classic is a guilt-free treat, perfect for winter evenings!



1 cup of nuts (walnuts are good)

1 cup of pitted dates

¼ cup of dried coconut

A pinch of salt


2 cups of raw cashews

2 cups of chopped pumpkin flesh

½ a cup of coconut oil

½ a cup of fruit syrup

½ a cup of water

1 teaspoon of vanilla extract

A pinch of salt

1 teaspoon of cinnamon

A pinch of ground allspice

A pinch of ground cloves



Soak the cashew nuts in a bowl of water overnight

For the crust:

1. Place all the crust ingredients in a food processor and blend

2.  Press the crust ingredients in a cake tin or tart tin and place in the fridge

For the filling:

1. Discard the water of the soaked cashews, and place all the filling ingredients into a food processor until very smooth.

2. Pour the mix onto the crust base and place the pie in the freezer overnight.

Bring the pie out of the freezer just before serving

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