Pumpkin pie is a autumn season staple and often a main dessert item at Thanksgiving and other holiday dinners; however, what if you are a vegan, grain free, gluten free, etc? This raw, vegan, and grain free pumpkin pie recipe is the answer!
Although most traditional pumpkin pie recipes use eggs and evaporated milk to achieve the pie’s creaminess, this recipe uses the coconut cream from a can of chilled coconut milk. If you have never done this before, it is quite simple: chill the coconut milk in the refrigerator overnight, and when you are ready to make the pumpkin pie filling, remove the coconut milk can’s top. At the top of the can should be about two inches of thick, hard coconut cream, which can then be scooped into the blender. However, make sure to set aside the remaining watery liquid in the can until the pie filling is finished because the extra liquid may be needed to make the pumpkin pie filling blend easily.
In addition, while most traditional pumpkin pie recipes use a ready-made pumpkin pie spice mix, I chose to use the individual spices so that the flavors would be stronger and and more intense. There is so much pumpkin spice flavor packed into this creamy and rich pumpkin pie that you nor your guests would ever know that this pumpkin pie recipe was allergy friendly and animal friendly!
Another bonus to this pumpkin pie recipe: this pumpkin pie keeps in the refrigerator for up to a week, which makes it super convenient to make ahead of time! In fact, I think that the pie is best when left untouched for a minimum of twelve hours so that the flavors can mesh together. But, if you simply cannot wait that long, the pie can be chilled and ready in as little as four hours! I do not recommend any less than four hours because the pumpkin pie will not slice cleanly if it does not have time to firm in the refrigerator.
I hope that this pumpkin pie recipe thrills all pumpkin spice lovers in the same way it does me, and if you still have time, I hope that you are able to make this recipe before Thanksgiving!
I hope that everyone has a blessed day that is full of family, laughter, and thankful hearts. Happy Thanksgiving to all!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1 cup raw cashews
- 1 cup raw pecans
- ¼ cup raisins
- 1 cup Medjool dates, pitted
- ⅛ tsp salt
- 1 cup canned pumpkin puree (not pumpkin pie filling!)
- 1 cup Medjool dates, pitted
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼ cup melted coconut oil
- 1 Tbsp ground Ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp ground nutmeg
- 1 can lite coconut milk, cold from fridge, the cream on top, plus extra liquid needed to blend pie filling, about ¼-1/2 cup
- In a food processor, pulse the cashews, pecans, raisins, salt, and 1 cup of pitted dates until a dough-like consistency forms, about 2 minutes. The dough should hold together when pressed firmly.
- Prepare a 9-inch pie pan, and press the dough evenly into the pan. If your hands start sticking to the dough, use a little water on your hands to make them damp and continue pressing the crust into the pan.
- Refrigerate the crust while you begin working on the pumpkin pie filling.
- In a high-power blender, blend the pumpkin puree, 1 cup of pitted dates, maple syrup, cinnamon, ginger, cardamom, nutmeg, melted coconut oil, vanilla extract, and the cream from the coconut milk can until very smooth.
- Very slowly, add a little of the remaining liquid from the coconut milk can until the pumpkin pie filling reaches the desired consistency.
- Pour the pumpkin pie filling into the crust, smooth the top, and refrigerate until set, at least four hours. However, if you can wait, the pie is best after a minimum of twelve hours up to a couple of days in the fridge because the flavors blend together.
- Slice and serve with vegan whipped cream or a chocolate sauce!
- Store in the refrigerator for up to a ten days.