High Raw Vegan Pumpkin Pie Recipe

Would you like to make guilt-free, grain-free, gluten-free, sugar-free, oil-free, nut-free (option) pumpkin pie?

Today, I am so excited to share with you, how to make high-raw vegan pumpkin pie! Plus, you can make homemade pumpkin puree as well.

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Hello, my beautiful friend! Welcome back to Haute Couture Life. I am Mana. On this channel, we learn how to be the most beautiful and elegant version of ourselves and live the best life.

Today, I am very very excited to share with you a guilt-free, grain-free, gluten-free, sugar-free, oil-free, nut-free pumpkin pie recipe!

This high-raw vegan pumpkin pie is perfect for celebrating pumpkin season and the holidays, and it is completely customizable to your taste and style.

What Makes This Recipe So Special & Lovely?

Have you ever found it sometimes it is challenging to find vegan, nut-free desserts? In this recipe, if you would love to make it without nuts, a low-fat option, it is completely possible!

Plus, you don’t even need an oven. All you need are simple ingredients, a blender, and a food processor.

And if you’re wondering, “Mana, I know raw vegan but, what’s high raw vegan?”—high raw vegan means people who eat 70 to 90% raw food but occasionally eat cooked food such as some steamed pumpkin, sweet potato, or potato. That’s what I found what does high raw vegan mean when I was just started haha.

So, let’s make our beautiful, high-raw vegan pumpkin pie together!

In this recipe, for the tool, please prepare a blender, food processor, and your favorite cake pan. In this recipe, I’ve got this one.

This pumpkin pie consists of a crust, 2 layers, and icing.

These are all the ingredients for the recipe and I will explain them for each one in a minute.

Whole Ingredients

・1 large pumpkin (peeled and steamed softly as close to raw as possible)

・3 cups of dates

・1/2 cup of mulberry

・1/2 cup of raw almonds (or any of your favorite nuts or seeds option)

・1 tbs of cinnamon powder

・1 cup of raw cashew (option, soak for 2-4 hours)

・1 tbs of lemon juice

・1 tbs of maple syrup

・1/2 cup of water

What I love about raw vegan recipes is that everything is customizable and able to be personalized, So I don’t usually measure exactly because every vegetable tastes different depending on the season and every lady’s style, taste and preference are different but please feel free to use it as a reference!

1. Crust

First, let’s make the crunchy base, the crust. Prepare 1-2 cups of dates and mulberries. For a nut-free option, mulberries are great for extra crunch for the crust.

If you enjoy nuts, you can add almonds or any favorite, in this recipe I had some raw almonds.

Simply put all the ingredients in a food processor and blend until it becomes a sticky texture and spread evenly in a cake pan. Again, I don’t count for each exactly, but you can taste it and make your own texture and flavor style!

2. First Layer – Sweet Pumpkin

Next, let’s make the first layer of the pie. This is the key layer and is super sweet and delicious. Place half of the steamed pumpkin, dates, and cinnamon in a blender and blend until smooth. You can add a little water to blend well and spread on top of the crust.

If you want to make it nut-free, this simple crust and layer pie is still super gorgeous and tasty! You can place it in the freezer for about 2 hours and enjoy.

3. Second Layer – Optional Cream Cheese Layer

Next, if you can have nuts, let’s make the second layer of the pie. Place the rest of the steamed pumpkin, dates, 1/2 cup of the soaked cashews, and cinnamon in a blender and blend until smooth. Again, feel free to add water if you need to. Then spread on the first layer. This 2nd layer will taste like cream cheese because of the cashews and add extra flavor. so delicious.

4. Icing – Optional

Finally, let’s make the frosting! This frosting is so much fun. Put the rest of the 1/2 cup soaked cashews, a little lemon juice, maple syrup, and a little water in a food processor and blend until smooth and creamy. You can decorate as you like!

After icing, you can put the pie in the freezer for about 2 hours, ready to eat! This cake doesn’t have any coconut oil in it, so even when it’s frozen, it’s still so creamy! Please enjoy!

Extra Tip – Homemade Pumpkin Puree without Baking

If you want to make pumpkin puree without an oven, you can simply steam the pumpkin and put it in the blender with water.

Once you made the puree, You can add dates for a sweet pumpkin soup or salt, pepper, greens, and herbs for a savory soup. It is very, very easy, versatile and fun!

I hope you enjoyed today’s recipe article! Especially for raw vegan recipes, please taste it during the process and make it your style. If you make it or enjoy the recipe, please share it with us, I am very very excited to hear from you!

And what cake or pie would you like to try as a high raw vegan or raw vegan? Let me know in the comments below. I would love to share them with you in the future.

Thank you for reading to the end. Until next time, stay gorgeous, and have a wonderful day! xo