Are you a raw food fan? Now I am not talking Sashimi here…

Years ago, when I discovered my love for clean eating, I fell in love with raw desserts! You get all the fun without the nasties, and you feel great after indulging.

Some people love to eat this way full time; a raw vegan diet is generally rich in fruits, vegetables, nuts, seeds, sprouted grains and legumes. It also tends to be naturally low in processed foods. Those choosing to follow a raw vegan diet are often motivated by health reasons.

Me?? I’m motivated to enjoy some raw dishes purely based on the taste and the way they make me feel!

After visiting NYC in the fall a little while ago, I fell in love with pumpkin pie and all things pumpkin spice. Not wanting to go crazy and bake endless pumpkin pies and eating them all I developed my own natural version, and it’s AMAZING!! I classify it as a raw dessert, however, the pumpkin is cooked, raw pumpkin is NOT fun!

Here you go, guilt free pumpkin pie!




  • 1/2 cup almonds
  • 1/2 cup pecans
  • 1 cup Medjool dates, pitted
  • 3 tbsp coconut oil softened
  • 3 tbsp desiccated coconut
  • 2 tbsp maple syrup


  • 3 cups Japanese pumpkin cut into small cubes
  • 100 ml coconut oil melted
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 cup Medjool dates
  • 125 ml full fat organic milk
  • 1 tsp vanilla bean paste


  • Preheat oven to 160 degrees fan forced oven.
  • In a high-speed blender process the almonds, pecans and dates. Add coconut oil and maple syrup and process until combined.
  • Press mixture into a loose bottom tart tin. Ensuring the mixture is evenly spread over the base and sides. Place in the freezer to set for 1 hour to set.
  • Line a slice tin with grease-proof baking paper. In a small bowl combine the cinnamon, ginger, cloves and nutmeg. Mix to combine. In a medium sized bowl add the pumpkin and coconut oil. Mix to combine. Add spices and stir well, ensuring the pumpkin is covered in oil and spices. Pour mixture into slice tin, ensuring you scrape all remaining oil and spices into the tin. Bake for 30-40 mins, turning pumpkin during the cooking process.
  • Remove pumpkin from oven and allow to cool in the tin. Once cool, transfer to a high-speed blender, add dates, milk and vanilla bean paste, process on high until mixture is smooth.
  • Pour mixture over pie base and return to the freezer to set for 4-6 hours.
  • Remove pie from tin and slice. You may have to leave for 20mins before slicing. Drizzle with maple syrup and enjoy!

Be a part of our mailing list

Thank you for subscribing! To protect your privacy you will need to confirm your subscription, an email has been sent to you. You MUST confirm or you will not be subscribed. Please check your inbox, if it is not there check your junk/spam folder, occasionally it can appear in there. Click the button and you are good to go!