Thanksgiving is quickly approaching! This also means pie season is about to officially kick-off. Pumpkin pie is a staple dessert for the holidays around here and as well as a crowd favorite. It’s probably one of the healthier pies (maybe?) but there’s still tons of room for improvement so that’s why I decided to create my own version of this traditional dessert. There’s absolutely no need for baking to be involved, let alone eggs or condensed milk.
The best thing about this pie is that the crust is really hard to mess up. You’d have to really try. I’m pointing out this awesome fact because that’s the part of pie making that seems to really get people flustered. This raw crust is not only extremely delicious with an amazing texture, but it’s also ten times better for you. So pass up on the stressful holiday baking and create something that’s enjoyable to make.
I chose to make pie tarts with a muffin pan instead of creating a full pie to even out the pie to crust ratio and well, they are way cuter this way! Don’t you agree? Using a muffin pan creates the perfect portion and helps avoid the awkward pie fails when cutting up slices. You know what I’m talking about. Pies are always falling apart once it’s time to cut and serve. You can’t go wrong with the presentation here.
I also ditched the refined sugar and sweetened this pie up with delicious fresh dates. I went with khadrawy dates for the pie crust and zahidi dates in the pie filling but as long as you use soft dates, any variety will work out perfectly. I used a small amount of nuts compared to most typical raw desserts to keep the fats low in this dessert, making it a guilt free treat. Mulberries also add awesome texture to the pie crust. The combination of just 3 simple ingredients creates a delicious crust that compliments the creamy rich pie filling that will make you think was sinful. This is definitely not the case.
By simplifying the ingredients used in this filling I increased the nutritional value by taking out all of the processed junk and replaced it all with healthy whole foods. It’s win win all around! The decadent filling is created with pumpkin puree, dates, coconut butter, almond milk and spices. Make sure you use coconut butter and not coconut oil!
How to Make Raw Pumpkin Puree
Pumpkin puree can be a tricky ingredient when it comes to eating fully raw. However, it’s very possible to create raw pumpkin puree with a little patience. All you need to do is peel, de-seed and chop up your sugar pumpkin into small cubes. Place your chopped pumpkin in a food processor to break down the pieces further then throw the processed pumpkin chunks into a high-speed blender. Blend until you have a very creamy smooth uniform puree.
If you’re short on time or just like to simplify things use canned pumpkin puree. As long as it’s organic, non-GMO and BPA-free canned pumpkin puree. I often use canned pumpkin puree in other desserts and sauces since I usually don’t need too much or pumpkins are not available year round.
If you want to bring something unique to the table this Thanksgiving then impress your friends and family with this homemade raw pumpkin pie. Raw desserts are a great was to introduce others to a raw food diet. Spread the health this holiday season and make these delicious pumpkin pie tarts!
- View notes for baking options.
- Pumpkin Pie Crust
- 2 cups dried white mulberries
- 1 cup soft dates
- ½ cup pecans
- Pumpkin Pie Filling
- 2 cups pumpkin puree
- 2 cups soft dates
- ⅓ cup coconut butter
- ¼ cup almond milk
- 2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground ginger
- Blend all crust ingredients in a food processor until you have a thick, uniform crust texture.
- Scoop dough out and mold to parchment lined muffin pan creating a bowl shape.
- Place crust in the freezer while you prepare the filling.
- Blend all filling ingredients in a high speed blender or food processor until you have a creamy uniform consistency.
- Remove muffin pan from the freezer and scoop filling into your crust.
- Place pumpkin pie tarts in the freezer for at least 2 hours.
- Take the tarts out of the freezer 20-30 minutes before serving.
If dates are not soft, soak them in warm water for at least an hour ahead of time.
If crust is too sticky to manage, wet your fingers to help shape the tarts into the muffin pans.
If you or your guests prefer a warm pie, simply place the frozen pumpkin pie tarts in a preheated oven (350 F) for 30 minutes. Carefully remove tarts from the oven and serve.
These look delicious Amanda! I’ll have to try them out for the holidays :)
How did you line the tins? with just a strip of parchment paper?
Yup! Parchment paper works great! xox
Although I try to do all raw whenever I can, I agree that pumpkin is a tough one year round. I really hate the thought of using anything canned- even BPA free cans, although I will admit that sometimes I do. For pumpkin, I just wanted to add that Beech-Nut makes an organic pumkin baby food in a glass jar. To me, the small size is often more convenient than the full can also.
I’m very excited to try this recipe, but this time of year I’ve got real pumpkins. Yeah!
Hi Breia! Thanks for letting me know! I will need to check it out. I hope you love the recipe! enjoy! xx
You can buy pumpkin in a box instead of a can, I believe :)
If I sub the mulberries with oat flour, would I use the same amount? Or would it taste better using mostly nuts? Thanks!
I would use mostly nuts or just regular rolled oats!
I have a bad nut allergy. I am curious what you think would be a good alternative for the pecans in the crust?
Also, can I use rice milk instead of almond mild for the filling? Thank you in advance for your time :-)
Hi Tenie,
You could substitute a number of things like buckwheat groats, shredded coconut and oats grounded into flour. Yes, rice milk would work wonderfully! Xx
hi! quick question for you. is the pumpkin canned? yes? no? thanks :)
Hi Amica!
Either will work, I explain in the post how to use fresh pumpkin puree! Xo
The Crunchy asian slaw looks soo goood!
anyways:
I made the pumpkin pie tart things and they tasted almost exactly like pumpkin pie! I was soo amazed at how much alike it tasted and how good it was! The only thing I would change is that the crust should be crunchier and less of it.. so only at the bottom. But other than that it was one of the best desserts I’ve ever eaten!! (And the crust was still delicious)… I only made half just incase I didn’t like it but I wish I made all 12! Even the rest of my family who usually hates this kind of stuff said it was delicious! Thanks so much for being awesome and coming up with this recipe. I will make it alllll the time… although then I’d go broke.. Since it took an entire container of dates which where $14.99 ish… Anyways! LOOOOOOVED it!!!… oh and just to let you know. I didn’t have coconut oil or butter or anything so I used avocado and as I said it was AMAZING!!!
Thank you so much for the lovely feedback, you certainly made my day with your enthusiasm and appreciation for the recipe! It really does taste just like pumpkin pie (better, in my opinion but of course I am biased!) Have a wonderful day honey! xoxo
These turned out to be amazing! I had to use coconut oil + coconut flakes since I couldn’t find the coco butter at the stores near my house.
The only weird thing was that I had a lot of filling left over. What could I use the filling for next time? Any ideas?
Hi! You could put your leftover filling in a small lined pan and pop them in the freezer. After they harden cut them into squares for little pumpkin fudge bites :)
Hi Amanda, can you find mulberries in bulk anywhere? I’ve only found them in a small bag, maybe 8-12 oz., not even enough to make this recipe!
Hi Kathy,
I’ve bought Terrasoul Dried Mulberries online before. I usually get my dried mulberries from my health store (MOM’s Organic Market) where they sell lots of bulk dried fruits. Good luck! xx
Hi! I’m in Aus, what is pumpkin pie spice and what spices should I use to substitute?
Thanks x
Hi Amanda!
You can make your own by combining the following: 4 tbsp ground cinnamon, 4 tsp ground nutmeg, 4 tsp ground ginger, 3 tsp ground allspice. This will make more than you need, but you can store it for later use! xx
Hello! I am making the raw pumpkin pie tarts and wanted to know how long they can keep in the freezer?
Hi Georgie,
At least 6-8 weeks! Enjoy! xx
Help, I can’t find the white mulberries and want to make this for Thanksgiving! Is there anything that I can use for a substitute?
Hi Larisa,
You can use all pecans instead or add a combination of nuts, seeds and shredded coconut. Its a very flexible recipe!! Good luck! xx
Fantastic! Thanks for the alternatives… I’ve never tried of white mulberries, but hope to try them soon. :-)
I am vegan but wants to go raw
Hi Praemdass,
That’s great! I suggest eating raw for one meal every day then slowly transitioning to two meals a day and so forth. Good luck! x