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Pumpkin Spice Pie (raw, vegan, gluten-free)

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Talk about Fall Harvest in food form!  This raw pumpkin spice pie is amazing!  If you are a pumpkin, lover please give this recipe a try.  Using fresh sugar pumpkins really brightens the flavor!  I have yet to find a person who is already a pumpkin pie lover, not love this recipe.


Makes a 6″ springform pan


  • 1 1/2 cups raw pecans, soaked and dehydrated
  • 1 cup packed Medjool dates, pitted
  • 1/2 tsp ground cinnamon


  • 3 1/2 cups cubed pumpkin (read below on which type of pumpkin to use and how to select a good one)
  • 1 ripe avocado, peeled, seeded
  • 1 1/2 cups packed medjool dates, pitted
  • 1 Tbsp cold-pressed coconut oil, melted
  • 1 1/2 tsp pumpkin pie spice
  • 2 Tbsp raw agave nectar
  • 1 Tbsp lecithin powder (add as the last ingredient)



  1. Combine the pecans, dates and cinnamon, in your food processor.  Mix until well-blended.
  2. Please be sure to not over process or the nuts will release too much oil.  The batter should stick together when you pinch it between your fingers.
  3. Press into a pie pan evenly and set in the fridge while you make the batter.  You can press some of the crust up the sides of the Springform pan if you wish.


  1. Chop up your pumpkin into cubes before you add it to your food processor.  Be sure to remove the seeds and skin.  Don’t throw those seeds away.  See my note below regarding them.
  2. Process your cubed pumpkin until it is really well-broken-down.
  3. Transfer the pumpkin into your blender and add the avocado, coconut oil,  dates, pumpkin spice and agave and blend until thoroughly mixed and smooth.
  4. Slowly add the lecithin while the blender is running.  You want to add this last because it is a thickener.  Your recipe will taste just as good without it but lecithin helps the pie to set up for slicing.
  5. Pour the mixture into the pie pan over the crust.
  6. Set in the fridge to chill. Your pie will be ready within an hour, you just want it to set up.  Don’t expect the color of your pie to be really orange.
  7. For the icing, I made the Raw Caramel Frosting with chopped up pecans in it.

What type of pumpkin use and how to select a good one:

I recommend “pie” pumpkins, which weigh in at 2 to 5 lbs., with flesh that is firm and sweet.  For best flavor and nutrition, look for organically grown sugar pumpkins, a variety known for its excellent sweet flavor and succulent texture.  It doesn’t matter how long the pumpkin has been stored, only that the outside is undamaged.  Look for smooth, heavy pumpkins that have no cuts or bruises.  Most importantly, look for a deep, rich orange color, a sign of bioflavonoids and thus flavor.  The stems prove a pumpkin’s quality, so it should be attached.

Some popular varieties:

  • Sugar Pie– small to medium in size with a sweet orange flesh. They are called sugar-pie pumpkins because they make the best filling for a sweet pie with their high sugar content that gently caramelizes when cooked releasing a rich creamy flavor.
  • Delicata– small, white pumpkin with green stripes and yellow flesh. With a dry texture and nutty flavor, it is best in heavily seasoned savory dishes.
  • Onion Squash – Orange and oval with a soft flesh that’s perfect for soups and pastas.
  • Baby Bear – Small, sweet and firm with a fine stem, this variety is very versatile and great for either savory or sweet dishes.
  • Crown Prince – Blueish grey pumpkin, great for roasting or sautéing.

Serving Options:

You can make your pie in the following containers:

  • Standard pie pan
    • Standard pie pans make beautiful pies but can be more challenging in removing your pie.  Nut-based crusts can be a bit more crumbly than your typical baked crusts so don’t be alarmed by this.  It doesn’t affect the taste! :)
  • Springform pan (my favorite)
    • Springform pans are by far my favorite pans to work with.  I have a fetish with them.  I own more than a dozen of them in several different shapes and sizes.
    • Using Springform pans makes it very easy to cut your pies and serve them in perfect form.
  • Small individual cups / glasses
    • Small individual cups/ glasses – There are many great reasons for using these.   Small cups make it really easy when you are serving large groups of guests.  Nobody has to man the pie-cutting post.  Your guests can just grab and go!  Portion control.  I find that everybody is perfectly satisfied with the amount that they get.  These days we are growing very accustomed to eating larger portions.  But when it comes to raw foods, you tend not to need or eat as much because the nutrients in the ingredients are much more potent, thus satisfying your body much more quickly and also raw desserts tend to be rich and you definitely don’t need as much to be satisfied.  Whenever we serve desserts in cups I always have several people telling me how much they love the cup size servings.
Here is an example of all three forms:
Standard pie pan
Springform pan
Individual serving cups
Last time I made single serving pies in clear plastic cups, I had some left over “crust.”  So I put the left overs back in the food processor, added raisins, a squirt of agave and 1 1/2 tsp pumpkin spice seasoning.  I blended till well mixed.  I then made Pumpkin Spice Balls and placed them in a sealed container to store in the fridge.  That my friend is the beauty of raw foods.  You never waste anything. :)


Pumpkin Seeds – don’t throw them out!!!

I took my pumpkin seeds and washed them in a strainer.  Then I placed the seeds and some seasoning (your choice) in a plastic bag.  I closed the bag and shook till the seeds were coated.  Using my dehydrator I poured the seasoned seeds onto the teflex mat and dehydrated them at 105 degrees for approx. 8 hrs.  My husband just loved these!

** Pumpkin seeds are one of nature’s perfect foods.  They are a natural source of beneficial constituents such as carbohydrates, amino acids and unsaturated fatty acids. They contain most of the B vitamins, along with C, D, E and K.  They also have the minerals calcium, potassium, and phosphorous.  Pumpkin seeds have mainly been used to treat prostate and bladder problems, but they have also been known to help with depression and learning disabilities.

(health info provided by: http://health.learninginfo.org/herbs/pumpkin-seeds.htm)

I hope I inspire somebody in making this Raw Pumpkin Pie.  And if you do….I wanna hear about it! Goodnight my little pumpkins.

10 thoughts on “Pumpkin Spice Pie (raw, vegan, gluten-free)

  1. Jennifer says:

    Hi Amie-Sue!

    I am having a blast making your recipes, especially over this holiday season…what a treat! Thank you for all you do to make these amazing recipes and pics available to all of us!

    Quick question re: this beautiful pumpkin pie. I really want to make the springform version, don’t have the pan yet ;) but wondered (from the pic) what additional icing/frosting or extra yummy, dripping layer that seems to be atop the sringform version is? How do we make that too?

    As always, thank you so much for your help!

    Blessings and much love,


    • amie-sue says:

      Good morning Jennifer,
      I am thrilled that you are enjoying your time in testing out some of the recipes. It is my greatest pleasure to share them with you!

      For the pumpkin pie I used the raw Caramel Frosting recipe which can be found here… http://nouveauraw.com/frosting/raw-caramel-sauce-frosting/ The deep richness of the caramel flavors, coupled with the pumpkin….oooh yum! Keep me posted if you decided to make this! Have a blessed day,

      amie sue

  2. Jokuh says:

    Hi Amie Sue,

    What a lovely pumpkin pie. My guests were impressed but, as I want everything perfect….. I have a question for you. The pie went all soft on me even with the lecithin powder. I didn´t say as much to my guests but I expected a more firmer version. Do you suggest more lecithin? What can I do to get a more firmer version?


    • amie-sue says:

      Hello Jokuh…

      I am sorry that it went to soft on you. Did you use fresh or canned pumpkin? I ask only because sometimes fresh and create more liquid… it all depends on how it is pureed. So that is one area that I would look at. I wouldn’t add more lecithin. That won’t make it harder, it is more a thickener (emulsifier). Explain what soft means… did it ooze all over? Did it hold any shape? Did you chill it prior to serving? If so how long? Sorry for all the questions but they help me when it comes to helping you. haha

      amie sue

  3. Thank you for this wonderful recipe, I’m going to try it as soon as my pumpkins are ready for harvest. It looks delicious.

  4. Can I ask what pumpkin pie spice includes? We don’t get this in Australia.

    • amie-sue says:

      You bet Julie…

      Ingredients for 1 tsp of pumpkin spice:
      1/2 tsp cinnamon
      1/4 tsp ground ginger
      1/8 tsp ground allspice or ground cloves
      1/8 tsp ground nutmeg

      Stir to blend.

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