Sayward’s Raw Pumpkin Pie with Chocolate-Kissed Pecan Crust

Sayward’s here today bringing us a raw Autumn awesomeness. Thanks so very much for sharing one fantastical recipe with us all!


Autumn seems to be the favorite season among food bloggers, don’t you think? We all just sort of spring to life, like little squirrels, shaking off the vitamin-D hangover and taking stock of summers’ bounty. This is the season of stewing and storing; the return to the kitchen (goodbye barbecue – see you next year!). Farmer’s Markets are overflowing and inspiration is everywhere! The leaves turn and then fall, and the rain returns to wash them away, and everything begins to change. There’s nothing quite like a crisp cold wind, biting at your nose, to give you that push you’ll need to busy yourself buttoning down for winter.

So hello, xgfx! Let’s do some autumn uncooking!

Is there anything more quintessentially “autumn” than a good old fashioned pumpkin pie? And by “old fashioned”, of course I mean totally modern and unlike any traditional confection that any pilgrim ever ate (not that they actually ate pumpkin pie, but that’s a whole other story). So this is pumpkin pie redux:  the classic flavors combined with an unconventional preparation. A little bit of old and a little bit of new makes for a healthier treat that’s still a guaranteed to please.

Raw Pumpkin Pie with Chocolate-Kissed Pecan Crust



1 1/2 cups pecans
1 cup pitted dates, soaked at least an hour
1/2 shredded coconut
1/3 cup coconut oil, melted
1 tablespoon raw cacao powder
2 teaspoons cinnamon
1/2 teaspoon sea salt


2 cups cashews, soaked at least 2 hours
1 cup fresh pumpkin juice + juice of 1 carrot
1/2 cup agave syrup
1/2 cup coconut oil, melted
2 teaspoons cinnamon
1/2 teaspoon turmeric
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves


Combine all crust ingredients in a food processor and pulse to blend, scraping down the sides as needed. Don’t over mix it; you want it a bit crumbly. Use a bit of coconut oil to grease a pie pan, and then press the crust mixture into the pan. There might be some extra. You can save it to sprinkle on top of the pie as a sort of “crumble”, but I highly recommend eating it immediately. Pie making is hard work and you’ll need to keep your strength up!

Place the crust in the freezer and allow it to ‘set up’ for at least an hour. In the meantime, juice the pumpkin (rind and all!) and carrot. Don’t forget to save the pulp, which will make an awesome base for soup or muffins or whatever other pumpkiny goodness you can imagine. Also, if you don’t have an electric juicer, no worries: all you need is a food processor or blender.

Combine all the filling ingredients in a food processor or blender and crank that sucker, pausing every so often to scrape down the sides. You want the filling to be as smooth as possible, so blend the bejeezus out of it.

Remove the crust from the freezer and carefully add the filling, then refreeze the whole thing for a minimum of 2 hours. After this initial freeze the pie can be stored in the refrigerator. It will keep in there, covered with plastic wrap, for about a week. But yeah right. It ain’t gonna last that long.

Happy autumn!

This entry was posted in Desserts, Guest Post, Raw, Vegan MoFo 5 and tagged , , , , , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.


  1. Posted October 12, 2011 at 7:10 am | Permalink

    This is a gorgeous, gorgeous pie! I must try this!

  2. Posted October 12, 2011 at 9:18 am | Permalink

    Sayward is so cool! I love Bonzai Aphrodite and this pie looks positively inspired!

  3. Posted October 12, 2011 at 10:48 am | Permalink

    love fall pumpkin pie recipes!!! looks delicious

  4. Posted October 12, 2011 at 10:52 am | Permalink

    WOW! Never tried a raw pumpkin pie before… until now. This pie is autumn epitomized and I want it now! Wish it had been posted yesterday so I could have added it to my epic vegan pumpkin recipe round up!

  5. Posted October 12, 2011 at 11:27 am | Permalink

    one of my favorite bloggers makes one of my favorite desserts! Sayward, my friend, you have outdone yourself yet again! this looks perfect, and I think my family and I will be enjoying it this year…

  6. Vanessa M.
    Posted October 12, 2011 at 5:16 pm | Permalink

    I JUST got done making the pie. The crust itself is FANTASTIC – I would say it’s the best tasting raw dessert crust I’ve had. It doesn’t help that I really like chocolate and pecans! I couldn’t find an easy way to strain the juice from the pumpkin once I put it through a food processor (because I don’t have a juicer), so I just used a scant cup of the pumpkin puree I made and a spoonful of pureed carrot (I guess making my own baby food has finally come in handy in other areas). The filling was slightly sweet instead of being overpowering, and wonderfully spiced. I only had 1/4 cup of the coconut oil it called for in the filling so I had to fill in the rest with cocoa butter. Oh, man…. I can’t wait to eat more of this!!! Even my husband, who hates it when I make raw food, fell in love with it!

  7. Posted October 25, 2011 at 2:13 pm | Permalink

    Oh I have been looking for a raw pie/tart recipe. This is awesome, but I would have expected nothing less from Sayward.

  8. Janice
    Posted November 24, 2011 at 6:45 pm | Permalink

    Made this pie for our Thanksgiving dessert. The directions are great – our final product looks exactly like the picture and tastes awesome. This is truly a decadent dessert though – very rich! Thanks for the extra special raw vegan Thanksgiving treat. We’ll be making this in years to come.

  9. Posted November 28, 2011 at 9:36 pm | Permalink

    This looks SOOOO amazing! i found your link posted on the Choosing Raw blog, so glad i found your blog it’s adorable!

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  1. [...] And then finally, last but not least, Sayward arrived and brought with her a raw pumpkin pie: [...]

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