Playing With Pumpkin – RAW Pumpkin Pie & RAW Pumpkin Breakfast Smoothie

October 6th, 2010 - filed under: The Food » Recipes

Is that not the purtiest, most perfect pumpkin you’ve ever laid your eyes on?! Now I’m not normally one to brag, but I growed that big beauty up there and man, I am proud! It’s my first successful squash, my garden’s inaugural gourd. The primary pumpkin! And apparently when I get excited, I alliterate!

I was so enamored of this precious pumpkin. I knew I had to do it justice, to create something really special. Lucky for me, a pumpkin goes a long way! I spent the whole weekend carving, chopping, blending, juicing, and otherwise altering the darling orb into all manner of delightful delicacies. But first things first, the prep work:

The heavy melon was washed and halved, the innards removed. The seeds were cleaned and set aside for roasty toasty. From there, it’s a blank canvas . . .

Raw Pumpkin Pie


Crust –
2 cups almond pulp leftover from making almond milk (can sub soaked almonds)
1 cup pitted dates, soaked at least an hour
1/2 cup raw coconut oil, melted
1/4 cup cacao nibs
2 teaspoons cinnamon
1/2 teaspoon sea salt

Filling –
2 cups cashews, soaked at least 2 hours
1 cup fresh pumpkin juice
1/2 cup raw agave syrup
1/2 cup raw coconut oil, melted
2 teaspoons cinnamon
1 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. You’ll have to keep scraping down the sides to get it good and mixed. It should be pretty smooth. Press it into a pie pan that’s been greased with coconut oil. (see above) There will be extra. EAT IT! It is divine, I think it tastes like buttery cinnamon toast from when I was a kid. Put the crust in the freezer and allow it to ‘set up’ for at least an hour.

Juice your pumpkin (rind and all!) I used a little over a quarter of the pumpkin to get a cup of juice. Save the pulp!!! If you don’t have a fancy juicer don’t fret. Just blend it all up in your food processor or blender (you may need to add the tiniest bit of water) and then pour it through a nut milk bag, cheesecloth, or mesh strainer. Voila! Juice! (You can do this with anything, fyi. You don’t need a fancy juicer to drink fresh veggie juice!)

Combine all filling ingredients in a food processor and blend thoroughly, pausing every so often to scrape down the sides. You want it as smooth as possible.

Remove the crust from the freezer and gently pry it loose from the pan. (this is not necessary, but I think it makes a prettier presentation) Pour in the filling and refreeze a minimum of 2 hours before serving. After initial freeze the pie can be stored in the refrigerator. There will probably be extra filling. EAT IT! It is autumn on a spoon and conjures all the nostalgia of the season.

Enjoy! Seriously guys, this pie is SO GOOD. Even Damian, a raw skeptic, was totally sold. He couldn’t believe it was raw. It tastes *just like* ‘real’ pumpkin pie!

Remember how I told you to save the juicer pulp? (and this goes for all your juicer pulp, always) It’s a super fibrous, flavorful ingredient that can act as a base for endless dishes, like crackers, muffins, and sauces. Me? I made mine into a smooth and spicy potato pumpkin soup. Sorry, no recipe for this one, I was cooking-by-taste and just for fun. It sure was scrumptious though. And purty:

With half a pumpkin remaining and my head still spinning with inspiration, I cleaned up the kitchen, made my necessary preparations, and hit the sack to dream sweet dreams of orange-fleshed feasts. In the morning I woke with renewed excitement. It was pumpkin-for-breakfast time! And to a girl like me breakfast usually means one thing: smoothie!

Raw Pumpkin Breakfast Smoothie

1/3 cup rolled oats, soaked overnight in 2/3 cup acidic liquid (I used water kefir, you could use lemon juice in water)
2 cups cubed raw pumpkin
1 large frozen banana, broken into pieces
1 teaspoon cinnamon
pinch of nutmeg
water to thin, if needed

Optional –
1 tablespoon 1/2 cup raw agave syrup or 2 pitted dates (if you like it sweeter)
1 tablespoon ground flax seeds (will add nutty flavor + great nutrients)
handful fresh greens (will change the color and add super nutrition)

Place all ingredients in a food processor or blender and blend blend blend until very smooth. Makes 2 ‘drinks’ or 1 ‘meal’.

I may or may not have followed this up with pie . . .

Four days later and I’m *still* working my way through this first pumpkin! Tonights dinner is Indian-inspired pumpkin curry. I can’t wait! I can’t get enough!

And what about you guys? What are your favorite ways to use autumn’s glorious orange globe?

  • Jessi

    why is the pumpkin pie green?

  • jen

    I love how excited you are about pumpkin! I considered counting all the exclamation points you used but changed my mind :) I think I’m going to try every recipe you posted here. I ♥ pumpkin!!!!

  • Sayward

    @ Jessi – Yar, a combo of poor photo lighting plus color-correcting in an overvbright room left my pie looking a bit seasick. Should be fixed now – thanks for the heads up.

    @ jen – I am a serial over-punctuator. It’s an addiction.

  • Morgan

    That is a seriously gorgeous pumpkin. I can’t wait to try the pie recipe!

  • MathTutor

    This quote had me ROFling hardcore!

    “And apparently when I get excited, I alliterate!”

  • windycityvegan

    Sweet – I don’t have to look anymore for this Thanksgiving’s pumpkin pie recipe! My sister went vegan a few weeks ago and is LOVING IT (yay!!!), but our pesky mother has made it clear that she doesn’t want us to “hijack the meal” with our crazy food issues. [Thankfully, I've been dealing with my mum's less-than-supportive attitude for over half of my life now, so my sister already knows how to diffuse the situation with the obligatory eye roll and a quick subject change to something really horrible, like reality television.] Anywho, my sister has been interested in learning more about raw foods (double yay!!!), so we’ll make this pie together and if it’s as good as you say it is, mum won’t be any wiser.

    I’m also teaching her how to make homemade almond milk, this will be a great way to show her how to use up the pulp…because one can only eat so much granola, right?

  • boliyou

    Will definitely try the smoothie, but I’m not ready to give up my pumpkin custard pie yet. I’ll pass along the recipe to my daughter, who’s trying a raw diet this month.

  • melissa

    Wow..that is a perfect pumpkin. Congrats!
    I so want to try that pumpkin pie..yum! It all looks so delish! That curry dish sounds amazing too:)

  • saundra

    oh it looks so yummy!!! i have a giant pumpkin sitting on my counter right now waiting to be cut up and eaten :) my fav things to do with it ispumpkin bread pumkin pancakes pumpkin pie and just plain squashed pumpkin mmmmmmmmmmmm……….. ok i may have to actually use my pumpkin this weekend lol

  • Wendi

    K I kinda have a stupid question… can I use any pumpkin or has to be a special kind? :blush:
    Thanks :) I am so going to try the pie and mmm drink! I sure love your recipes, keep them coming PLEASE!

  • Melissa

    Wow! You always have such good ideas and your excitement is contagious! Not trying to be a kiss-up either, but your photos are always really neat, too!

  • Minna

    I have two huge pumpkins on my counter, waiting :)

    I would kill to have a taste of that pumpkin pie! I just hope I manage to make a pie like that and follow the recipe, haha. I need to go and find cacao nibs and agave syrup first… What would you recommend instead of agave if I can’t find it in our stores? Maple syrup?

    It’s unbelievable what you can make out of pumpkin and even though it’s easy to grow pumpkin in our climate, the only thing people ever use it for is marinated pumpkin to eat on Christmas eve =D

  • Mamma

    What a BEAUTIFUL Pumpkin! Congratulations!!
    All of the recipes sound sooooooo yummy.
    You’re amazing girlie!

  • Kelly H.

    That is the most gorgeous pumpkin ever! Once again, the pictures are crisp, clean, amazing and enticing. And you have inspired me once again. Fussing with pumpkins is no easy feat!

  • wendi

    Minna, I am going to use honey. and not caco nibs. thought i’d share :)

  • Minna

    wendi – so you’re going to use honey instead of cocoa nibs? Or just leave the cocoa nibs out and use honey instead of agave? I’m vegan so I don’t eat honey… Unfortunately that’s not an option :(

  • Sayward

    Thanks everyone! So glad you like the recipes and pics. Let me know if you make any of them, okay? I’d love to hear about it!

    @ Wendi – You can use any pumpkin, as long as it’s meant to be eaten (not a decorative species). Pie pumpkins would be best but actually I think this one is a ‘carving’ pumpkin. =)

    @ Minna – Maple syrup isn’t raw but yeah, that’s what I would use. I think it would be delicious! If you really wanted to keep it raw you could blend some soaked dates with water to make a syrupy date paste, and use that. Luck!

  • wendi

    Minna- Ya i am leaving the nibs out and replacing agave with honey. I didn’t think about that ….Sorry! I hear agave is super bad and now just stick to honey..

  • Sayward

    @ wendi – Just a note on the ‘agave is bad’ meme that’s been circling the internet, in my personal opinion (especially considering the source) it’s very much overblown. If you’re interested, here’s an awesome article that’s very science-based and very balanced.

  • wendi

    oops maybe I should have said bad for me then? Sorry. I had pains like none other and stopped using it and no more pains! But thats just me

  • Sayward

    @ wendi – Oh no worries! Glad you figured out an alternative that works for you. =)

  • Minna

    Our pumpking-weekend was so much fun! Everyone *loved* your pumpkin pie :) And I even found agave in the end – it’s soo delicious, but unfortunately really expensive over here.

    We started with a delicious roasted pumpkin and chickpea soup: and my boyfriend’s sister baked tons of pumpkin bread in the end, because we had *so* much pumpkin left! Unbelievable!

    Here are some photos of the pumpkin madness:

    Again, thanks so much for the pumpkin pie recipe! It really was so great (and healthy) =)

  • Sayward

    @ Minna – LOVE those pictures! Especially the exploding overflowing bread dough (right?) Looks soooo good. And yeah, it’s pretty amazing how far a pumpkin will go, isn’t it?

    Thanks so much for sharing. And I’m so glad you liked the pie! =D

  • Brielle

    oh! Thanks so much for posting this.
    I am trying to do more raw foods…and I LOVE pumpkin, and want to use all the ones I grew. :) although…mine don’t lool as perfect as yours!

    Thank you, I am going to print these off today so I can try the Smoothie in the morning and get to the other recipes this week..

    Have a lovely day! Really really enjoy your site..and I am not far from Portland, so that is kind of fun.

  • Monika {windycityvegan}

    I made this pie and it was awesome! The only change was accidental – I had so much fun throwing things into the food processor for the crust that I accidentally threw in the pre-soaked cashews! {Which was a complete accident, as I make raw crusts often} The crust still turned out – and tasted – fine, just a bit richer than usual. Also, since the crust needed to freeze before I added the filling, I had plenty of time to pre-soak more cashews. Win-win!

    I use turmeric in a lot of our food, so I may cut back a little on how much I add to the filling next time. And oh yes, there will be a next time.

    Also, Nina’s been imbibing fresh pumpkin juice all week. She’ll be as orange as that pumpkin was before long. :D

    Thanks for posting such a fabulous recipe!

  • Hailey Cohen

    I was inspired by your autumn globe delights so made a banana eggyolk pumpkin juice and coconut sugar with pumpkin spice fresh nutmeg lucuma powder (creaminess) pink sea salt alcohol free vanilla pinch of xanath gum in a crust of linwoods ground flaxseed almonds brazil nuts walnuts and Q10 package with hemp oil and coconut sugar and pink sea salt. so excited can’t wait til 2 hours would love to know how to make the indian pumpkin soup I have the other half to do something with

  • Angela

    This looks amazing! I’m excited to try. This is the first raw pumpkin pie recipe I’ve come across using juiced pumpkin- can you elaborate as to the benefits of doing this, as opposed to simply using the pumpkin flesh? Many thanks!

  • Pingback: Daily Ingredient: Pumpkin | juicygreenaura

  • Sayward Rebhal

    I thought the juice would give a much more concentrated pumpkin flavor, as well as color, without changing the texture to much. I feel like blended flesh would be less flavorful (when raw) and have a rougher texture than blended cashews. Hope that helps!