In this article I will give you step by step instructions on how to make a raw, vegan pumpkin pie for the Thanksgiving holiday. Contrary to popular belief it’s remarkable simple to make a raw, vegan pumpkin pie. And the result is palatable!

Since pumpkins needs to be cooked before eaten, we can substitute with nuts. I love nuts, and in this recipe feel free to get your own personal favorites, as the result will advance out mountainous whether it’s almonds or cashews.

In my recipe for raw vegan pumpkin pie I like to expend almonds, pecans, coconut, dates, cashews, sweet potatoes, and for spices cinnamon, cloves, nutmeg and cardamom.

The dates and whichever nuts you want in your filling, needs to be soaked overnight. Once that’s done let’s get started on the crust.

The vegan pumpkin pie crust will be made up of nuts and coconut. I use almonds and pecans, but you can switch as you want. Run them through the food processor until they have formed a nice dough, and then flatten it into a pie form.

For the filling you need to race the sweet potatoes, the cashews and the dates together with the spices in the food processor. Retain the soaking water from the dates, and when you have formed a nice puree, add in some to get the texture you want.

Pour the filling in the pies, and refrigerate before serving.

This recipe for raw vegan pumpkin pie is easy to make, comes out perfect every time, and is filled with all the best nuts and produce.