Good Old Pumpkin Pie

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Enjoy a Thanksgiving gathering without guilt with this superb pumpkin pie. An added bonus: It won’t put you to sleep after a meal, but only if you share it with those you love!

Recipe Author: Beautiful on Raw

Preparation Time: 25 min. plus time for soaking and dehydrating.

Serves: 6-10 servings



  • 1 cup almonds, soaked and dehydrated
  • 1 cup walnuts, soaked and dehydrated
  • 8 Majool dates, soaked for a couple of hours, drained and chopped
  • pinch sea salt (optional).


  • 1 cup pumpkin, peeled and chopped
  • 1 ripe persimmon, chopped (about 1 ½ cup)
  • 1 big pear, peeled and chopped (about 1 ½ to 2 cups)
  • ½ tsp. pumpkin spice
  • 1 Tbs. psyllium husk
  • ground cinnamon for garnish (optional).


To make crust, blend nuts, dates and salt in a food processor, using a pulse mode, until the nuts and dates are ground fine. Press the dough into a pie dish with your hands.

To make filling, blend all filling ingredients, except cinnamon, in a high-powered blender until all are broken down and a smooth texture is achieved. Scoop filling into pie crust and level it out with a spatula. Place in the fridge for 15-20 min. To give your pie a different twist, use a stencil you have to make a subtle image with cinnamon on top of the pie, or even a contrasting image, using fine coconut shreds.

Ingredients: almonds, walnut, dates, sea salt, pumpkin, persimmon

Recipe Type: Dessert