Raw Vegan Pumpkin Cream Pie with Salted Caramel Coconut Cream

After posting this picture of a Raw-Vegan Pumpkin Cream Pie with a Salted Caramel Cream to facebook, I received a number of requests for the recipe. So here it is! Enjoy and submit any questions into the comments. I will do my best to respond in a timely manner. 







Do Ahead

When making raw desserts it’s always a good idea to prepare as much as you can in advance. Your experience in the kitchen will be much more efficient, easy and fun if you take the time to set yourself up right!


Here is a list of items that you can prepare in advance to have your space ready to rawk n’ roll!


Especially if a dessert calls for any “milks” making them ahead has 2 major advantages. First, you have less work and less clean up during the actual dessert prep! Every little step adds to the ease and flow of your dessert creation. Second, if you make your milk the day before then it will be nice and cold when it comes time to blend. This means you can blend for a longer period of time before your dessert may begin to warm up. We want to maintain the “raw” integrity of all of our ingredients as much as possible and this one small step gives us a big advantage in being able to reach the desired texture without overheating our mix!


Young Coconut Milk

Although this is the basic recipe I use, no two young coconuts are ever exactly alike. Even if we measure the same measurements, because of the quality of the meat (thicker, thinner, older, younger etc.) the viscosity of the milk can change. Use this recipe as your roughmn guide, and add water or meat as you see fit to reach the desired “milk like” texture.


  • 3 ½ cups young coconut water
  • ½ cup young coconut meat, wet measure

Blend on high until meat and water are completely emulsified.

It may get slightly warm before this happens.

Store in a sealed glass jar in your fridge for up to 4 days.



In raw dessert making many of our oils are melted before measuring. This way you get a true measure. Look at your recipe before you set out to actually make it. If it calls for melted oil prepare your oil in advance (just before you are going to make the dessert). That way it’s ready to go right when you need it.


Coconut Oil

If you have a 16 ounce jar you can either stick it with the lid ajar in your dehydrator set at 105 degrees. Leave it in there for about an hour and it will be melted and ready for use. Another method is to stick the jar into a bowl of hot water and let it melt slowly.


Finally, prepare your space so you are set up and ready to go. Get all of your ingredients out and neatly arrange them. Juice your citrus, shred your squash and prepare any parts you can in advance. Have your tools out and ready to go. Have your recipe in front of you and all ingredients that can be pre-prepped – pre-prepped. Your experience will be so much easier, and so much more fun. That’s the energy we want to convey into the food we make!

Pumpkin Cream Pie with a Salted Caramel Cream
Serves 14
A luscious pumpkin cream pie with a salted caramel whipped cream that brings out all of the comforting flavors of a winter holiday pie. Only rather than packing in the shortening and white sugar we use whole food nourishment and natural sweeteners that are all free of gluten, grain, refined sugar, and animal products.
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Prep Time
2 hr
Cook Time
4 hr
Total Time
6 hr
Prep Time
2 hr
Cook Time
4 hr
Total Time
6 hr
5764 calories
779 g
0 g
285 g
53 g
75 g
2128 g
4744 g
10 g
0 g
194 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 5764
Calories from Fat 2554
% Daily Value *
Total Fat 285g
Saturated Fat 75g
Trans Fat 0g
Polyunsaturated Fat 74g
Monounsaturated Fat 120g
Cholesterol 0mg
Sodium 4744mg
Total Carbohydrates 779g
Dietary Fiber 3g
Sugars 10g
Protein 53g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Makes one 9 inch pie
  2. 2 ¼ cups pecans
  3. 3.5 - 4 medjool dates
  4. 1tsp. vanilla powder
  5. 1/8 tsp. high mineral sea salt (more to taste)
  6. Process all ingredients in your food processor fitted with the “s” blade attachment.
  7. Keep processing until mixture will hold together with a light squeeze in your hands, break with a clean break and not crumble apart too easily.
  8. Taste and further season with salt or vanilla if desired.
  9. Grease your pie pan and press crust.
  1. ⅔ cup + 2 Tb. fresh made coconut milk (I haven’t tried it, but for convenience, I’m sure canned coconut milk would work fine. You made need a little extra maple syrup, as young coconut water is sweet and canned coconut milk is not.)
  2. 5 Tbs. maple syrup
  3. 2 cups shredded butternut squash (loosely packed)
  4. 2 tsp. fresh ginger juice (use a juicer or grate ginger with a microplane citrus zester and squeeze to collect juice.)
  5. 1 ¼ tsp. cinnamon
  6. ½ tsp. nutmeg
  7. ¼ tsp. clove
  8. ⅛ tsp. turmeric
  9. ⅛ tsp salt - or more to taste
  10. Blend all ingredients in a high speed blender until completely smooth.
  1. ½ cup coconut oil (measure after melting gently by immersing the jar in a bath of hot water or setting in your dehydrator at 110 degrees for an hour)
  2. 2 Tbs. Non-GMO soy or sunflower lecithin
  3. Blend again to incorporate.
  4. Taste, if the flavor doesn’t quite pop add another pinch of salt and if you want it sweeter a little more maple syrup.
  5. Once the flavor is where you want it, pour the filling into your prepared pie crust and set in the fridge for about an hour and a half or until completely firm.
  6. Enjoy for up to 4 days. You can freeze this pie if you want to save it for longer than that.
Salted Caramel Coconut Cream
  1. ¾ cup young coconut water
  2. ½ cup young coconut meat, wet measured
  3. 4 Tbs. coconut sugar (more to taste)
  4. ¾ tsp. lemon juice
  5. 1 tsp. Vanilla extract, or ½ a vanilla bean scraped
  6. high mineral sea salt to taste (start with ¼ tsp. Taste after all ingredients are emulsified. Add more to taste.)
  7. 6 Tbs. melted extra virgin, organic coconut oil
  8. 1.5 Tbs. Non - GMO soy or sunflower lecithin
  9. Transfer to a bowl or dish and set in the fridge to firm for a couple of hours at minimum, overnight is prefered.
  10. Decorate your pie, or serve dolloped on the pie.
  11. Coconut Whipped Cream will last in the fridge 4 days or more.
Adapted from Cafe Gratitude's Raw Pumpkin Pie (pie only, not cream)
Adapted from Cafe Gratitude's Raw Pumpkin Pie (pie only, not cream)
Living Vision http://www.thelivingvision.com/



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