Ummmmmm………. Easier than it looks too! It’s actual name is “Pumpkin Pie with Shortbread Crust”. Thanks to Matthew Kenney and his recipe book called “Everyday Raw Deserts”.  


½ Cup Shredded Coconut
2 Cups Cashew Flour
2 Tablespoons Agave or Maple Syrup
2 Tablespoons Powdered Sucanat or Maple Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Salt


½ Cup Cashew Flour
¾ Cup Agave or Maple Syrup
½ Cup Carrot Juice
1 Tablespoon Lemon Juice
1 Teaspoon Vanilla Extract
1 Vanilla Bean, Scraped
1 ½ Teaspoon Cinnamon
1 Teaspoon Nutmeg
½ Teaspoon Ginger
Pinch Ground Cloves
¼ Teaspoon Salt
½ Cup Coconut Oil, Melted

To make the crust, in a dry Vita-Mix make a flour out of the shredded coconut. Process to make it as fine as possible. In a food processor combine coconut flour you’ve just made, cashew flour, and remaining ingredients for crust. Do not overblend; you want the mixture to be light but to hold together when pressed between your fingers. Press into a 9-inch tart pan and chill until ready to use.

To make the filling, blend all ingredients except coconut oil in a Vita-Mix until smooth. Slowly add coconut oil and continue to blend until well combined.

To assemble, pour filling into prepared crust and refrigerate at least an hour before serving.



  1. Hi Priscilla, I’ve arrived at your site through searching for a raw pumpkin pie recipe. Coincidentally, I had just looked at MK’s recipe in his cookbook, but was confused about the missing pumpkin in the list of ingredients. Did you add pumpkin when you made this pie?

    • priscilla says:

      Hi Grace, there is no pumpkin in this recipe. It’s the carrot juice mixed with other ingredients and spices that really gives a taste of pumpkin pie, trust me! :)

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