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Raw Pumpkin Pie Cake – Gluten Free

Raw pumpkin pie cake

This is a raw vegan pumpkin pie / cake that uses pumpkin or butternut squash. It’s easily one of my favourite raw cakes these days and like all Nest and Glow recipes is super easy – just blend and chill. If you want to eat it as a pie simply push the base into a pie case (individual or one big one). I usually have it as a cake as its the quickest and it all tastes the same. It may sound strange, to a Brit – less so to our friends across the pond, but the flavour of the pumpkin really balances out well with the rest of the cake.

In the video I use butternut squash as it’s the most wildly available squash (and called a pumpkin in many countries) however it tastes just as good with the traditional pumpkin when that is in season. There is a pinch of turmeric just for colouring. You don’t taste it at all but it helps give a golden colour. It also ups the nutritional content (only slightly) as turmeric has many health benefits that are not yet fully understood.

Raw Pumpkin Pie Cake Recipe

  • Total time: 25m
  • Yield: 16 portions
  • Calories: 155 cal

Ingredients

For the base

  • Walnuts, 150g / 1 cup
  • Dates, 100g / 1 cup
  • Coconut, desiccated 3 tbsp

For the topping

  • Cashews, 150g / 1 cup
  • Coconut sugar, 2 tbsp – or any other sweetener like maple / date syrup
  • Creamed coconut, 2 tbsp – or coconut oil
  • Pumpkin / butternut squash, 4 tbsp grated
  • Ginger, 1 tsp diced
  • Cinnamon, 1 tsp
  • Turmeric, 1 tsp
  • Vanilla, 1 tsb extract /powder or half a bean scraped
  • Water, enough to allow the blender to do its job

How to make

  1. Pulse together all of the base ingredients until they are all broken up and stick together.
  2. Either push the base into a dish or pie case depending on what shape you want this cake / pie in.
  3. Put the base in the fridge while you make the topping.
  4. Add all topping ingredients together and then whizz until smooth.
  5. You will need to add some water (about 3-4 tbsp) to let the blender to whizz the topping.
  6. Chill for half an hour and its ready to eat. Consume within a few days.
  7. You can put this cake / pie in the freezer and take out an hour before to defrost and it will last months. It’s best to slice up before freezing so you can defrost a slice at a time.

Raw Pumpkin Pie Cake Video Recipe

Ingredients for raw pumpkin pie cake

raw pumpkin pie cake in the sun

raw pumpkin cake

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About the author

Bastian Nest and Glow

I'm a former office worker that quit long days in London to move to the countryside and share natural recipes and lifestyle tips.

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