The easiest no bake pumpkin pie recipe-and it’s raw, vegan and gluten free. You’re going to love this on your holiday table.

Yes you do have time to make your pie and eat it! I’ve got you covered, read on.

I know it’s only a couple of days until Thanksgiving in the US, (ok it’s the day after tomorrow) and while the holidays can be a time of coming together, it can also be a time of being run ragged by all the forces pulling at you. Finishing up at work so you can take a day to relax with your family, shopping for the food that you have to go home and prepare, clean the house for guests, not to mention the self care things you like to do to feel pretty. And then there’s the holiday pie, how can you have a holiday dinner without a pie?

Take a breath dear one, I got you covered. I can’t clear your desk, pick your kids up or clean your house but I can be your holiday pie angel. It’s not too late to whip up a couple of pies and I will have you all done in under 30 minutes. Check your pantry and fridge for raw pecans, sea salt, vanilla, coconut oil, cacao butter (optional), raw cashews, carrot juice, coconut palm nectar, and pumpkin spice. It’s that simple.

Line up your VitaMix, food processor and two 8″ pie tins, and you will be the proud (and popular) bearer of two 8″ pies that are guaranteed to blow your dinner companions away, without any slaving over a hot oven on your part.

The pie is all raw (unless you use store bought carrot juice which is TOTALLY fine if you don’t have the time or means to make raw carrot juice), vegan and gluten free. And it might just be the tastiest pie to ever grace your table.

So let’s get to making it. First make the crust in the food processor. This is going to be your new most favorite crust recipe. And it’s easier than you can imagine.

Then you whip up the first batch of ingredients in the food processor before adding the coconut oil and voila, you are ready to pour and chill, and I mean both you and the pie!

2 1/2 cups of raw pecan pieces***
3-6 tbsp raw coconut oil (optional, substitute 2 Tbsp of raw cacao butter)
1/2 tsp Himalayan pink salt (or sea salt of choice)
1/2 tsp vanilla extract, or contents of one vanilla bean
1/2 c cacao powder (optional)

*** If you have a dehydrator, soak the pecans for an hour and rinse well before putting them in the dehydrator overnight. This is an optional step but makes for an outstanding crust when available (I soak and dehydrate my nuts when we buy them so I generally have them on hand for pies and to top my oatmeal in the morning).

First batch:
2 1/2 cups raw cashews, soaked 1-2 hours and rinsed well
1 1/2 c carrot juice (make at home or buy small bottle, see note above)
1/3 c coconut palm nectar (can substitute maple syrup)
3-6 tbsp pumpkin spice (or combination of nutmeg, allspice and cinnamon), to taste

Second batch:
1 c raw coconut oil (optional, substitute 1/3 c of raw cacao butter), melted to liquid state over pan of hot water.


We are going to start with the crust. Add the pecans, spices, cacao (if using) and salt to the food processor, fitted with the S-blade, and process until fine and crumbly. Be careful not to over process, pecans are very soft and you want crumbs not butter!

The best raw, vegan, gluten free crust. And so simple to make.
Pecans ready to process for the best raw, vegan, gluten free crust. And beyond simple to make.

Once the pecans are fine and crumbly, remove from the processor into a bowl and add the melted coconut oil.

Melting Coconut Oil
Your coconut oil will always tell you what the weather is doing! As many of us hit the cooler months, our oil jars get more and more solid. To make a silky smooth pie (is there any other kind?), you need to melt the coconut oil (and cacao butter) before blending.

Place coconut oil and cacao butter (if using) into a heat proof dish over a small pan of boiling water. Watch it melt in minutes as you get ready to press out your pies crusts.

Melting oil and butter for a silky smooth pie

Melting oil and butter for a silky smooth pie

As the coconut oil melts, take a piece of parchment and lightly coat the pie tins with a little of the melting oil. Next add 3-6 tbsp of melted oil to the nut crumble. The idea here is not to saturate the pecans, that will make for a greasy crust, but to cover them lightly with enough oil that if you take a handful and squish it into a ball it almost sticks together. If you do this and you have oil coming out the sides of your hands, you have too much oil, counter balance with more processed nut mixture, all is well. This is not a precise science like it’s baking sister counterpart!

Once the mixture is binding to itself line each of the pans. You can go up the sides or along the bottom. I have done both and like just across the bottom.

Think about the pie being sliced, is your crust flat and even? It only takes a few moments to make it look as good as it tastes, don’t skip this step. do a good job that will make you smile with every slice you hand out.

You can put the crusts to chill in the freezer or refrigerator, or leave them on the counter ready to fill.

Let’s get to filling

The finished pies, they taste oh so good and are even better to share.

This is so easy you are going to fall in love with your VitaMix all over again. If you don’t have a VitaMix, don’t worry, you can still make this in your blender but you may have to make 2 batches to get it silky smooth (I made pies with a $34 blender for over a year before I was blessed to invest in my VitaMix, it was worth every single cent but the most important thing is to use what you have).

Take all the first batch ingredients and place in blender. Blend until smooth. Once smooth keep blender running as you slowly pour in the melted oil (and butter if using). Blend until all the oil is combined, you shouldn’t see any little wells of oil along the sides of the carafe.

Taste for spice adjustments, the amount used depends not only upon how much, or little, spice you like, but also on the quality and depth of flavor of the spices available to you, so start slowly and build it up until it tastes right to you. You can always add more but you can’t take it out! And word from the wise, do make sure all spices are super blended in, they can give the pie a chalky taste otherwise.

And now you are ready to pour into your filling into the pie crusts. Divide the filling and let it chill in the freezer or refrigerator to set before trying to wrap it up or cover it.

And that’s it my love, holiday pies taken care of, I will be back with some more delicious and simple recipes soon. I would love to know if you made these pies, they are truly simple and tasty right?

I hope you have a wonderful, love and peace filled holiday (or day if you’re not in the US). May we all know love and peace.

Sat nam