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Raw Vegan Pumpkin Pie

By | Guest Chef Crystal Bonnet

Tis the season for pumkin everything, especially this Raw Vegan Pumpkin Pie! This lovely recipe was kindly shared with us by Chef Crystal, who is part of our online Yoga Chef community! Interested in joining our Yoga Chef Community? Join our Yoga Chefs Facebook Group to learn more about yogic food, connect with other chefs, and share recipes!

This raw vegan pumpkin pie tart is the best raw pumpkin pie I have made. I come up with a new recipe every year and this one is by far the best; I have really perfected this recipe over the years!

Thanksgiving is coming up here in Canada and this is the perfect dessert to serve to your family; they won’t even know the difference.

No dates here; I don’t use dates in my crusts as I feel raw desserts are heavy enough already and mixing fruit and fat can be really hard on the digestive system. This almond crust has a very pleasing texture and pairs so nicely with the filling.

You want to start off this recipe by making the candied pumpkin seeds in the dehydrator. If you don’t have a dehydrator you can mix pumpkin seeds with coconut sugar and cinnamon and use that as a garnish. Dehydrating candies them and adds a wonderful texture.


Rich in fiber, making you feel fuller longer aiding in weight loss.

It contains high amounts of beta-carotene which is converted to Vitamin A in the body increasing sharper vision.

Pumpkin oil even helps fight various bacterial and fungal infections. Plus, pumpkin is packed with nearly 20 percent of the recommended amount of daily Vitamin C, which may help you recover from colds faster.

In scientific tests, pumpkin has been shown to reduce blood glucose levels, improve glucose tolerance and increase the amount of insulin the body produces.


Raw, vegan, gluten-free pumpkin pie tart made with an almond crust, coconut whipped cream and candied pumpkin seeds. (SERVES 12)


1 cup pumpkin seeds soaked and rinsed
1/4 cup + 2 tbsp coconut sugar
1 tbsp mesquite powder or lucuma
1 tsp cinnamon
6 drops vanilla medicine flower essence or 1 tsp vanilla extract
1/4 tsp high mineral salt

1 1/2 cups almonds soaked and dehydrated
1 cup oat flour raw sprouted oat flour or rolled oats ground
1 tbsp mesquite powder or lucuma
1/2 tsp cinnamon
1/4 tsp high mineral salt
1/4 cup coconut oil melted
2 tbsp coconut nectar or any other liquid sweetener

1 1/2 cups raw pumpkin peeled and chopped
1/2 cup almond milk
1/4 cup coconut sugar
3 tbsp coconut butter melted
1 tbsp sunflower lecithin
1 tbsp coconut nectar
1 tsp pumpkin spice
1/2 tsp cinnamon
1/8 tsp high mineral salt


Add all ingredients in a bowl and mix well until combined.
Place on a lined dehydrator tray and dehydrate at 115 F for 24 – 36 hours until completely dry.
Storage: Sealed container or freezer bag in freezer for 3 months.

Process dry ingredients in a food processor until mixture forms a flour.
Add remaining ingredients and process until combined.
Press batter firmly into three 4” tart pans OR one 8″ tart pan with a removable bottom covering the bottom and sides of each tart pan.
Set in fridge while making filling.

Place all ingredients in a blender and blend until smooth.
Pour filling in each tart pan and pat on the counter to remove air bubbles.
Set in freezer overnight.

Garnish with coconut whipped cream and candied pumpkin seeds.

STORAGE: Sealed container in fridge for 3 days or freezer for 1 month

About the Chef

Chef Crystal Bonnet is part of the More Pleaze Yoga Chef Community and an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry-leading culinary schools: PlantLab (formerly Matthew Kenney), and Pure Joy Academy.

Also, a graduate of plant-based and raw food nutrition programs she knows the importance of teaching not only the culinary aspect but also nutrition of living foods. Crystal believes her students should be given as much knowledge as necessary to gain a full understanding of raw foods and their health benefits.

Crystal’s extensive knowledge of the plant-based culinary industry has led her to develop unique plant-based menus for new restaurants, catered multiple health retreats within Canada and Europe and started her own professional raw chocolate and dessert business.

She believes everyone should have the knowledge and skills to incorporate healthy food alternatives into their lifestyle. Her greatest reward is seeing the positive impact this can have on others which is why she created Crystal Dawn Culinary.

This blog was originally posted by Chef Crystal on her website.

Interested in joining our Yoga Chef Community? Join our Yoga Chefs Facebook Group to learn more about yogic food, connect with other chefs, and share recipes!

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Chef Crystal Bonnet

Areas Served
Canada-based but offers international services

Styles of Cuisine Offered
Raw Vegan Plant-Based

More Pleaze Guest Chef Writer