Pumpkin Pie Halloween Recipe

So Halloween season is upon us! That spooky and magically festive time of year, where we get the chance to dress up, share in lots of merriment and of course enjoy delicious food! So I though I would offer a suitable festive Halloween recipe – pumpkin pie!

This dessert is brought to life with wonderful spices such as ginger and cloves, perfect warming spices at this cold time of the year. I would recommend using sugar pumpkin, rather than one of the larger varieties, which tend to have less flavour. There is a bit of preparation involved in making this recipe, but it is definitely worth the effort!

Raw Pumpkin pie

Pumpkin is very high in Vitamin A and beta-carotene, both of which are excellent for helping to support healthy eye function. Beta carotene may also play a role in cancer prevention. They are also high in fibre, potassium and Vitamin C.



1 cup walnuts, soaked for 8 hours then dehydrated
1 cup pecans, soaked for 8 hours then dehydrated
8 dates
1 tbsp coconut oil, melted
2 tbsp maple syrup
1 tsp ground cinnamon
Pinch Himalayan or sea salt

1 sugar pumpkin, around 4 cups worth
2 cups water used to soak pumpkin
6 tbsp maple syrup
6 tbsp coconut sugar
½ cup coconut oil, melted
4 tbsp coconut flour
1 cup cashew nuts, soaked for 2 hours.
1 tsp ground ginger
1 tsp mixed spice
2 tsp cinammon
½ tsp ground cloves
3 tbsp lemon juice, divided
1 tbsp psyllium husks
1 tsp vanilla extract
Pinch Himalayan or sea salt

¬ To make the base, place all ingredients into food processor and grind until mixture resembles breadcrumbs. Press base into 8-inch tart pan.
¬ To prepare pumpkin, peel and scoop out seeds. Chop in half and then cut into thin strips on a mandoline or using a sharp knife. Chop each strip of pumpkin so that you have roughly 2-inch squares. Salt the pumpkin and add 2 tbsp lemon juice. Cover and leave to marinate for 3-4 hours. Once marinated, rinse pumpkin thoroughly to remove all salt. Then place strips in a dehydrator at 115F for 3 hours. Take the strips out of the dehydrator and place in the 2 cups of water. Cover and let sit for around 4 hours. Remove pumpkin and reserve water.
¬ To make filling, place all filling ingredients with 1 cup of reserve pumpkin water into a food processor and process ingredients until mixture resembles a mash. Transfer the mixture to a blender (you made need to do this in 2 batches) and blend until smooth, adding remaining reserve water as necessary to achieve desired consistency.
¬ Pour filling into tart pan and use a spatula to spread and even out the filling over the base.
¬ Place pie in freezer for 2 hours to set before serving.
¬ Top with ground coconut and pecans.

Wishing you all a happy and healthy Halloween!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s