The Rawtarian’s Thoughts
Raw pumpkin pie recipes are not something that are in my everyday recipe rotation. However, around Halloween or at Thanksgiving or Christmas it’s nice to have a raw pumpkin pie recipe you can turn to for special occasions.
This raw pumpkin pie recipe is nice because it can be made the day before and kept in the freezer until ready to be eaten. It should be served frozen. I like to freeze my entire raw pumpkin pie in the freezer, and then slice about 1 minute before serving. It doesn’t really taste frozen – it just tastes like cold pie. Don’t defrost this raw pumpkin pie recipe because it will turn into a goopy mess!
For best pumpkin flavour, use the smaller pie pumpkins for eating (as compared to the huge pumpkins that you can buy to carve into jack-o-lanterns). Use the meaty inside part – discard the skin and seeds.
You must use the coconut oil. Do not substitute another oil. Coconut oil hardens when cooled – that’s why it’s so important in this raw pumpkin pie!
- This recipe is very low in Carbohydrates, and Sodium.
- This recipe is low in Calories.
- This recipe is a noteworthy source of Protein, Dietary Fiber, Iron, Vitamin B6, and Vitamin A.
Amounts per 101 g (4 oz) suggested serving
|Protein||6 g||11 %|
|Fat||33 g||41 %|
|Carbohydrates||27 g||8 %|
|Dietary Fiber||3 g||11 %|
|Calcium||34 mg||3 %|
|Iron||2.4 mg||18 %|
|Sodium||61 mg||3 %|
Source: USDA, The Rawtarian