Raw Superfood Pumpkin Pie Recipe

By Chef:  Christian Bates
Posted: November 11, 2010


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Make my pie to top off a holiday dinner with friends, family, your date, or your very own fly self!



  • 2 cups macadamia nuts
  • 2 1/4 tablespoons Peruvian sweet potato powder (This delicious powder is available at many Whole Foods Markets and online)
  • 1 tablespoon birch xylitol (This is my low glycemic sweetener of choice. You can substitute with a medium-glycemic powdered (not a syrup) sweetener like coconut sugar or maple sugar)
  • 2 teaspoons raw cacao butter
  • 1 teaspoon maca powder
  • 1/2 teaspoon sea salt

Pumpkin Cream:

  • 3 cups diced pumpkin (cut a pumpkin in half, scoop out the inside with a large spoon and slice off the skin with a knife, then chop the inner flesh into cubes and pack into 3 cups)
  • 1/2 cup young coconut meat2
  • 1/2 tablespoons birch xylitol (You can substitute with just about any other sweetener, but birch xylitol is the only very low glycemic one available)
  • 2 teaspoons macadamia nut butter (you can always make this yourself by putting macadamia nuts in the food processor for several minutes)
  • 1/4 teaspoon NOW brand organic stevia extract powder
  • 1/4 teaspoon cinnamon (freshly micro-planed/zest-gratered sticks or powder)
  • 1/8 teaspoon sea salt
  • 2 small pinches freshly ground nutmeg (It is always best to buy dried whole herbs and grind them yourself using a micro-plane/zester, especially with the delicate nutmeg nuance)
  • 2 small pinches vanilla bean powdersmall pinch freshly crushed clove bud (Buy dried whole cloves and take the bud (round part) off of the stem (twiggy part), grind it with your fingers and use about half the bud in this recipe)small pinch micro-planed fresh ginger 



Blend in a food processor for about a minute until it becomes a paste-like consistency. DON’T over blend into a soft butter. Mold the “dough” into a 6″ pie pan (or a small plate will do just find) and make the rim tall and rippled using you fingers. Set aside and then make the pumpkin cream:

Pumpkin Cream:

Blend on high in a high speed blender using a push-rod to keep the ingredients caught in the blade. Continuing blending for at least 3 minutes until warm and creamy. Spatula out the entire pumpkin cream recipe into the pie crust. Since it is warm, you may serve immediately or place in the dehydrator for up to several hours.   


Have the best holiday dessert experience ever! I just enjoyed a pre-Halloween dining experience with my girl Bethanne at our own home, and my pumpkin pie was the keynote plate!