food for the mind

In the Kitchen

Raw Vegan Pumpkin Pie


2x-15 oz canned pumpkin (try a BPA-free brand like Farmer’s Market)
¼ cup coconut sugar
¼ cup melted coconut oil
¼ cup almond milk
1 tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
½ tsp ground ginger
½ tsp cloves
Dash of Himalayan sea salt

Garnish (optional)
Slivered almonds
Coconut flakes


Combine all ingredients in a high-speed blender until smooth. Add almond milk as needed to smooth out the mixture. Separate into four ramekins and garnish with slivered almonds and coconut flakes and dust with ground cinnamon. Place in refrigerator for at least one hour before serving.

Written by Miriam Jacobson – the Food Coach Nutrition Associate 

Do you know what’s in that pumpkin spice latte and pumpkin-flavored Greek yogurt? Loads of sugar, colorings and artificial flavors. Ewh! But if you can get your pumpkin-spiced hit without the fake stuff by making your own raw, vegan pumpkin pie. This is one of my favorite recipes. It not only tastes amazing but the pumpkin’s carotenoids give the skin a natural glow and provide antioxidant support to keep the skin young and beautiful. Carotenoids also provide immune support – important for when you’re shifting a seasonal cold. I give you permission to eat pie!

For bonus points, roast the pumpkin seeds – the high zinc content helps to naturally boost the immune response to fight infection.


Miriam is also available for consultation. 


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