Natalie Norman

Raw Vegan Pumpkin Pie Cheesecake, Pumpkin Pie, and Mini Tartlet

Raw Vegan Pumpkin Pie Cheesecake, Pumpkin Pie, and Mini Tartlet

Raw Vegan Pumpkin Pie Cheesecake, Pumpkin Pie, and Mini Tartlet


  • Pumpkin pie for people who hate pumpkin
  • Tips for staying raw vegan at social gatherings
  • Bring your raw food lifestyle with you and share it with loved ones
  • Raw food strategy beats cooked food cravings

Are you ready for the holidays?

More importantly, are you ready to stick to your healthy vegan diet during the holidays?

Want to know a secret to staying on track in social situations? Bring your own food.

This Raw Vegan Pumpkin Pie Cheesecake, Pumpkin Pie, and Mini Tartlet are excellent desserts you can bring and share, ensuring that you’ll have a dietary option in line with your personal health and fitness goals as a raw vegan.

Now let’s talk about pumpkin pie for a minute, because I have a confession. Truth? I have never liked pumpkin pie, but within moments of completing this photo shoot, that little tartlet you see was a goner! The secret to overcoming my disdain for pumpkin?

Well, to begin with, raw desserts are typically far more delicious than their cooked counterparts. When you use whole raw foods, the flavors explode!

But beyond the delicious nature of raw food desserts, most importantly, these recipes involve NO pumpkin. Yes, yes it’s true. None of the vile squash in there. So go ahead and try it even if you’re pumpkin pie-averse. This won’t disappoint.

I actually brought these desserts with me to a family Thanksgiving gathering. I also brought chopped vegetables, fruits, and some dips so that I was guaranteed to have something raw and vegan to choose from. I got to share my healthy lifestyle with loved ones while taking care of my own health – everyone wins!

Bringing your own raw vegan food dishes to social gatherings is a great way to stick to your health journey no matter how your external environment might change or tempt you. Having a raw vegan pumpkin pie and crudites or other raw food dishes will give you something to eat despite any temptations staring you in the face. How does this work? When your stomach is already filled with fresh fruits, vegetables, and raw vegan desserts like this creamy rich pumpkin pie, you will feel empowered to just walk right on by everything else.

YOU get to create your reality, and your results in this lifetime. Remember that!

I hope you will love this raw vegan pumpkin pie recipe and enjoy devouring the result as much as my family and I did.

Be sure to subscribe to my newsletter and send me an email to let me know how it turned out! You can also swing by my official Twitter, Facebook, or Instagram to show me a photo of your creation. I love meeting all of you and hearing from you is my favorite part of the day!

Yours in delicious heath!


Raw Vegan Pumpkin Pie Cheesecake, Pumpkin Pie, and Mini Tartlet


Basic Pumpkin Pie Filling:

2 ½ cups chopped raw carrots (yep!)
1 avocado (yep!)
½ tablespoon pumpkin pie spice
½ cup dates, packed, pits removed
1 tablespoon vanilla bean powder (or 2 teaspoons extract)
¼ cup coconut butter
1 tablespoon agave
Pinch of pink salt or to taste

Blend all ingredients in high-speed blender or food processor fitted with “S” blade until thick and creamy. Divide in half and set aside in two bowls.

Cheesecake Filling:

½ of your pumpkin pie basic filling, above
1 cup raw macadamia nuts
1 cup raw cashews
3 medjool dates, pitted (or 6 regular-sized dates)
3 tablespoons raw coconut crystal sugar (or just 4-5 additional dates)
3 tablespoons lemon juice
Pinch of pink salt
1 cup water
1 tablespoon agave

Blend the cheesecake mixture ingredients in high-power blender or food processor fitted with “S” blade until thick and creamy. Then, add the basic pumpkin pie filling and blend again until everything is incorporated. You might need to scrape down the sides a few times as you go.

Pie Crust:

1 cup dates, packed, pits removed
2 ½ cups raw pecans
Pinch of pink salt or to taste
1 tablespoon coconut butter (or coconut oil)

Pulse/blend in food processor fitted with “S” blade until well-incorporated, crumbly, but also moist and able to adhere to itself when pressed between your fingers.

Crumble Top:

3 tablespoons coconut crystal sugar
½ teaspoon cinnamon
½ cup raw pecans

Pulse in food processor until crumble consistency is achieved. Use to top cheesecake & pies.

How to put it all together!

Pumpkin Pie Cheesecake with Pecan Crumble:

Press half your crust in 8-9 inch springform pan. Add pumpkin pie cheesecake filling. Top with ¾ of your pecan crumble. You can also decorate with whole pecans, as shown in photo. Cover and refrigerate until set. Will keep frozen for up to two months!

Basic Pumpkin Pie & Tartlet:

Press half your crust in 8-inch springform pan or traditional pie pan. Add basic pie filling and top with crumble. Alternatively, I chose to make two different pies using the basic filling – One a small tartlet and the other a 5-inch springform pie. On the larger one, I added the rest of my pecan crumble. The small tartlet I left plain. Get creative and have fun using whatever pans you have handy! Cover and refrigerate until set.


See above.

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