• Alex

RAWr Halloween Pumpkin Pie Recipe

Updated: Nov 22

Throughout the summer I have had a pumpkin growing in my garden and I thought now was the right time of year to harvest it and make something fun (and tasty!) out of it.


This recipe is a variation on one I came up with just after my trip to NYC last year. The local bakery near where I was staying had an awesome Sweet Potato Pie that I enjoyed a few times while I was there and when I got home I wanted to come up with a healthy way to get my same fix and I was pretty happy when I came up with this super easy no-bake recipe. This version just swaps the Sweet Potato base for Fresh Pumpkin. Ingredients:

Crust: 12 dates (pitted)

100g almonds

100g oats Filling: 1 Pumpkin 1 Ripe Persimmon (or Sharon fruit or Kaki, they are all basically the same thing) 8 dates (pitted) 1 tsp cinnamon 1/2 tsp allspice 1/2 tsp nutmeg 1/2 a cup of distilled water 1/2 a scoop of Vanilla Protein Powder (I use Enrichd EPIC Vanilla, use my code EVO10 for a discount!)




Instructions:

  1. Soak the dates in hot water to make them soft and gooey.

  2. Blend up the dry crust ingredients (oats and almonds) into large chunks, you don’t want it too fine or powdery. Add a dash of cinnamon if you like.

  3. Add the soaked dates to the blender (without the water) and you should get a thick dough.

  4. Scoop this thick dough mix out of the blender and line the sides of a storage tub or tray with this mix, you want to use the back of a tablespoon to press the dough to the sides of your container and get a nice coverage all over. Stick this container in the freezer to solidify with you make the filling.

  5. Stick this container in the freezer to solidify with you make the filling.

  6. For the filling, start off by cutting up your pumpkin, you want to cut the top off, dig out all the flesh, throw away the seeds and leave yourself with an intact skin / shell for carving later.


  1. Throw all the filling ingredients in a blender, and blend on high power. I tend to leave the protein powder out until everything is a smooth peanut butter like texture, and the powder does a good job of thickening it up (but will make the blending process harder if you still have any chunks left so get it Smooth first)

  2. Take your crust out of the freezer, and pour the blended filling in the middle. Put it back in the freezer for an hour to make the filling thicken up and get more solid.

  3. While you wait for it to be ready to eat, have fun carving the remains of your pumpkin! Put a candle or LED light inside and you’ve got a halloween decoration that should last about a week.

  4. After about 30 mins to an hour the pie should be about the right texture. You can eat it at any point depending on your desired consistency. I will last about 3 days in the fridge or can be stored in the freezer and defrosted whenever you fancy some.


Thats it! Pretty simple, and only requires a blender and a knife, no cooking so you get maximum nutrition from all these amazing whole foods used in the recipe! One serving as all your daily Vitamin A requirements and 30% of your Vitamin C! I’ve included a nutrition label I made to this recipe to show the calories and macronutrients of this recipe. If you use a food tracking app, a full breakdown of vitamins and mineral content is available on my cronometer


And remember this can be made year round by substituting the Pumpkin for the more easily available Sweet Potato. Let me know if you try it! Happy Halloween!


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