Pumpkin Spice Cashew Cream Pie


Happy Thanksgiving weekend!

There are a few things I love about the thanksgiving holiday. Obviously spending time with family & friends is something i look forward to, but good food is a close second! even though I don't host our family dinner (too much pressure), I still like to contribute a dish or dessert that is made from whole unrefined ingredients. So this year I thought, how can I update a thanksgiving favourite, the pumpkin pie! The result, a silky smooth, creamy, pumpkin spiced raw pie that definitely gave the traditional pumpkin pie a run for its money! 

pre-pie steps:

  • place 1 can of full fat coconut milk in fridge for 24 hrs

  • soak 1 cup raw cashew in h2o for 24 hrs 

what you'll need - for the crust

  • 1 cup walnuts

  • 1 cup pecans

  • 1 tbsp coconut butter 

  • 1-2 tbsp maple syrup

what you'll need - the filling

  • 1 cup soaked cashews

  • coconut cream (from one can of chilled coconut milk)

  • 1 cup pumpkin puree

  • 2 tsp pumpkin pie spice

  • 1/4 cup maple syrup


  • pumpkin seeds (optional)

the steps:

  1. Place cashews in a bowl, cover with h2o & Soak in the refrigerator overnight. If you're short on time, place cashews in a mason jar, in a small saucepan boil h2o. When the water is boiling, pour over the cashews & allow them to soak uncovered for 1 hour.

  2. Place the can of full fat coconut cream in the refrigerator the night before. This will allow a layer of hardened coconut cream to form on top. 

  3. Place the walnuts, pecans, coconut butter, & maple syrup, in a food processor & pulse until completely combined & forms a fine grain.

  4. Line your pie dish with parchment paper to ensure that the base of the raw cheesecake does not stick. Outline the base of the pan & cut out a circle to fit the bottom of the pan. If you are concerned about the base sticking, spray the pie dish with coconut oil. 

  5. Transfer the base mixture into your lined pan. Using your fingers press down evenly. For additional pressure, use the back of a mason jar. Place in the fridge to firm for a minimum of 20 minutes. Alternatively this step can be completed the day before. 

  6. Next add all the filling ingredients to a high powdered blender & blend until smooth. 

  7. Pour the filling into the prepared dish & use a spatula to smooth the filling.

  8. garnish the top with pumpkin seeds (optional).

  9. Place in the freezer to set, 20 minutes. If you prepare the raw pie ahead of time, remove it from the freezer 35 - 40 minutes proir to serving. Ideally the pie should not be frozen, but just chilled.

  10. slice, serve & enjoy! 

NOTE: place the can of full fat coconut milk in the fridge the night before making this raw cheesecake. Once chilled, skim off the hardened cream that has formed on the top & use that for the filling. 

Did you make this raw pie for your thanksgiving dinner? Did you love it? Share your creations on social media by tagging @the_wellth or using the hashtag #iamwellthy.

I hope you all have a family filled thanksgiving weekend