18 responses

  1. Helen Parkinson
    August 5, 2010

    Is the pumpkin in this actually raw or is it steamed first?

  2. veggieman
    August 6, 2010

    totally raw :) its amazing actually how good it tastes, who woulda thought?! its kinda like a dulled down carrot taste

  3. Diana
    December 21, 2010

    This looks great… alot like a Persimmon pie I made a couple months ago… so delicious and sooo easy. I have a couple left over pumpkins that are itching to become a pie!

  4. Alison
    January 27, 2011

    best pumpkin pie ive ever had

  5. Grace
    February 7, 2011

    Thank you for your very good how to explanation/cautions – i -did- turn the crust in nut butter before I read this. In the past, I have had a hard time finding clear instructions for a crust. I will try again. I’m temporarily sugar free (fruit included – especially dates/figs – dried fruit high in sugar) for candida diet….can you or anyone suggest something else sticky to sub for the pitted dates that would hold the crust together? Would avocado sweetened with stevia work?
    ?or soaked chia? chia turns into a gel not sticky like dates or agave. I sure would appreciate any suggestions. look forward, Grace

  6. Anita
    October 6, 2011

    I am going to try this one ;). Grace you may try Irish moss, coconut oil or coconut butter. I am not sure if candida diet allows coconut butter.

  7. Will
    October 24, 2011

    I am going to try this, it sounds great. Question — Where can you get shredded pumpkin?

  8. Kitty
    October 28, 2011

    From a pumpkin.

  9. miller234
    November 12, 2011

    Use your food processor with the shredding attachment or if you dont have one then use a mandoline or hand shredder


  10. Gerry
    November 14, 2011

    1. Does one peel the pumpkin first.
    2. Thanks for your otherwise SUPER directiosn.
    3. May I post your attributed recipe on my website?;-)

  11. Jennifer
    November 22, 2011

    I am going to try making this tomorrow, and if it’s good I might take it to our thanksgiving gathering. I’ll report back…

  12. Rhinda
    November 23, 2011

    I made the pie today and it tastes amazing……well…at least the filling does. Haven’t tasted the crust yet (waiting ’till tomorrow). I ran out of dates after making the filling so I substituted that with raisins and it worked just fine.

    Thanks for the recipe! I took a picture of it if you’d like it.

    • SusanV (admin)
      November 23, 2011

      I’d love to see the photo! Could you send it to susan AT fatfreevegan DOT com?

  13. Jennifer
    November 23, 2011

    This turned out really well! I did a pecan/walnut crust but otherwise pretty much followed the recipe to a tee. Too bad there’s not a way to post a pic here! Seriously though, give this a try. I was surprised at how easily it came together.. I was also surprised that the raw pumpkin pureed as well as it did.

  14. Paulette
    January 21, 2012

    This is the pie a couple friends brought to share at a recent supper. It is AMAZING-DELICIOUS! But it’s important to serve it well chilled. It will not cut and serve well if left at room temperature.

  15. Eileen
    October 6, 2012

    So delicious and easy to make once I got the food processor to cooperate! I think a VitaMix is the way to go.

  16. Roberta
    December 24, 2012

    Hi girls!
    I d like to try this today but m having hard time finding fresh pumpkin!!( just butter squash..).. Can I use canned one??

  17. Tracy Campbell
    December 17, 2013

    So yummy! I will definitely make this for Christmas.

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