Raw Pumpkin Pie Bars

Prep Time

2 hours

Prep Notes

While you start on the crust, soak the cashews in warm water for two hours. Drain and rinse before use.


8-10 bars


For the crust: 

  • 2 cups old fashioned organic oats
  • 3 Tablespoons organic coconut nectar
  • 1/4 teaspoon pink salt
  • 1/4 teaspoon organic cinnamon
  • 2 Tablespoons unsweetened coconut shreds
  • 2 pitted medjool dates
  • 2 Tablespoons raw walnuts
For the pumpkin filling:
  • 1 1/2 cup soaked raw cashews (for 2 hours in warm water)
  • 1/2 cup organic canned pumpkin
  • 1/2-1 cup canned coconut milk (including the cream on top. Depends on how much cream comes in your can. Refrigerating helps this process.)
  • 3/4 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract 
  • 3-4 Tablespoons maple syrup/coconut nectar


While the cashews are soaking, add all of the ingredients of the crust mixture to a food processor and blend until a grainy crust texture. It should be slightly sticky. Add to a loaf pan lined with parchment paper and press evenly. Wetting your hands with a little bit of water helps this process. Refrigerate until the cashews are ready.

When the cashews are done (soaked, drained and rinsed), add all of the pie filling ingredients into a high powered blender. (I use Vitamix) and blend until smooth. This is where you can start with a little less of the coconut milk and cream and add more if necessary. 

Pour the mixture on the refrigerated crust and then pop in the freezer until hard. I like to freeze them because it makes it easier to cut.

You can enjoy as a frozen treat with your hands or let it thaw and put some whipped coconut cream on top and enjoy with a fork as a pie/cheesecake. I personally love both ways!