With Thanksgiving just around the corner, we’re highlighting one of Babette’s favorite recipes this week: “Luscious No Bake Pumpkin Pie”. For those of you who don’t yet know Babette, she is our front desk receptionist and a woman of many talents! Not only is she a Nutritional Therapist, but she is also a personal chef who focuses on healthy eating. 

She says that this recipe is adapted from Luzy in the Raw with Almonds, originally shared by Lisa Jackson, author of Savvy Secrets.

Luscious No Bake Pumpkin Pie


For the filling:

  • 2 cups fresh pumpkin, peeled, seeded, and diced
  • 7-8 large-ish Medjool dates
  • 1/2 cup raw almond butter
  • 1 16 ounce can of cold coconut cream (do NOT include the water)
  • 1 tsp grated or cut up fresh ginger
  • 2 tsp cinnamon (I lik Penzey’s) 
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp cardamom powder
  • 1/2 tsp ground cloves

For the crust:

  • 2 cups raw pecans, soaked overnight
  • 7-8 large-ish medjool dates
  • pinch of salt


  1. Soak the pecans overnight. An easy way to do this is to set your oven on 350 for 3 minutes, then shutting off to create a warm place for soaking. Place pecans in a glass or stainless steel bowl and fill with filtered water to one inch above the nuts. Add a teaspoon salt a keep bacteria from growing.
  2. The next morning, rinse the pecans and air dry wile you soak 14 – 16 dates for 2-0 minutes.
  3. Drain 7 or 8 dates, lightly squeeze water out of them, and pulse together with the pecans and salt in a food processor until you have a uniform mash. Press into a pie plate to form a crust; cover and refrigerate.
  4. In the food processor, process pumpkin and ginger for about two minutes, pulsing occasionally. Add the rest of the ingredients and process until as smooth as possible. At this point you may want to transfer the filling into a high speed blender to blend for another minute until completely creamy.
  5. Fill the pie shell and refrigerate for several hours for a firm pie.

NOTE: to make coconut cream, place a can of full fat, organic coconut milk in the refrigerator overnight. Once you open the can, you should see hardened coconut cream on top, and the watery part should be at the bottom. Use only the hard cream for the recipe; you can save the watery part to use in smoothies. The coconut cream gives the pie a richer taste without the taste of coconut, and also helps make the pie more firm.

We all wish you and yours a healthy and happy Thanksgiving!!

Be Well,

Donna Stephens, BCN, CHNp, LDHS
Vicki Kolbe, BCHHP, CNHP, DHP
Babette Lamarre, MA, NTP, Personal Chef