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Nearly Raw Coco Nutty Pumpkin Pie
Nearly Raw Coco Nutty Pumpkin Pie

It’s time to start planning holiday meals! While pumpkin pie is usually a Thanksgiving thing, people love it for celebrations any time of year, so I decided to do a healthy twist on this classic favorite.

I must admit, I’m not much of a pumpkin pie girl, I much prefer chocolate, but this nearly raw variation is heavenly.

It’s an amazing 80:20 dessert. It’s silky, creamy, rich and decadent, free from sugar, dairy, eggs and gluten. And best of all, it tastes just like the real thing!

Enjoy and be sure to whip up some homemade vegan coconut whipped cream to go on top.

Do you have a classic favorite that you would like us to Conscious Cleanse-ify for you? Be sure to leave me a comment below.

With pie and gratitude,
Nearly Raw Coco Nutty Pumpkin Pie
Yield: 8-12 slices

2 cups raw pecans
¾ cup shredded, unsweetened coconut
6 dates, pitted and chopped (about ½ cup)
¾ tsp. vanilla extract, divided
¼ tsp. sea salt
¼ cup + 1 TB. melted coconut oil, divided
1 15 oz. can of pumpkin (about 1 ½ cup)
½ cup almond butter
2 TB. maple syrup
2 tsp. ground cinnamon
¾ tsp. ground nutmeg
½ tsp. ground ginger
Pinch of ground cloves & sea salt
Stevia, 10-20 drops or to taste (optional)

To make the crust, in a food processor fitted with the S blade, add pecans, shredded coconut, dates, ¼ teaspoon of vanilla, ¼ teaspoon sea salt, and 1 tablespoon of melted coconut oil. Pulse until the mixture has the consistency of breadcrumbs and pulls away from the sides of the container. Scoop the mixture into a 9-inch pie pan and press evenly onto the bottom and up the sides of the dish. Chill in the refrigerator for 1 to 2 hours.

To make the filling, add remaining ¼ cup of melted coconut oil, pumpkin, almond butter, maple syrup, ½ teaspoon vanilla, and spices to a food processor or blender. Blend for a couple of minutes or until silky. Once blended, taste the mixture for sweetness. To make sweeter, add 10 – 20 drops of stevia slowly until you’re happy with the flavor.

Remove chilled crust from the refrigerator and scrape filling into the crust. Use a spatula to level and smooth filling. Cover with plastic wrap and transfer back to refrigerator and let chill at least 8 hours, or overnight.

Serve with a dollop of homemade vegan coconut whipped cream.

Jo Schaalman and Jules Peláez are co-founders and authors of the program The Conscious Cleanse: Lose Weight, Heal Your Body and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they’ve led thousands of people through their online supported cleanse through their accessible and light-hearted approach. They’ve been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show. To learn more about “Jo and Jules”, the Conscious Cleanse and their new 80:20 Lifestyle Plan please visit

Need to detox from the holiday season? Treat yourself to this 5-class Yoga for Detox from Overindulgence Program!

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