Pumpkin pies aren’t just for Halloween, and my Raspberry Studded Pumpkin Pie is a delicious must-try, served either fresh out of the oven or chilled. On a summer evening, serve cold topped with some more fresh berries and their juices.

... Read more.


  • coconut oil, or unsalted butter, for greasing

  • BASE

  • 105 g (31/2 oz/2/3 cup) raw cashew nuts

  • 40 g (11/2 oz/1/4 cup) sesame seeds

  • 11/2 tablespoons chia seeds

  • 11/2 tablespoons flaxseeds

  • 40 g (11/2 oz/1/4 cup) sunflower seeds

  • 60 g (21/4 oz/1/3 cup) cooked brown rice

  • 60 g (21/4 oz/1/3 cup) quinoa flakes

  • 6 drops stevia liquid, or 1 tablespoon rice malt syrup

  • 1 teaspoon alcohol-free vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 2–3 tablespoons coconut oil, or 40–60 g (11/2–21/4 oz) unsalted butter


  • 600 g (1 lb 5 oz) pumpkin (winter squash) or sweet potato, steamed and cooled

  • 1 tablespoon almond milk

  • 2 large organic eggs, beaten

  • 6 drops stevia liquid

  • 1 tablespoon coconut oil

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon freshly grated nutmeg

  • 1 teaspoon alcohol-free vanilla extract

  • About 20 raspberries


  • 1.

    Preheat the oven to 190°C (375°F/Gas 5) and lightly grease a 20 cm (8 inch) spring-form cake tin or pie dish.

  • 2.

    Combine all the base ingredients in a food processor, adding the coconut oil last, and process for about 15 seconds or until crunchy.

  • 3.

    Remove the dough and, using your hands, press it evenly into the prepared tin, packing it slightly around the edges to make a crust.

  • 4.

    Bake blind for 10–15 minutes or until the base is firm and lightly golden in colour.

  • 5.

    To make the topping, combine all the ingredients, except the raspberries, in a large bowl and mash with a fork until smooth.

  • 6.

    Spoon the topping over the base and stud with the raspberries. Return the pie to the oven and bake for 35 minutes.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 305878kj
  • Fat Total 6618g
  • Saturated Fat 3765g
  • Protein 5565g
  • Carbohydrate 57693g
  • Sugar 11590g
  • Sodium 150537mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


It will keep for 5 days in an airtight container in the fridge.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings