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.

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  • 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.

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

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