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close up of finished custard in a glass

Pumpkin Pie Custard with Date Pecan Cookie Crumbles

Pumpkin Pie Custard with Date Pecan Crumbles is a decadent, rich, and flavorful Fall dessert. But there is no pumpkin at all in this recipe. It's a raw vegan gluten-free recipe.
Prep Time 30 mins
Cook Time 10 hrs
Course Dessert
Cuisine Raw Vegan
Servings 4 individual jars


  • Dehydrator
  • Food processor
  • Vitamix


Date Pecan Cookie Crumbles

  • 2 ¼ cup Raw pecans
  • 1 tablespoon Coconut oil melted
  • 5-6 Dates soaked
  • ¼ teaspoon Sea salt

Pumpkin Pie Custard

  • ½ cup Raw cashews soaked
  • ½ cup Maple syrup
  • ½ cup Coconut oil melted
  • cup Raw freshly pressed carrot juice
  • ¼ teaspoon Sea salt
  • ½ Vanilla bean scraped, paste only
  • 1 ½ teaspoon Cinnamon or Pumpkin pie spice
  • 1 ½ teaspoon Nutmeg


Date Pecan Cookie Crumbles

  • Place pecans in the food processor, pulse into small crumbs. Add dates, coconut oil, and sea salt and pulse again. Not for too long just until dates are mashed in.
  • Put pecan cookie dough mixture into the dehydrator. You don't need to worry about form, just crumble it all in. Dehydrate overnight or for 10 hours. If not using all the crumble, store extra in containers in the freezer. 

Pumpkin Pie Custard

  • Blend all ingredients, except thyme, in Vitamix. Blend until smooth, no chunks. 
  • Assemble glass cups or jars: starting with cookie crumbles layer pecan cookies and then custard and thyme. Do that 2x. Chill in the refrigerator overnight or for 6 hours.


The filling is also great on its own, as a cold pudding if you have extra.
Adapted from Everyday Raw by Matthew Kenney 
Keyword Custard, Dehydrated, Fall, Pie, Pumpkin pie spice, raw vegan, Vegan Dessert