Maca Pumpkin Pie

Pumpkin Pie with Yellow Maca

This pumpkin pie with maca is a delicious autumn side dish to add to your meal.
Prep Time 30 minutes
Course Dessert, Side Dish
Cuisine American
Servings 8


  • 1 pie shell 9 1/2-inch whole wheat or gluten-free baked pie shell (or your favorite raw crust)
  • 1/4 cup toasted unsweetened coconut flakes
  • 1 Tbsp chopped crystallized ginger
  • 1 cup raw cashew pieces, soaked for a few hours, rinsed and drained
  • 1-1/2 cups pumpkin puree
  • 1/4 cup + 1 Tbsp. coconut butter
  • 1/4 cup + 2 Tbsp. water
  • 1/4 cup non-dairy milk
  • 1 Tbsp maca powder
  • 1 Tbsp grated fresh ginger
  • 1 tsp vanilla-flavored stevia liquid
  • 1 tsp cinnamon
  • 1/2 tsp powdered ginger
  • pinch allspice
  • Whipped coconut cream, for topping, optional


  • In a small bowl combine the toasted coconut and the crystallized ginger. Set aside.
  • Put the cashews, pumpkin puree, coconut butter, water, non-dairy milk, maca, ginger, stevia, and spices in a high-speed blender and process until very smooth.
  • Scrape about half of the cashew-pumpkin mixture into the pie crust and smooth.
  • Sprinkle the toasted coconut/ginger over top and carefully add the remaining cashew-pumpkin mixture over top.
  • Spread until even and smooth.
  • Chill for several hours or until firm.
  • Cut into slices and serve with whipped coconut cream.
Keyword Vegan, Vegetarian