Pumpkin Persimmon Raw Tarts

Delicious Raw Vegan PUMPKIN PERSIMMON Pie Tarts. Free of Salt, Oil, and Sugar.  www.LipstickandBerries.com

I love making raw treats!! Even if you are not raw vegan, I am positive you will love these!  Raw Fruits and Vegetables have the most powerful anti-cancer properties of all foods, so treat your body great and start trickling some raw food into your diet!  Everyone’s opinion is different when it comes to the raw topic, but my body and mind feel the best with a nice balance, but heavier on the raw food side.  This raw tart recipe was born after I made my original Pumpkin Persimmon Pie.  I decided the Pumpkin/Persimmon combination would be fabulous served raw as well, but enhanced with an added twist!  These are one of my favorite things I have ever made; I am so happy to be sharing it with you!

Ingredients for Crust

1 Cup Raw Cashews, unsalted

1 Cup Raw Pecans, unsalted

6 Dried Figs

4 Dates

Ingredients for Filling

2 Cups Fresh, Raw, Sugar Pie Pumpkin, cubed

2 Fuyu Persimmons

3 Medjool Dates, Pitted

2 Teaspoons Vanilla Extract

1 Teaspoon Pumpkin Pie Spice

Zest of half an Orange

1/4 Cup Cashews


1. Soak dates and figs in water for 15-30 minutes. Drain dates and figs, and combine them with cashews and pecans in food processor. Process until combined thoroughly. 

2. Press crust mixture into mini tart pans, mini bowls, or one large pie pan if you wish. Chill in refrigerator.

3. Combine all pie filling ingredients in Vitamix and blend until smooth. Pour and divide mixture among the bowls. 

4. Chill mixture in refrigerator until ready to serve. 

**I used 6 mini appetizer bowls, and each of my bowls used 3/4 Cup pie filling.



  1. Looks zoo yummy. Can’t wait to try it for the Holidays. Perfect timing!

  2. These look (and sound) delicious! Can’t wait to make them!

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