Pumpkin Raw Cake
No-Bake Creamy Pumpkin Dessert
Inroduction
About this Recipe
By: Marija
This Pumpkin Raw Cake is a no-bake dessert with a nutty dried fruit base, a spiced pumpkin and cream cheese layer, and a smooth finish with white chocolate and cranberries.
It’s festive, creamy, and naturally full of autumn flavors 🍂🎃✨ with warm spices like cinnamon, ginger, nutmeg, and cloves that make every bite cozy and comforting.
Ingredients
Base
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200 g almonds
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150 g dried plums (soaked if needed)
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2 tbsp honey or maple syrup
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2 tbsp melted coconut oil
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1 tsp cinnamon
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Pinch of salt
Pumpkin Layer
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500 g pumpkin purée (cooked & cooled, not watery)
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300 g cream cheese (room temperature)
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100 g white chocolate (melted, slightly cooled)
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2.5 g agar-agar powder (≈ 1 heaped tsp)
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100 ml orange juice (for agar-agar)
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4–5 tbsp honey or maple syrup (to taste)
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100 g dried cranberries (briefly soaked, chopped)
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1 tsp vanilla extract
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1 tsp cinnamon
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½ tsp ground ginger
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¼ tsp nutmeg
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¼ tsp cloves
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Zest of 1 organic orange
Decoration
Fresh berries, chopped nuts, mint leaves
Step by Step Instructions
Step 1
Base
Blend almonds until coarse. Add plums, coconut oil, honey, cinnamon, and salt → process to a sticky dough. Press evenly into a lined springform (23 cm) and chill.
Step 2
Pumpkin Mix
Whisk pumpkin purée, cream cheese, honey, vanilla, spices, and orange zest until smooth. Stir in melted white chocolate.
Step 3
Agar-Agar Step
Mix agar-agar with orange juice, bring to a boil, and cook 2 minutes while stirring. Temper by mixing in 2–3 tbsp pumpkin mix, then quickly combine with the rest. Fold in cranberries. Spread over the base, smooth the top, and refrigerate at least 6 hours (overnight best).
Step 4
Finish & Serve
Once set, decorate with fresh berries, nuts, and mint. Slice and enjoy chilled.
