The Raw Glow Blog

2 Raw Thanksgiving Recipes

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Please Enjoy these 2 raw Thanksgiving Recipes and I hope you have a healthy and happy raw Thanksgiving!

pear and persimmon thanksgiving pie

This first raw Thanksgiving recipe is a pie that I love to make in the fall because of the abundance of pears and persimmons in season.

Spiced Pear Persimmon Pie

raw pie crust and raw pie filling


6 Fuyu Persimmons
5 ripe pears (any variety will do as long as they are ripe)
7 mejidool dates pitted and chopped
1 teaspoon pumpkin pie seasoning (or cinnamon if pumpkin pie seasoning is not available)
1 teaspoon fresh squeezed lemon juice
½  teaspoon fresh  lemon zest
seeds from 1 vanilla bean (optional)

Make sure you use Fuyu persimmons in the recipe (not Hachiya). Fuyu persimmons are ripe when they yield to gentle pressure, and make sure to remove the seeds from the Fuyu’s before using them in this raw Thanksgiving recipe.

Rough chop 2 pears and 2 Fuyu persimmons and put them in a powerful blender (such as the Vitamix) with the chopped mejidool dates, pumpkin pie seasoning, lemon juice, and lemon zest. Blend with the tamper until completely smooth and transfer the mixture to a mixing bowl. Then chop the remaining 3 pears and 3 Fuyu persimmons and combine them in the mixing bowl with the blended mixture. Save 1 Fuyu for decorating the pie.


1 and half cups raw walnuts
1 cup raisins
1 teaspoon coconut oil
seeds from 1 vanilla bean (optional)

Process walnuts in the food processor with the S blade until the walnuts are broken down into small bite size pieces. Add raisins, coconut oil, and vanilla bean seeds and continue to  process until the raisins and walnuts are thoroughly integrated. Press the mixture into a pie pan. (Tip: you can “grease” the pie pan with coconut oil to prevent the crust from sticking).

raw pie filling in raw crust

Fill the crust with the persimmon pear filling. Decorate with thinly sliced Fuyu persimmon slices. Refrigerate for at least one hour to firm up the filling. Enjoy!

pear and persimmon thanksgiving pie

Healthy Holiday Punch

healthy thanksgiving punch

This second raw Thanksgiving recipe is a non-alcoholic punch that I make at almost every family gathering. You can play around with the ratios to make it sweeter or less sweet, but here is my basic recipe:

3 cups coconut water (from 2-3 young coconuts is best, tetrapak coconut water is 2nd best)
3 cups fresh pineapple juice ( from 1 large pineapple or 2 small pineapples)
2 cups freshly squeezed orange juice or tangerine juice (from about 5 large oranges)
2 cups sparkling mineral water
1 cup fresh cranberry juice (from about 1 pound fresh cranberries)
*Pinch stevia powder (optional)

You can juice the pineapple, oranges, and cranberries through your favorite juicer; I used the Omega Vert 350 HD. Strain the juice if necessary. Then pour the juice into a large pitcher or punch bowl and add the coconut water and sparkling mineral water. You can garnish with slices of pineapple and orange. Serve at your next gathering! Makes 11 cups of punch.

*Each time I make the punch the sweetness level is different depending on the quality of produce. If the punch is too tart you can add more pineapple juice or a pinch of white powdered stevia.

Hope you enjoyed the recipes and please do share your favorite raw Thanksgiving recipes in the comments section below!



1 Maribel { 11.21.12 at 7:53 am }

I don’t know the difference between Fuyu and hachiya persimmons. I know the one that has to be eaten very ripe otherwise it will be astrigent and the one that can be eaten firm like apples. Can you please tell me which one is the Fuyu. Thanks

2 Cecilia { 11.21.12 at 9:56 am }

Hi Maribel,

The Hachiya is larger, more of a cone shape, and is usually a deeper orange color than the Fuyu.

The Fuyu has no point, it is more like the shape of a miniature pumpkin.

Hachiya needs to be eaten when it is gooey ripe, the Fuyu can be eaten when it yields to gentle pressure kinda like an avocado.

Hope this helps!

~ Cecilia

3 Maribel { 11.22.12 at 2:05 am }

In Spain the larger ones with a deep colour of orange are the ones that can be eaten when they are still hard and the small ones with a light colour need to be very ripe to be eaten. That is why I am confused but thanks for your info and good work.

4 Cecilia { 11.27.12 at 2:57 pm }

Hi Maribel, my family on my dad’s side is all from Spain. That does sound very confusing! Good luck ~ Cecilia

5 EMR Technician { 12.02.12 at 4:16 am }

These are interesting recipes to try. Why is it recommended to use fuju and not hachiya? What is the difference? 

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