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Pumpkin Pie

Organic Pumpkin Pie

Rich and creamy organic pumpkin pie. 

I have made this recipe a few ways and the best and most tasty and better than ever is with full fat coconut milk. This is a deli­cious pie, and you can’t taste the coconut. The fat and consis­tency of it behaves just like the condensed milk but without all the badness. This pie is rich and silky, and holds together nicely. 

Vegan Pumpkin Pie
Organic Pumpkin Pie, made vegan. 

I do use two eggs, but you can skip those and still comes out yummy like the image above is a vegan version. Rich with flavor. 

Pumpkin Pie

Organic Pumpkin Pie 

Print Recipe
Prep Time:
10 minutes


  • 15 oz organic canned pumpkin
  • 15 floz full fat coconut milk, ( 1 can)
  • 2 farm eggs
  • 1 tbsp maple sugar
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground gloves
  • ¼ cup organic cane sugar
  • 1 tsp sea salt


  1. In a large bowl, beat two eggs at room temp. Add the pumpkin and spices to the beaten eggs, slowly, fold it in. Then you can add the coconut milk (shake can well) slowly until its blended nicely. Add the mixture to your favorite pie crust, and bake at 425 degrees for the first 15 minutes, then reduce to 350 for another 45 minutes.

Organic Pumpkin Pie