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Pumpkin Lucuma Pie

A satisfyingly rich, yet surprisingly light, dessert.



1 15 oz can Pumpkin Puree
1–12.3 oz package Organic Silken Tofu
½ Cup Navitas Organics Coconut Palm Sugar
⅓ Cup Navitas Organics Lucuma Powder
2 tsp Cinnamon Powder
½ tsp Ginger Powder
¼ tsp Clove Powder
1 prepared Pie Crust (preferably whole grain and dairy-free)


Preheat the oven to 425 degree F.

In a food processor, combine all the ingredients – except the pie crust – and mix until completely smooth. Pour the pumpkin mixture into the prepared pie crust, and spread into a flat layer. Place in the oven and bake for 15 minutes, then lower the heat to 350 and bake for 40-45 minutes longer or until the top has slightly browned and the crust is golden. Remove from the oven and let the pie cool completely to room temperature to fully set. Slice and serve; will keep up to 4 days unrefrigerated.

Serving suggestion: Make a coconut whipped cream by chilling a can of full-fat coconut cream in the refrigerator overnight. Scoop out the separated cream from the water and use a hand-held blender to whip the cream until slightly stiffened. Top the pie with coconut whip cream when ready to serve.

Serves 8


Submitted by Julie Morris