Pumpkin Pie


To me, autumn is not autumn without a pumpkin pie. Or apple picking! When we were children, my parents took my brother and I to apple farms in Ontario. There, we picked our own apples, a few pumpkins and went through the corn maze. My brother went through a truck and tractor phase for 3 years. I remember the first time he rode a tractor, he cried from happiness. Haha! He is going to kill me when he sees this...

This pumpkin pie was so easy to make and reminded me of home. I used fresh pumpkin (nothing from a can here!) and the filling is vegan and lactose free – but the puff pastry is not. Do you know of a vegan puff pastry? Let me know, I would love to try it out!


By Daniela P Furtado, Dulce y Natural

Total time: 45 minutes

Makes: 1 pie


  • ½ teaspoon ginger, grate
  • 100 grams brown sugar
  • 100 grams soy milk
  • 200 grams pumpkin, cooked and mashed
  • 30 grams all purpose flour
  • pinch cinnamon
  • pinch nutmeg
  • pinch salt
  • 1 roll puff pastry


    Preheat the oven to 200°C. Mix all the dry ingredients in one bowl and all the wet ingredients in another. Then, slowly mix all the ingredients together. Let the batter rest for 20 minutes. Grease the mould, set the puff pastry and pour the batter. Bake for 15 – 20 minutes.

    Tastes even better garnished with maple syrup and sunflower seeds.

pumpkin pie