• English
  • Mon-Fri 9AM-5:30PM EST
  • Free Fast Shipping on USA Orders Over $75
  • (888) 963-6637
hero image

Pumpkin Pie

2 min read time Sep 17, 2020


Today’s recipe is my absolute favorite recipe for homemade pumpkin pie. This recipe will help you realize how dangerously easy it is to make your own pumpkin pie right from the comfort of your kitchen. One bite and you’ll be wondering why you’ve never made pumpkin pie at home before!

Filled with a creamy pumpkin filling, and topped with sugary, cinnamon-flavored pecans, this pumpkin pie will be your go to for this fall season. Need a dessert to bring to the family Thanksgiving dinner? This pumpkin pie recipe will save the day. Not only does it taste delicious, but it is also packed with Z Natural Foods organic products!

Ingredients for Pie:

  1. 2 ½ Cup of All Purpose Flour
  2. 1 Cup of Unsalted Small Cube Chilled Butter
  3. 2 Tbsp of White Sugar
  4. 1 Tsp of Himalayan Salt
  5. ½ Cup of Cold Water

Ingredients for Filling:

  1. 1 Cup of Organic Coconut Milk Powder
  2. ¾ Cup of Organic Pumpkin Powder
  3. ¾ Cup of Organic Coconut Palm Sugar
  4. 1 Tbsp of Pumpkin Spice Powder (See previous ZNF Blog)
  5. ½ Tsp of Himalayan Salt
  6. 2 Eggs
  7. 2 ¾ Cup of Water

Ingredients for Topping:

  1. 1 Cup of Pecan (roughly chopped) 
  2. ¾ Cup of Organic Coconut Palm Sugar
  3. 3 Tbsp of All Purpose Flour 
  4. 1 Tsp of Organic Cinnamon Powder
  5. 1 Stick of Small Cube Chilled Butter
  6. Pinch of Himalayan Salt


  1. Making Pie (2 pies):
  • Mix all purpose flour, sugar, and salt in a food processor.
  • Add butter and continue mixing.
  • Add cold water slowly, mix until it becomes a dough.
  • Put the dough onto a floured surface, cut the dough in half and flatten it into two discs (2 pies). Cover tightly with plastic wrap and refrigerate for at least one hour. 
  1. Making Filling:
  • Make coconut milk by mixing coconut milk powder with 1 ¼ cup of water.
  • Make pumpkin puree by mixing pumpkin powder with 1 ½ cup of water.
  • Mix coconut milk, pumpkin puree, palm sugar, eggs, pumpkin spice powder and salt together in a bowl, and keep a side.

  1. Making Topping:
  • Mix flour and butter together using a pastry cutter.  Add chopped pecans, sugar, cinnamon powder and salt, and mix well. Keep in refrigerator.

  1. Take out the pie dough from refrigerator, roll and place on a 9 inch diameter pie crust plate.
  2. Add filling to the pie and bake at 425 degree farenheits for 15 minutes.
  3. Remove pie from oven, add topping to the pie, and continue baking at 350 degree farenheits for approximately 45 minutes or until done.
  4. Keep the pie at room temperature on cooling rack for an hour, then put in refrigerator for 2 hours before serving.

Leave a comment

You must be logged in to post a comment.