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Pumpkin Lucuma Pie

rich yet light

A satisfyingly rich yet surprisingly light dessert.


1 15 oz can Pumpkin Puree
1–12.3 oz package Organic Silken Tofu
½ Cup Navitas Naturals Coconut Palm Sugar
⅓ Cup Navitas Naturals 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 whip 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.

Chef's Notes

Lucuma powder has a sweet flavor that is slightly reminiscent of a squash … making it a splendid addition to any pumpkin pie recipe. Using smart natural sweeteners (as well as silken tofu) makes this a much healthier version of the holiday classic, while retaining all of the flavor and dreamy texture.

Yield: 8

Submitted By

Julie Morris