Mom's Favorite Pumpkin Pie!

Prep Time

20 minutes

Prep Notes

Recently, my Mom was with us in the mountains for a beautiful, restful vacation - and she bit into our delicious pumpkin pie and said "Wow! This is the best pumpkin pie I have had this season! Where did you get the recipe?" 

This recipe is our creation - enjoy! 

Cooking Time

Approximately 1 hour


1 pie - 8 slices


  • One 15-ounce can unsweetened pure organic pumpkin
  • One 11.25 ounce can sweetened condensed coconut milk - This is the secret ingredient right here! Available at Sprouts & Wholefoods. Or online. No additional sugar is necessary for this recipe. This makes for a creamy, light texture. 
  • 3 eggs lightly beaten
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cloves


  • 1 1/2 cups organic palm shortening
  • 3 cups all-purpose organic unbleached white flour
  • 1 whole egg; beaten
  • 5 tablespoons cold water
  • 1 tablespoon plain white vinegar
  • 1 teaspoon sea salt
This recipe makes two pie crusts for regular size 10-inch pies. 

OR separate dough into three equal pieces for a thinner crust and wrap and freeze remaining dough for your next pie!

NON-Dairy Whip Cream Topping:

Use your favorite topping - or for a healthier - non-dairy option use coconut cream; directions below.



Mix all ingredients together in  medium mixing bowl. Pour mixture into a prepared pie crust. Bake at 400 degrees for initial 15 minutes, turn oven down to 350 degrees - and cook additional 1 to 1 1/4 hours. Pie is done when a toothpick - or butter knife inserted into center comes out clean.


  1. In food processor: Mix flour, shortening and salt together in pulsing bursts until flour mixture resembles small peas, or course meal. 
  2. Mix wet ingredients together, and add liquid through top of processor bowl a little at a time until incorporated into a ball. The ball should pinch nicely between your index & thumb for a nice, smooth texture. If dough is very dry, mix another tablespoon of cold water until dough feels smooth so it will roll out nicely.
  3. Separate ball into two (or 3) portions, depending on how thick you want the crust. The remaining dough can be wrapped and frozen for future pies.
  4. Press ball slightly to flatten, wrap in saran and place in freezer for 15 to 20 minutes in order to chill before rolling out into a crust.

NON-Dairy Whip Cream Topping:

Use your favorite topping - or for a healthier - non-dairy option use coconut cream; directions below.

  • Refrigerate one can of Thai Kitchen organic coconut cream over night. 
  • Open can and carefully scoop off the thick, heavy cream, being careful to separate the cream from the liquid below. Either toss the liquid, or reserve for another use.
  • Whip coconut cream with a little cinnamon & vanilla and top your pie. This cream is delicious and saves well in the refrigerator for several days.