Pumpkin pie


  • Package of puff pastry, pie pastry or homemade dough
  • 400 grams of fresh pumpkin 
  • 200 ml of full fat coconut milk
  • 200 grams of sugar 
  • 2 tablespoons of corn starch
  • 1 tablespoon of pumpkin pie spice
  • 4 tablespoons of Neolea olive oil

Cream cheese frosting:

  • 100 grams of cream cheese, room temperature 
  • 100 grams of butter, room temperature 
  • 3 tablespoons of Neolea olive oil
  • 200 grams of powdered sugar


  1. Boil or steam the pumpkin until tender and let cool.
  2. Combine the pumpkin with the Neolea pure olive oil, all the other filling ingredients and blend until it’s a very smooth consistency.
  3. Preheat the oven to 175 degrees.
  4. Grease a pie dish with some Neolea olive oil and line with the pastry of your choice. Make sure it’s bubble free and even. With a fork, poke some holes all over the pastry.
  5. Add all of the pumpkin mixture into the pie dish and put this in the oven for 60 minutes. 
  6. Take it out and let cool completely.
  7. To make the frosting, simply combine all the ingredients in a large bowl and mix with a spatula until it’s well combined. 
  8. Add the frosting on top and let the whole pie cool in the fridge for at least an hour. 

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