This pumpkin pie is perfect to serve for Thanksgiving or as a treat to enjoy at anytime of the day. It’s so cripsy and warm with a sweet, delicious pumpkin filling made with cinnamon, pumpkin, vanilla and caramel extracts, a little salt, date sugar, and honey.

I have not had a better pumpkin pie in my life, it’s perfect on so many levels – the flavor, the crunch, the intact structure while eating – I’m so glad I can share it with you!

Sweet pumpkin is not something that is native to Europe, in fact, it was introduced by the Native Americans that populated the Americas to the English settlers. Then it eventually made its way to Europe to grow and appear in cookbooks and tables across the region for pies, soups, and roasts.

In Greece, pumpkin quickly became a very popular type of pie filling, but made into a pie with traditional Greek phyllo dough, olive oil or butter, spices like cinnamon, and decorated with sesame seeds. 

In this variation, I baked the pie soaked with only olive oil and mineral water to support vegan and dairy-free diets. And even though it doesn’t have butter, milk, or eggs it still tastes incredibly delicious, if not even better. The reason why I use mineral water, is because the bubbles in the carbonated water make the pie extra fluffy, provide a nice shiny golden color, and ensure that the pie will not be stiff and fall apart. 

While in this recipe I use fresh pumpkin and roast it in the oven, which is a great, easy way to ready your pumpkin filling, you can also opt to buy pumpkin puree already canned to save you an entire hour of time in the baking process – highly recommend if you’re short on time! 

For the spices, I stuck with only traditional Greek cinnamon and did not include any nutmeg, ginger, or clove, but it would be a great addition if it’s something you have off your shelf. I’d recommend 1/4 teaspoon of each if you’d like to include in this recipe.

Serve with vanilla bean ice cream or a whipped cream.

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share! 🙂