Sugar-free Balkan Pumpkin Pie Recipe (Tikvenik)

Sugar-free Balkan Pumpkin Pie Recipe (Tikvenik)

pumpkin pie recipe

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What is Halloween without pumpkins? And I mean not just for decorating and making scary lanterns.

Pumpkins are one of the symbols of the abundant autumn – full of color and plenty of harvested veggies and fruits!

So, I thought I could share something delicious with pumpkins you may have never heard of – it is a sugar-free pumpkin pie recipe coming from my motherland – Bulgaria. Here we call it Tikvenik, which literally comes from the word for pumpkin (tikva).

Unfortunately, the original recipe is full of some unnecessary substances like white flour and white sugar. pumpkin pie recipeSo, today I will show you another version of this deliciousness with much healthier alternatives – wholegrain flour, coconut sugar, and dry fruits (not treated with sugar or other chemicals). If you have a dehydrator at home, you can successfully use it to preserve your own organic fruits and veggies with zero sugar! Alternatively, you can use the kitchen oven at 50° C/ 122° F with the fan-assist option.

Psst! Remember to grab my FREE healthy desserts recipe book!

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But, enough chit-chatting! Here is the recipe:


Sugar-free Balkan Pumpkin Pie Recipe (Tikvenik)*


1 cup Wholegrain flour
2 cups Pumpkin
1/2 cup Walnuts
1/2 cup Pure water
1/2 cup Olive or sunflower oil
1/2 cup Coconut sugar
1 tsp. Cinnamon
2-3 Tbsps. Fine oatmeal
1 cup Dry fruits – figs, plums, raisins, etc.


Note: make sure you choose organic dry fruits not treated with chemicals and sugar.
First, we need to prepare the pasta sheets – simply mix the flour with the water and form thick dough. Roll it out in 5 equal layers.
Next, peel and grate the pumpkin. Place it in a metal pot with some oil and water. Put the lid on the pot and stew the pumpkin until it becomes soft.
In the meantime, cut the fruits in small pieces and grind the walnuts.
When the pumpkin is ready, let it cool down, and then – mix it with the fruits, coconut sugar, the walnuts, the cinnamon, and the oil. Our filling is ready – at this point, you can divide it into 4 parts.
Next, we can start arranging the pumpkin pie – place a pasta sheet at the bottom of the baking pan, then cover it with one part of the sweet stuffing. Continue to interchange the layers until you cover the pie with the last pasta sheet. Oil it with some of the sunflower oil and bake in a heated medium oven (at 180° C /356° F) until fully cooked.



*By “sugar-free” I mean without white sugar and artificial sweeteners!

If you like more tasty vegan recipes, check out “The Healthy Vegan Recipes Cookbook: Vegan Waffles and Pancakes, Incredible Cake Recipes, Vegetable Cupcakes, Fully Raw Vegan Recipes, and Other Veganish Meals Suitable for a Catholic Fasting“!pumpkin pie recipe


In this volume you will find:
– Healthy vegan main course dishes;
Bread and salty snacks recipes.
Dips and side dishes.
– Yummy sugar-free desserts.
– Interesting info about the numerous benefits of vegan foods.
– and much more!

The Healthy Vegan Recipes Cookbook” is your guide to the world of healthy vegan cooking!

Stay tuned for more healthy stuff like the pumpkin pie recipe I just showed you!

Bon Appetite and stay healthy!

pumpkin pie recipe


Holistic living, personal development, physical, mental, emotional and spiritual health and wellbeing enthusiast.

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