Vegan Kolokotes: The Pumpkin Pie Pastry Recipe You Never Knew You Needed

You'll need to let the filling rest overnight but these vegan pumpkin pies are worth the wait


1 Minutes Read

Vegan kolokotes pumpkin pies arranged on a wooden board, fresh out of the oven These traditional little pies can be eaten as individual snacks or as part of a larger meal - Media Credit: Natlicious Food

This vegan kolokotes recipe will teach you how to make delicious and moreish Cypriot pumpkin pie pastries. If you like pumpkin, or squash, then you have found yourself a delicious new snack. You can also turn them into a lunchtime treat, by serving these little pies with a fresh salad, as part of a complete meal.

You’ll notice that in this vegan kolokotes recipe, there is an option to up the protein content by adding sunflower protein powder. This is strictly optional and it won’t impair your finished pies, if you decide to go without.

a plate of vegan kolokotes on a wooden board
5 from 1 vote
Cook Time35 mins
Prep Time1 d


  • 400 g pumpkin
  • 60 g bulgur wheat
  • 200 g sultanas
  • 1/2 tsp ground cinnamon
  • 1/3 tsp ground nutmeg
  • 1.2-1 tbsp sugar
  • 1 tsp olive oil
  • 550 g plain flour
  • 50 g sunflower protein powder (optional)
  • 10 g salt
  • 70 ml olive oil
  • 300 ml lukewarm water
  • 2 tbsp plant-based milk
  • 1 tbsp maple syrup
  • splash olive oil


  • Cut the pumpkin in half, remove the seeds and peel it. Then cut it in strips, followed by small cubes.
  • Add pumpkin to a large mixing bowl, followed by a generous pinch of salt and the bulgur. Mix well, cover and refrigerate overnight (by doing this, we allow the bulgur to absorb some of the moisture of the pumpkin).
  • The next day, add all the remaining ingredients into the filling mixture, mix well and set aside.
  • For the pastry, in a large mixing bowl, add the flour, sunflower protein powder, salt and mix. Add the olive oil and combine well with your hands.
  • Continue by adding the water, bit by bit while mixing.
  • Once the dough comes together, divide it into 2 pieces, then divide each piece to 3 pieces, to end up with 6 pieces. Shape them into balls with your hands, and place them back into the bowl.
  • Cover the bowl with a kitchen towel, and roll one by one the balls using a rolling pin on a slightly floured surface.
  • Use a round size bowl to cut circles and add 1-1,5 tablespoons of the filling covering half of each circle. Fold them into a half-moon shape, press gently the edges with your fingers to stick together, and crimp to seal.
  • Place each pie on a baking tray lined with parchment paper, and continue until you have used all the filling and dough.
  • For the glaze, in a small bowl mix all the ingredients and brush each pie just before you bake them.
  • Bake in a preheated oven at 180°C for 25-35 minutes or until golden (the baking time will vary depending on the size of your pies).

Tips for making your vegan kolokotes

Make sure to cover the dough so it doesn’t dry.

Try using different types of pumpkins and squash, depending on your preference. Butternut squash works very well and adds natural sweetness to the recipe.

Skip the sugar if you want to make sugar-free vegan kolokotes.

You can roll the dough from 0.5-1cm, depending on how thin or thick you prefer it.

The pies can be frozen, uncooked, for up to 3 months. Remember to glaze only before baking.

This vegan kolokotes recipe was reposted with permission from Natlicious Food. You can see the original recipe here.

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