Pumpkin Pie

Autumn Juice Recipe

5 from 1 vote

Pumpkin Pie

QTY: 500 ml
Time: 8 minutes
Category: Autumn
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The inspiration for this recipe comes from the amazing reddish, orange colours of Autumn. It is a great time of year for juicing as there is lots of produce from the warmth of summer.
I think you will be amazed at the flavour of this juice. It has a creamy, sweet earthy flavour that is almost honey like. It has an interesting, smooth and buttery texture for a juice.


  • 1/2 butternut pumpkin
  • 2 persimmons
  • 1 pear
  • 1 5cm tumeric


  • Cut in half if whole and then into thick slices across
  • Thinly cut the outer skin
  • Cut into large chunks to fit the wide chute
  • Cut off the green tops
  • Juice whole or cut in half if too big to fit into the wide chute
  • Remove the hard wooden stems
  • Juice whole or cut in half if too big to fit into the wide chute
  • Cut off a 5cm thick piece
  • Cut into thin slices leaving the skin on


  • I find it best to juice the turmeric first to ensure it gets fully processed in the cold press juicer. Simply add the slices to the chute then start adding the other ingredients
  • I juiced the pumpkin next. Add each piece and let the juicer press the flesh through before adding the other pieces.
  • Next add the pear. You will find they press better if they are hard not soft.
  • Finish making the juice with the persimmons. Add them one at time, whole if they fit, or in halves. 


Calories: 148kcal
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