Home‎ > ‎

Pumpkin Pie w/ Coconut Crust


Crust:

2 cups desiccated coconut

1/4 cup raw honey

1/2 cup coconut oil

 Filling:

1 1/2 cup pumpkin puree from pie pumpkins or sweet winter squash*

2 eggs

3/4 cup raw honey

2 tsp pumpkin pie spice

1/4 tsp salt

grated rind of 1 lemon

1 cup coconut cream or coconut milk

 

1. Make pie crust first. Preheat oven to 300*F.

2. Mix all ingredients together in a bowl and transfer to a 9" pie pan and press firmly and evenly against sides and bottom.

3. Bake for 30 mins or until crust is a dark golden color.  Allow to cool to room temperature.

4. To make the filling, cream eggs with honey. Gradually blend in other ingredients. Pour into pre-baked coconut crust pie shell and bake at 350* for 35 to 45 minutes until firm.

 

*To make pumpkin puree, heat oven to 400*F. Place pumpkin or squash in oven and bake until tender or knife pokes through to middle easily, about 1 hour. Once cool, cut in half and scrape flesh away from skin. Remove seeds and stringy part. Puree mash well with fork.

 

**Watch crust carefully when cooking it as it burns easily. It may be crumbly when serving. Once the whole pie is baked, cut into thin slices thirty minutes after removing from oven. If you wait too long to cut the pie, the crust will harden and will be difficult to cut. You can also make "Pumpkin Squares" by replacing the pie dish with an 8x8 baking dish.

*Knox Nutrition & Chiropractic* 3250 Seneca Turnpike * Canastota*NY*315-697-9721*

Comments