Source: Livin' the Crunchy Life
makes 15 minis (in mini cupcake pans) or 2-3 mini pies (in mini pie pans)
What you need:
1 1/4 cup finely shredded coconut
1 tbsp maple syrup (or honey or 2 medjool dates)
1 tbsp sunflower seed butter (sunbutter), optional*
1 1/2 tbsp coconut oil
1/4 tsp cinnamon
pinch ground ginger
1/2 cup full fat coconut milk
3 - 4 tbsp maple syrup (or honey)
1/2 tsp vanilla extract
1 tsp cinnamon (I get spices here)
1/4 heaped tsp ground ginger
1/4 tsp ground nutmeg
pinch ground cloves (about 1/16 tsp)
1/8 tsp salt
2 tbsp water
Coconut Whipped Cream
1-3 tsp maple syrup (or honey)
1 tsp vanilla extract
How to make:
Line a mini muffin pan with paper liners (I double mine) or silicon liners. You can also use mini pie pans or regular size muffin pans. Add all ingredients to a food processor and blend until filling comes together. You should be able to pinch the filling and it will stick. Press the filling into liners, pressing the crust along the sides to create a pie crust. I press my thin along the sides. Place in refrigerator until filling is ready.
*If you leave out the sunbutter, you may need additional liquid from something else. If your crust doesn't stick, replace sunbutter with additional coconut oil or coconut milk.
In a large saucepan, mix together all ingredients except for gelatin and water. Place pan over low heat and warm gently. You don't want it to simmer, just become warm to the touch. While this is warming, put water in a small dish and sprinkle gelatin over the top of the surface and stir. Let gelatin bloom in water for about 5 minutes. Add to warmed pumpkin mixture and stir until gelatin dissolves. This may take a few minutes. Pour filling into crusts. If you have extra filling, you can make without crust or add to a smoothie. Place pies in the refrigerator for 6-8 hours or until set. I leave mine overnight. Store in refrigerator.
*I use 3 or 3 1/2 tbsp maple syrup. When I make it for others, I use 4 tbsp (1/4 cup) for sweeter pies.
Coconut Whipped Cream:
Remove can from refrigerator and turn upside down before opening. Pour out the liquid (save for smoothies or other use). Scoop the harden cream into a deep bowl. I like to stick the bowl in the freezer for a few minutes before making this. Beat with a hand mixer on high speed for about a minute. Add other ingredients and continue to beat until light and creamy. Store in refrigerator for about a week. Re-whip after refrigeration if necessary.