Pumpkin Pie with Coconut Crust
PUMPKIN PIE
TOTAL TIME: 55 MIN.* MAKES 8-12 SERVINGS
Ingredients:
1 coconut crust
1 15 oz can of pumpkin puree or 2 cups fresh baked pumpkin
3 eggs
1/3- ½ cup honey or other natural sweetener, to taste
1 tsp dried ginger or 1 Tbsp freshly grated ginger
1 tsp cinnamon
¼ tsp sea salt
¼ tsp powdered cloves
¼ tsp nutmeg
1 cup coconut milk (full fat)* Make sure it is Gluten free
Steps:
1. Line a 9 inch pie pan with your choice of gluten-free crust. Crack the eggs into a large bowl and beat well. Add the rest of the ingredients until thoroughly combined. Pour batter into pie crust.
2. To avoid the crust getting burned, cover edges of pie pan with strips of aluminum foil until they just over the edges of the pie crust.
3. Bake at 325 for 45 minutes or until firm.
Per Serving (doesn’t include crust): 96 Calories; 4g Fat (37.2% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 77mg Sodium.
NUT-FREE COCONUT PIE CRUST
TOTAL TIME: 10 MIN.* MAKES 8-12 SERVINGS
Ingredients:
1/2 cup coconut oil
2 cups dried, unsweetened coconut meat, finely shredded
Steps:
1. Mix the coconut with the butter or oil in a small bowl. Transfer to a buttered or oiled 9-inch pie pan and press firmly and evenly against the bottom and sides.
2. For pumpkin or pecan pie, add the filling and then bake according to recipe directions. This pie crust can also be baked by itself for 30 minutes at 300 degrees and then used with filling that doesn’t need to be baked, such as a Coconut Cream Pie.
Alternative Graham Cracker Crust in another post!
PUMPKIN PIE
TOTAL TIME: 55 MIN.* MAKES 8-12 SERVINGS
Ingredients:
1 coconut crust
1 15 oz can of pumpkin puree or 2 cups fresh baked pumpkin
3 eggs
1/3- ½ cup honey or other natural sweetener, to taste
1 tsp dried ginger or 1 Tbsp freshly grated ginger
1 tsp cinnamon
¼ tsp sea salt
¼ tsp powdered cloves
¼ tsp nutmeg
1 cup coconut milk (full fat)* Make sure it is Gluten free
Steps:
1. Line a 9 inch pie pan with your choice of gluten-free crust. Crack the eggs into a large bowl and beat well. Add the rest of the ingredients until thoroughly combined. Pour batter into pie crust.
2. To avoid the crust getting burned, cover edges of pie pan with strips of aluminum foil until they just over the edges of the pie crust.
3. Bake at 325 for 45 minutes or until firm.
Per Serving (doesn’t include crust): 96 Calories; 4g Fat (37.2% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 77mg Sodium.
NUT-FREE COCONUT PIE CRUST
TOTAL TIME: 10 MIN.* MAKES 8-12 SERVINGS
Ingredients:
1/2 cup coconut oil
2 cups dried, unsweetened coconut meat, finely shredded
Steps:
1. Mix the coconut with the butter or oil in a small bowl. Transfer to a buttered or oiled 9-inch pie pan and press firmly and evenly against the bottom and sides.
2. For pumpkin or pecan pie, add the filling and then bake according to recipe directions. This pie crust can also be baked by itself for 30 minutes at 300 degrees and then used with filling that doesn’t need to be baked, such as a Coconut Cream Pie.
Alternative Graham Cracker Crust in another post!
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