As a wonderful disclaimer, I adapted this crust recipe from The Coconut Mama: http://thecoconutmama.com/
Pie crust recipe:
1/2 cup coconut flour
1/2 cup blanched almond flour
1/2 tsp raw vanilla powder
1 tsp brown rice syrup
1/4 tsp kosher salt
1/2 cup coconut oil
2 eggs
Preheat the oven to 400 degrees. Grease a 9″ glass pie pan with coconut oil. In a mixing bowl, beat the eggs, and add everything except the flours to the pan. First add the almond flour and mix. Then slowly add the coconut flour until it all comes together into a dough. Gather it in a ball and transfer it to the pie pan. Flatten and spread it into the pie pan and prick with a fork. Bake for 8-10 mins, and then pull it out of the oven and allow it to cool slightly.
pumpkin pie filling recipe:
1 can organic pumpkin
12 oz full fat coconut milk
1/2 tsp vanilla powder
1 tsp pumpkin pie spice
2 eggs
1/4 cup maple syrup
1/4 cup organic brown rice syrup
Increase the temperature in the oven to 425 degrees. In a mixing bowl, beat the eggs, and then all all of the other ingredients. Once the pie crust has cooled slightly, then place the pie dish on a baking sheet and fill the pie with the pumpkin pie filling. It will be very full. Carefully place the sheet with the pie on it into the oven. Cook for 15 mins at 425, then turn down the temperature to 350 degrees and cook for an additional 45-60 minutes, or until the pie is mainly solid. It may still be a tiny bit jiggly in the center. Allow it to set; you may want to place it in the fridge to make it set faster.
Want to indulge in the vegan Cool Whip equivalent? Go for Coco-Whip! It’s SO good and you’ll feel like you’re eating the real thing, but with less unhealthy ingredients!
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