Pumpkin Pie with Coconut Crust
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Cook time: 
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Serves: 8
 
Ingredients
  • For the crust:
  • 3 tablespoons coconut oil
  • 1 tablespoons honey
  • 2 cups shredded coconut (unsweetened)
  • 1 cup almond flour
  • 1 pinch sea salt
  • 2 egg whites
  • For the filling:
  • 1 ¾ cups pumpkin puree
  • ⅔ cups raw walnuts
  • ⅓ cup raw cashew nuts
  • 1 cup pitted dry dates
  • 3 eggs + 1 egg yolk
  • 2 tablespoons natural maple syrup
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp cardamon
  • ¼ tsp salt
Instructions
  1. Preheat the oven to 180 degrees & line a tart dish with parchment paper.
  2. To prepare the crust, melt the coconut oil in a medium saucepan over medium heat.
  3. Add the honey, shredded coconut, almond flour and salt, mix until well combined and remove from the heat.
  4. Add the egg whites and mix in until it becomes very sticky.
  5. Pat the mixture onto the bottom & sides of the prepared pan and press down firmly.
  6. Bake for 10 minutes or until slightly brown and then remove from the oven.
  7. While the crust is baking you can start to prepare the filling.
  8. Place the nuts & dates in the food processor & process until very smooth.
  9. Add the remainder of the ingredients into the food processor & blitz until combined & very smooth.
  10. Pour the custard into the coconut pie crust and bake for 20 minutes or until the custard has set.
Recipe by Real Food Pledge at https://realfoodpledge.com/pumpkin-pie-with-coconut-crust/