I absolutely love this coconut crust that I have used for this pie. I first started making this crust as a base on a slice but it also makes the perfect tart or pie crust as a gluten free crust option. I had an idea that this crust would go nicely with a pumpkin custard as a pie… and here it is… dadaaaa!
As you know I have been working on my lifestyle and recipe book, which has been a amazing fun but there are so many jobs to do. One of the important tasks is the styling and food photography, which I have realized is not my strength! I have been working with an amazing girl, Jo from The Luminous Kitchen. She is super talented and has a beautiful blog with amazing photographs, go and visit Jo …. after you have made this amazing pumpkin pie! I have been watching her style my creations and then taking photographs of them, hopefully I am learning a few things as we go.
So today with this Pumpkin Pie with Coconut Crust I have tried to put a little more thought into the styling and photography! I hope you can tell! Despite my photography and styling skills you can not go past this gluten, sugar and dairy free dessert, because it tastes amazing! So get baking this weekend!
- 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
- Preheat the oven to 180 degrees & line a tart dish with parchment paper.
- To prepare the crust, melt the coconut oil in a medium saucepan over medium heat.
- Add the honey, shredded coconut, almond flour and salt, mix until well combined and remove from the heat.
- Add the egg whites and mix in until it becomes very sticky.
- Pat the mixture onto the bottom & sides of the prepared pan and press down firmly.
- Bake for 10 minutes or until slightly brown and then remove from the oven.
- While the crust is baking you can start to prepare the filling.
- Place the nuts & dates in the food processor & process until very smooth.
- Add the remainder of the ingredients into the food processor & blitz until combined & very smooth.
- Pour the custard into the coconut pie crust and bake for 20 minutes or until the custard has set.
Hi caralee when does the pumpkin puree go in and how do you puree the pumpkin? E.g. Do you roast the pumpkin and then throw in the food processor? What should the consistency be like etc?
Cheers
Hi Sunni. I just boil or steam and drain the pumpkin to make pumpkin puree. Then I just put it straight into the recipe.