In honour of American Thanksgiving, we are celebrating with one of our favourites! Pumpkin Pie topped with coconut – because who doesn't love pumpkin pie topped with coconut!?
For those of you who still have pumpkins leftover from Halloween, here’s your chance to use them up and turn them into something delicious!
Recipe below by Wellness Mama (with some Buddha updates)
- 1 cup of coconut flour
- 3 TBSP of coconut oil plus some to grease pie pan
- 1 egg
- Cinnamon powder (1/4 - 1/2 tsp or to taste)
- 1 (15 ounce) can of pumpkin (nothing added) or approx 2 cups of home-made pureed pumpkin with excess liquid drained
- 3 eggs
- ¼ cup of honey (or to taste) - can substitute stevia, but the honey actually helps it hold better
- 1 Tablespoon of pumpkin pie spices or about 2 teaspoons cinnamon and ¼ tsp each of cloves, ginger and nutmeg
- 1 teaspoon natural vanilla
- coconut milk to thin (no more than about ⅓ cup)
- Preheat oven to 325.
- Grease pie pan with coconut oil and mix crust ingredients by hand in a medium sized bowl.
- Press crust into bottom and sides of pie pan and put in the oven while making the filling.
- In the same bowl (no need for extra dishes!) combine the filling ingredients (except coconut milk) and mix using an immersion blender. If you don't have one of these, use a regular blender or food processor. A hand mixer will not get it as smooth! It should be smooth and spreadable, but not really pourable. Add coconut milk if needed to thin slightly.
- After 10-15 minutes, remove the crust as it barely starts to brown.
- pour/smooth the filing over the crust and return to oven for about an hour or until center is no longer jiggly. Will set more as it cooks.
- Top it off with Hungry Buddha Classic Coconut Chips.