Pumpkin Pie with Coconut Whipped Cream
Serves: 1 pie
Ingredients
Filling:
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1 cup canned pumpkin puree, 15 ounce, or 1½roasted pumpkin
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3 large eggs
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½ cup full fat coconut milk
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½ cup organic pure honey or pure maple syrup
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1 tablespoon ground cinnamon
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1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
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⅛ teaspoon celtic sea salt
1 Pie Crust:
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2 cups blanched almond flour (not almond meal)
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¼ teaspoon celtic sea salt
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2 tablespoons coconut oil, room temperature
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1 large egg
Optional Coconut Whip Cream (makes 1 cup):
1 can organic full fat coconut milk
1/8 tsp vanilla extract (optional)
1/8 tsp cinnamon or freshly grated nutmeg (optional)
Instructions
For the pie crust:
Place flour and salt in food processor and pulse briefly
Add coconut oil and egg and pulse until mixture forms a ball
Press dough into a 9 1/2-inch glass pie dish
For the filling:
In a food processor combine pumpkin puree, and eggs
Pulse in coconut milk, honey, cinnamon, nutmeg, ginger, and salt
Pour filling into Pie Crust
Bake at 350° for 45 minutes
Allow to cool then refrigerate for 2 hours to set up
Optional Coconut Whipped Cream:
Refrigerate can of coconut milk for at least 2 hours (best if refrigerated overnight).
Open the can and scoop out thickened coconut cream on top into a medium bowl.
Save the coconut water for a smoothie.:-)
Add cinnamon and vanilla if desired, and whip coconut cream in a blender or wire whisk until it begins to thicken.
Enjoy!
