Mary
1/7/2015
12:39:19 AM | Pumpkin Pie
CRUST
2/3 C. coconut flour
½ C. blanched almond meal
2 pinches sea salt
Shake of powdered stevia (I use NOW Better Stevia)
2 Tbs coconut oil, melted
2 eggs, beaten
2 Tbs water
Preheat oven to 350F
Evenly mix coconut and almond meal with salt and stevia
Fold in coconut oil and eggs
Add in water if mix is too dry
Oil the bottom of a 9 inch pie plate and mold crust onto bottom and sides
Press the crust on firmly and try to get the crust even thickness all over
Bake until crust is firm but not burnt (10-15 mins in my oven)
FILLING
1 tsp stevia powder
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
Dash of nutmeg
½ tsp salt
2 eggs, beaten
1 lb. pumpkin puree
8 oz of coconut milk (I have used ¾ of a can of coconut milk before and it turned out okay as well)
In a large bowl, whisk eggs and pumpkin puree together. Add the rest of the dried ingredients and whisk together while slowly pouring in the coconut milk.
Pour mixture into pie crust
Bake 20 mins on 390F then reduce oven to 350F and bake another 45-60 mins until inserted toothpick comes out clean.
Refrigerating for a few hours or overnight brings the flavors together
Serve each slice with a dollop of Whipped Coconut Cream – a can of refrigerator cooled coconut cream (coconut milk is okay if you can’t find the cream. However, refrigerate the can several hours and then when opening, carefully scoop out only the cream that has separated. 2 cans may be needed depending on how much cream each can provides). Put the cream into a chilled metal mixing bowl. Add a shake or two of powdered stevia. Mix with a hand mixer. Chilling the beaters in the freezer with the mixing bowl ahead of time helps it to whip up better. Add stevia to taste if needs more. Add powdered cacao powder for a chocolate whipped cream if desired.
|
