Pumpkin Coconut Pie
By: Silvana Nardone
Posted on: November 11, 2014
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Every year, I try to come up with a new pumpkin pie recipe. This time, I was looking for something a bit more wholesome. Of course, the recipe also had to be quick and foolproof. What I love about pumpkin pie is that you could really go either way with the crust—crumb-based or rolled-out pastry dough. Either way, there’s no doubt that a crumb crust is faster.
For this recipe, I’m using Van’s Cinnamon Heaven Cereal in place of the usual cookies. I love the extra touch of cinnamon—just a hint of spice to temper the sweet pumpkin filling. I’ve also added a dose of coconut, both in the crust and filling, with coconut oil, coconut cream and coconut sugar, which flavor-wise reminds me of molasses. This is definitely a pie I can feel good about!
Ingredients1¼ Gluten Free Cereals - Cinnamon Heaven , finely ground, ¼ cup shredded unsweetened coconut, ¼ cup plus 2 tablespoons coconut oil, melted if solid, 1 large egg white, beaten, plus 3 large eggs, at room temperature, 1 cup coconut cream, One 15-ounce can pure pumpkin puree, ½ cup coconut sugar, 1½ teaspoon pumpkin pie spice, plus more for sprinkling, ½ teaspoon salt, Coconut whipped cream or dairy whipped cream, optional, for decorating,
Preheat the oven to 350 degrees. In a small bowl, stir the cereal crumbs and coconut oil until combined. Press the mixture onto the bottom and up the sides of a 9-inch pie pan; freeze until set, about 15 minutes. In a small bowl, beat the egg white with a fork and lightly brush on the pie shell. Bake for 10 minutes; let cool.
Meanwhile, in a large bowl, whisk together the 3 whole eggs, coconut cream, pumpkin puree, coconut sugar, pumpkin pie spice and salt until just combined. Pour into the pie shell and bake until just set, about 50 minutes. Let cool slightly, then refrigerate for at least 3 hours or overnight.
To serve, decorate with whipped cream, if using, and sprinkle with pumpkin pie spice.