Pumpkin Coconut Pie

Pumpkin Coconut Pie

By: Silvana Nardone

Posted on: November 11, 2014

Love it? Share it!


1¼ 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.