| Pecan-Coconut Crusted Pumpkin Pie (Dairy-Free) |
Ingredients
- Pecan-Coconut Crust (serving size: one 9" pie or tart pan)
- 1 cup flaked unsweetened coconut (where to buy)
- 1 cup organic pecans
- 1½ cup einkorn flour (where to buy)
- ½ cup rapadura (where to buy)
- 2 tsp cinnamon
- 2 tsp vanilla
- 5 tbl lard or virgin coconut oil (where to buy)
- food processor & tart or pie pan
Ingredients for Filling (serving size: two, 9" standard pies)
- 2 cups pureed pumpkin (learn how to make your own pumpkin puree HERE)
- 3 pastured eggs
- 8-9 oz coconut cream (top, creamy portion of coconut milk, you can use this brand of coconut cream or refrigerate a can of full-fat coconut milk overnight and skim top)
- ⅔ cup rapadura (where to buy)
- 2 tsp cinnamon
- 1 tsp vanilla
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp allspice
- ½ tsp cloves
Instructions
For the crust
- Preheat oven to 350ยบ.
- Put all your dry ingredients into a food processor and pulse until pecan and coconut look like coarse sand.
- Add in vanilla and lard; pulse until lard has broken down into small pieces (smaller than peas).
- Place into tart pan and push mixture down to cover the bottom and mold into sides. Place in oven for 7-8 minutes to set; let cool.
Instructions for Filling
- Place all ingredients, except for eggs, in a bowl and mix well.
- Lightly beat eggs in a separate bowl; add to pumpkin mixture.
- Pour into two homemade pecan-coconut pie crusts and bake for around 50 minutes or until a knife comes out clean.
Recipe by at https://naturallyloriel.com/pecan-coconut-crusted-pumpkin-pie-dairy-free/