Pecan-Coconut Crusted Pumpkin Pie (Dairy-Free)
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
For the crust
  1. Preheat oven to 350ยบ.
  2. Put all your dry ingredients into a food processor and pulse until pecan and coconut look like coarse sand.
  3. Add in vanilla and lard; pulse until lard has broken down into small pieces (smaller than peas).
  4. 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
  1. Place all ingredients, except for eggs, in a bowl and mix well.
  2. Lightly beat eggs in a separate bowl; add to pumpkin mixture.
  3. Pour into two homemade pecan-coconut pie crusts and bake for around 50 minutes or until a knife comes out clean.
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