Pumpkin Pie

Pumpkin Pie

  • 2 cups of pumpkin pulp purée from a sugar pumpkin
  • 1 1/2 cup coconut cream
  • 1/2 cup packed dark brown sugar or coconut sugar
  • 1/3 cup white sugar or maple syrup
  • 1/2 teaspoon salt
  • 2 eggs plus the yolk of a third egg
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamon
  • 1/2 teaspoon of lemon zest

Directions

Preheat oven to 425°F.

Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours.

Serve with whipped coconut cream.

Yield: Serves 8.

 

Crust:

  • 1 1/4 cups rice flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe) or granulated maple or honey
  • 8 Tbsp hard coconut oil
  • 3 to 4 Tbsp ice water, very cold

http://www.simplyrecipes.com/recipes/all_butter_crust_for_sweet_and_savory_pies_pate_brisee/ for step by step instruction.

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