Pumpkin Pie with Pecan & Coconut Crust … this was my first attempt at preparing a flourless pie crust and I have to tell you it was a hit in our household.
Ingredients:
1 1/2 cups of canned pumpkin (I used Libby’s)
1/2 cup of organic coconut sugar (substitute with sugar of choice)
1/2 teaspoon of salt
1 tablespoon of vanilla flavoring
1 teaspoon of ground cinnamon
1 teaspoon of ground cloves
1/2 teaspoon of ground ginger
2 eggs
1 1/2 cups of whipping cream
5 tablespoons of grated coconut (unsweetened)
5 tablespoons of chopped pecans (I crushed them in a paper towel, so there were both fine and bulkier pieces)
Blackberries for topping
Instructions:
1. Preheat oven to 425 degrees
2. Add the pumpkin, salt, sugar and spices to bowl and stir. Add in whipping cream and the eggs and stir until blended (if you like a “crunch” in your pie, add in some crushed pecans!).
3. Sprinkle 3 (of the 5) tablespoons of the coconut and 3 (of the 5) tablespoons of the chopped pecans over the button of a 9-inch pie pan (be sure they mix well).
4. Pour pumpkin mixture into the pan and smooth out evenly. Sprinkle the remaining chopped pecans and coconut over the top.
5. Bake for 15 minutes at 425 degrees then reduce temperature to 350 degrees and bake for another 50 to 60 minutes (avoid overcooking). Stick a fork in and if it comes out clean, pie is done.
6. When pie cools, add blackberries (or berry of choice).
Serve with your favorite whipped topping or ice-cream.
I adapted this recipe from a cookbook called: The Gluten Free Bible
