One of my favorite Thanksgiving desserts is definitely pumpkin pie. It’s actually very dangerous for me since I will eat the entire pie all by myself. Don’t believe me?!? I’ve actually done it before! I seriously just can’t stop myself from devouring every creamy bite of pumpkin filling and crunchy pie crust. So this year I thought I would try something a little different and actually make a healthful pumpkin pie. Would you believe there’s no white sugar in the filling and no flour in the crust. The answer to all that sweetness is coconut, coconut, coconut! Coconut milk and coconut sugar, along with molasses and lime juice, give the canned pumpkin puree some much needed sweetness and creaminess while the easy coconut crust adds wonderful texture. I will probably eat this entire pumpkin pie by myself (since my husband hates coconut) but I won’t have to feel so bad about it.
Coconut Pumpkin Pie {Gluten Free}
2 cups pumpkin puree
2 eggs
1 cup canned coconut milk
1 cup coconut sugar
3 Tbsp molasses
1 Tbsp lime juice
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
Coconut Pie Crust
2 cups shredded unsweetened coconut
2 Tbsp coconut sugar
1 Tbsp flaxseed
1 tsp lime zest
1/2 cup coconut oil, melted
Toppings
1/2 cup toasted sweetened coconut flakes
2-3 Tbsp lime zest
I heated the oven to 350 degrees F. and prepared a 9-inch springform pan with cooking spray. I mixed together the coconut, coconut sugar, flaxseed, and lime zest then added the melted coconut oil and stirred to combine all of the ingredients. The crust should still be loose once it’s mixed.
I pressed the coconut crust mixture into the bottom of the springform pan and 1/4 inch up the sides. The crust doesn’t have to be perfect since you will be baking it twice. I placed the pan on a baking sheet in case any oil melted out while the crust baked.
I baked the crust for 7-10 minutes, until the coconut was beginning to toast on the bottom and edges. I set the crust aside to cool.
I combined all of the pumpkin filling ingredients and whisked until smooth- the pumpkin puree, eggs, coconut milk, coconut sugar, molasses, lime juice, vanilla, cinnamon, ginger, nutmeg and salt. I poured the filling in to the pie crust until there was only a little bit of crust showing around the edges.
I baked the pie for 50-60 minutes, until the center was set and a toothpick came out clean. I set the pumpkin pie aside to cool completely then placed it in the fridge covered in foil until ready to eat. Before serving, I removed the outer ring of the springform pan. Then I sliced the pie and topped it with toasted coconut and lime zest.
You know that moment when you’re just hoping the pie won’t fall apart when you remove the first slice from the pan?!? All I can say is that this pie sliced perfectly and the gluten free coconut crust stayed together.
Just take a good look at that beautiful crust!
kitchen-tested.com
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