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11.20.17

Creamy Pumpkin Coconut Pie

Recipes

By: Candice Kumai

This lighter, yet creamy and decadent version of my favorite slice is half the calories of regular pumpkin pie, but your guests will never be able to tell! Enjoy this clean and yummy treat with a scoop of vanilla sorbet or a homemade coconut-pumpkin spiced latte. Happy Holidays & Here we go!

Serves 8

Ingredients:

Pre-made pie crust, 8” pie crust or 8” tin, or try a homemade pie crust (pre-cook in the oven for about 10 minutes at 350, until slightly golden brown)

1-15 oz can organic pumpkin purée

1/2 cup light coconut milk (from the can) save the rest for coconut milk smoothies!

1/2 cup grade B maple syrup or brown sugar

1 tablespoon cornstarch or arrowroot starch

2 eggs (omit if vegan!)

1 teaspoon pumpkin pie spice

1/8 teaspoon sea salt

 

Directions:

Preheat oven to 350 degrees. In a medium sized mixing bowl, combine the pumpkin puree, coconut milk, maple syrup/brown sugar, (eggs if using), cornstarch, salt, and spices.

Whisk well until combined and completely smooth.

Pour the pumpkin pie mix into the pie tin or your crust.

Place on to the bottom rack, bake for 50 minutes minutes to 1 hour. Check for firmness in the center of the pie. Remove from the oven and cool completely. Refrigeration helps this pie to set. Serve with a top off of coconut cream! YUM!

 

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