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Fabulous Pumpkin Pie Recipe




Source of Recipe


Mary Hosbrough
Here is a healthy version of a classic pumpkin pie recipe.

Nut Crust: Makes one 9 inch pie crust.

2 1/2 cups finely ground nuts (pecans are the best, almonds, walnuts or a combination of mixed nuts works very nicely too)
1/4 teaspoon ground cinnamon (optional)
1 T to 1/3 cup muscovado or natural sweetener of choice - depends on how sweet you want your crust.
1/4 cup coconut oil (or butter) melted
Stir together ground nuts, cinnamon and sugar. Mix in melted coconut oil (or butter). Set aside 1/2 cup of the nut mixture for topping the pie.
Press mixture onto the bottom and up the sides of a 9 inch pie plate. Chill for about 30 minutes.

Pumpkin Pie Filling

1 1/2 cups pumpkin puree (either canned or home- made)
1/2 cup muscovado sugar, maple syrup or natural sweetener of your choice
1 1/2 cups coconut milk
4 eggs
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon cinnamon
(2 Tablespoons flour if you use maple syrup, honey or a liquid sweetener above)
Heat the pumpkin puree in a heavy pan, stirring frequently.
Add the coconut milk to the pumpkin, continuing to stir. Keep it hot, but don't let it boil.
In a heatproof bowl, beat the eggs and muscovado sugar or sweetener of choice together. Beat in the dry spices.
When the pie crust is ready, beat the egg mixture, while slowly adding the hot pumpkin mixture into it as a thin stream. The resulting mixture will be hot, but you do not want to have "cooked" eggs.
Carefully pour the hot pumpkin filling into the hot pie crust. Return to the center of the oven and bake at 400 degrees. If the pie is very full, finish filling it when the pie is part way in the oven with a cup or ladle so that you do not slosh the filling all over.
The pie is done when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly. Place on a rack to gently cool, so the custard can finish cooking and set.
When cool, add a whipped cream topping.

Whipped Cream Topping

1 cup chilled coconut cream (or heavy whipping cream)
2 Tablespoons muscovado, maple syrup, or natural sweetener of your choice
In a chilled bowl with chilled beaters gently beat the Coconut Cream (or heavy whipping cream) to not quite soft peak stage (The cream must be cold, taken from the fridge).
Add the Muscovado, maple syrup or sweetener of your choice.
Carefully beat to desired stiffness.