mekaylah's coconut pumpkin pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
for the crust:3/4 c coconut flour1/2 c coconut flake, unsweetened1/4 c coconut oil2 T coconut crystals (i subbed honey)1/4 t salt1/4 t baking soda1 t vanilla extract 2 T cold water2 oz dark chocolate (i used one half of the trader joes dark chocolate lovers 85% bar)place coconut flour and flakes into a food processor and pulse to combine. in another bowl whisk together all of the wet ingredients. add all of the wet ingredients, except water, to the dry and turn on food processor. when dough becomes crumbly, start slowly adding the water until it forms a ball. press into pie pan of choice, i used a spring form cheesecake pan. bake on 325 for 15 minutes. melt chocolate in 30 second intervals in the microwave. when crust is done baking, pour in chocolate and spread around with a pastry brush if you have one, if you don't, it might be kind of hard to spread around, you could use your fingers i guess if the chocolate isn't too hot. for the filling:4 large eggs2 c coconut cream1 can pumpkin, unsweet1 t vanilla extract1/2 t salt2 t cinnamon, ground1/2 t cloves, ground1/2 t nutmeg, ground1/8 t ginger, groundmix all ingredients in a large bowl. pour into crust and bake at 350 for 30 minutes.
for the crust:
place coconut flour and flakes into a food processor and pulse to combine. in another bowl whisk together all of the wet ingredients. add all of the wet ingredients, except water, to the dry and turn on food processor. when dough becomes crumbly, start slowly adding the water until it forms a ball. press into pie pan of choice, i used a spring form cheesecake pan. bake on 325 for 15 minutes.
melt chocolate in 30 second intervals in the microwave. when crust is done baking, pour in chocolate and spread around with a pastry brush if you have one, if you don't, it might be kind of hard to spread around, you could use your fingers i guess if the chocolate isn't too hot.
for the filling:
mix all the ingredients in a large bowl and pour into pie crust. bake for 30 minutes at 350.
Serving Size: i broke it down into 8 servings, just to keep it on the lower carb side and also indulge my piggy side...
place coconut flour and flakes into a food processor and pulse to combine. in another bowl whisk together all of the wet ingredients. add all of the wet ingredients, except water, to the dry and turn on food processor. when dough becomes crumbly, start slowly adding the water until it forms a ball. press into pie pan of choice, i used a spring form cheesecake pan. bake on 325 for 15 minutes.
melt chocolate in 30 second intervals in the microwave. when crust is done baking, pour in chocolate and spread around with a pastry brush if you have one, if you don't, it might be kind of hard to spread around, you could use your fingers i guess if the chocolate isn't too hot.
for the filling:
mix all the ingredients in a large bowl and pour into pie crust. bake for 30 minutes at 350.
Serving Size: i broke it down into 8 servings, just to keep it on the lower carb side and also indulge my piggy side...
Nutritional Info Amount Per Serving
- Calories: 465.1
- Total Fat: 28.1 g
- Cholesterol: 210.4 mg
- Sodium: 354.7 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 19.4 g
- Protein: 16.3 g
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