mekaylah's coconut pumpkin pie
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of mekaylah's coconut pumpkin pie calories by ingredient
Introduction
i compiled to yummy sounding recipe into one yummy sounding recipe. i hope it works! i compiled to yummy sounding recipe into one yummy sounding recipe. i hope it works!Number of Servings: 8
Ingredients
-
for the crust:
3/4 c coconut flour
1/2 c coconut flake, unsweetened
1/4 c coconut oil
2 T coconut crystals (i subbed honey)
1/4 t salt
1/4 t baking soda
1 t vanilla extract
2 T cold water
2 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 eggs
2 c coconut cream
1 can pumpkin, unsweet
1 t vanilla extract
1/2 t salt
2 t cinnamon, ground
1/2 t cloves, ground
1/2 t nutmeg, ground
1/8 t ginger, ground
mix all ingredients in a large bowl. pour into crust and bake at 350 for 30 minutes.
Tips
this is not very sweet at all. so, do notice there isn't much in the way of sweetener. add if you like.
Directions
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...