Coconut Pumpkin Pie with Candied Pecans

Posted by Diane Hoch in Recipes with No Comments

Ingredients: 

Crust:

1 Cup Pecans

1/2 Cup Walnuts

1/2 Cup Shredded Coconut

1 Tablespoon Coconut Oil, melted

1 Tablespoon Lucuma Powder

1/4 Tablespoon Salt

1/8 teaspoon Orange Zest

Filling:

1-15 oz Can Pumpkin Puree

1/4 Cup Coconut Milk

1/4 Cup Coconut Oil

1 Cup Medjool Dates, pitted

2 Tablespoon Lucuma Powder

1 teaspoon Vanilla Extract

1 teaspoon Cinnamon

1/4 teaspoon Ginger, ground

1/4 teaspoon Nutmeg, ground

Candied Pecans

2 Cups Pecan Halves

2 Tablespoons Maple Syrup

1 Tablespoon Coconut Oil, melted

1 Tablespoon Coconut Palm Sugar

2 teaspoons Cinnamon

1/4 teaspoon Sea Salt

Directions:

Preheat oven to 400 degrees.

 

Paint coconut oil into pie dish. In a food processor, add pecans, walnuts, shredded coconut, 1 Tablespoon coconut Oil, 1 Tablespoon lucuma powder, orange zest and pulse until smooth. Press mix into pie dish.

 

In a food processor, add pumpkin puree, coconut milk, coconut oil, dates, lucuma powder, vanilla extract, cinnamon, ginger, nutmeg and blend until smooth. Smooth on top of pressed crust in pie dish. Refrigerate for 4-6 hours.

 

On a parchment lined baking sheet, spread pecans. Drizzle with maple syrup and coconut oil before sprinkling with coconut palm sugar, cinnamon, and salt, to form a nice coating.  Bake in oven for 7-10 minutes.

 

Decorate Coconut Pumpkin Pie with Candied Pecans before serving. Yum!

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