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Pumpkin Cream Pie from Coconut Bliss

Instagram: @coconutbliss | coconutbliss.com

INGREDIENTS

Filling

2 cups cashews, soaked for 2 hours or overnight

1-2 tsp Pumpkin Pie Spice

¾ cup pumpkin puree

14 oz Vanilla Island Coconut Bliss, melted

 

Crust

6 tbsp chilled coconut oil

1¼ cup Bob’s Red Mill 1:1 Gluten Free Flour

¼ tsp salt

4-6 tbsp ice water

 

Topping

1 14-ounce can coconut milk, chilled

6 tbsp maple syrup

½ tsp vanilla extract

METHOD

In a large mixing bowl, whisk gluten free flour and salt to combine. Add cold coconut oil and work gently with a pastry cutter to cut in until it resembles coarse crumbs. Add ice water a tablespoon at a time to help it come together. Once a loose dough is formed, transfer to a piece of plastic wrap and bring it together to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum of 30 minutes or up to 2 days. Allow to warm on the counter for 10 minutes before using. Preheat oven to 425 degrees and prepare pie filling. Add all filling ingredients to a blender and blend until smooth, scraping down sides as needed. Set aside.

 

To roll out the crust, unwrap the disc and place it between two layers of wax paper. Use a rolling pin to gently roll it into the shape of your pie pan. Transfer crust into the pie pan, forming it to the bottom and sides of the dish with your hands. Seal any cracks with excess dough. Bake at 425 degrees for 15 minutes. Remove from oven and allow to cool completely. Fill the crust with the pumpkin cashew mixture. Cover and refrigerate overnight. Chill the coconut milk in the refrigerator overnight. Remove the coconut milk from the refrigerator and open the lid. Scrape out the thickened cream and discard the liquid or save it for use in smoothies. Place coconut cream in a chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Add vanilla and maple syrup and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed. Top each pie slice with a dollop of cream and enjoy!

 

Serving Suggestion: Serve with a scoop of Coconut Bliss Ginger Cookie Caramel to add some extra festive flair to this holiday favorite.

 

*Use organic ingredients whenever possible.

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