Here are the recipes for both the Coconut Almond Crust and the Coconut Pumpkin Pie Filling. Enjoy!
Coconut Almond Pie CrustMakes 1 pie crust
3/4 cup sweetened flaked coconut~Dry mix coconut and almond meal together.
3/4 cup almond meal
3 tablespoons butter~Cut in the butter with a pastry blender.
~Press mixture into an 8 or 9-inch pie plate.
~Bake at 325*F (160*C) for 15 minutes or until golden.
~Allow to cool before adding filling.
Coconut Pumpkin Pie Filling~Preheat oven to 425°F.
~Makes 1 pie.
1 1/2-2 cups pumpkin puree
1 can Coconut Milk
2 eggs beaten
1/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves~In a large bowl, mix pumpkin puree, Coconut Milk and eggs.
~Add salt, cinnamon, ginger and cloves and mix well.
~Pour mixture into unbaked regular pie shell or use Coconut Almond Pie Crust. YUM!
~Bake pie at 425°F for 15 minutes then reduce heat to 350°F and continue to bake for 30-40 minutes. Serve at room temperature.