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.
1 comment:
Beth, I am so loving reading about your "Urban Plot" and all your delightful recipes! Keep osting please... I can't wait to try them all! You are an inspiration! Btw, Have you read Barbara Kingsolver's "Animal, Vegetable, Miracle".... I'm sure you must've at least heard of this book, as you are following right in her footsteps! I look forward to the chance to do the same....
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