Pumpkin Pie with Coconut Oil Crust

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Growing up, the one thing you always looked forward to was going over to your grandmothers house and eating all the goodies she would cook up just for you. You would always leave stuffed and happy, looking forward to next time.

Well, in my life, one of my favorite things I would look forward to was my grandmothers Pumpkin Pie. She would make a huge batch of pies at least once a year and it was all I thought about.

As you can tell, Pumpkin pie is actually my favorite all time pie! So for a while now, I have been trying to recreate the flavors of my childhood and I finally feel like I have it as close as I can get it.

Im so happy, you have no idea, to have a recipe that it similar to my grandmothers.It makes me proud and HUNGRY! So lets get to it!

Lets start off with the pie crust. I am not into using a huge amount of butter for crust and cookies. I like to be frugal with butter, using it occasionally and in smaller amounts. So my crust is made with a lot of coconut oil.

I use coconut oil like nobodys business. It is good for you and I personally love the flavor of coconut. So I am giving the credit to Whole Foods Market on the crust! I love, love, love their recipe for Coconut Oil Pie Crust! Great recipe but I adjusted a few things to their recipe for my preference and taste and I have a certain way of preparing the pie crust for baking; but I did base it on their recipe so I want to give main credit to them for it.

But the filling is 100% Mine! Oh so delicious!

Coconut Oil Pie Crust:

1 3/4 cup fresh ground soft white wheat

1/2 cup solid coconut oil

8 tbsp ice water

1 tsp vanilla

1/2 tsp cinnamon

Combine wheat and oil together and using your fingers, mash it together until the solid coconut oil is blended. Make sure there are no solid pieces of oil left. Add cinnamon and vanilla, mix. Get a mixing spatula and water, mix in 2 tbsp at a time until a soft dough is formed.

Coat pie pan in coconut oil and put your dough in, softly forming it in the shape of a pie crust. Place in refrigerator for one hour so the dough hardens.

Heat oven to 400 degrees and bake the crust for 25 minutes. About half way through the baking, you may have to get a spoon and re-form the sides as they tend to want to fall/shrink. While this is baking, you can mix the filling.

Pumpkin Pie Filling:

1 can of organic pumpkin puree – (I use Farmers Market Organic Canned Pumpkin)

1 cup of organic whole milk – you can use an alternative if vegan

3 eggs

2/3 cup succant

2 tbsp ground cinnamon

1 1/2 tsp ground all spice

1 tsp ground nutmeg

1 tsp ground cloves

Mix all ingredients in order listed. Add to your pie crust. Lower oven temperature to 350 degrees and bake for 50 minutes. Voila! I hope you enjoy this recipe as much as I do!

~C

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