DAY OFF PUMPKIN PIE

There's something special about having a day off during the week. The time feels more precious and the possibilities more exciting than during the weekend. Also, while Hadrian is at work, I am forced to engage in "alone time", something that I don't usually seek out on my own. Feeling free of my routine weekend responsibilities, I decided to make a mess pie. Pumpkin has always been my favorite and I wanted to make one without refined sugar or flour. I experimented with coconut flour and used raw agave to sweeten. I rediscovered the magic of pressing whole cloves into an orange and also that my oven needs a good scraping. I listened to This American Life and sang along to The Staves. This recipe is gluten free, low glycemic, and rich in fiber. Enjoy!
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Pumpkin Pie with Creamy Coconut (Inspired by this recipe, and this one and this one)

For the crust:

  • 1/2 cup coconut oil, melted
  • 2 eggs
  • 1/4 teaspoon salt
  • 3/4 cup coconut flour
  • 1/3 cup nuts, chopped and toasted (I used macadamia. I think walnuts would be delicious too!)
  • 1 teaspoon raw agave

For the filling:

  • 1 15 oz. can solid-pack pumpkin (about 2 cups)
  • 1 5.3 oz. can coconut cream (3/4 cup)
  • 1/2 cup coconut milk (I used lite)
  • 2 eggs
  • 3/8 cup raw agave
  • juice and zest of 1/2 orange
  • I teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • pinch of cloves

Directions:

Preheat oven to 375 degrees. In a medium bowl whisk together oil, eggs and agave. Mix in flour, salt and nuts. Press dough into a greased pie pan, prick with a fork, and bake for about 9 minutes. Let cool.

Mix together remaining ingredients and pour into crust. Bake pie in the middle of oven for 45-50 minutes, or until filling is set but the center still trembles slightly. Let cool completely, garnish, and enjoy!