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Creamy Pumpkin-Coconut Pie. Sugar- and Oil-free.

  • Author: Annie
  • Prep Time: 15
  • Total Time: 180

Description

The classic seasonal favorite with a twist: pumpkin coconut pie with a hint of ginger, but no oil, and no refined sugar.


Ingredients

Scale
  • 1 9 1/2-inch whole wheat or gluten-free baked pie shell (or your favorite raw crust)
  • 1/4 cup toasted unsweetened coconut flakes
  • 1 Tbsp. chopped crystallized ginger
  • 1 cup raw cashew pieces, soaked for a few hours, rinsed and drained
  • 1 1/2 cups pumpkin puree
  • 1/4 cup + 1 Tbsp. coconut butter
  • 1/4 cup + 2 Tbsp. water
  • 1/4 cup non-dairy milk
  • 1 Tbsp. maca powder
  • 1 Tbsp. grated fresh ginger
  • 1 tsp. vanilla-flavored stevia liquid
  • 1 tsp. cinnamon
  • 1/2 tsp. powdered ginger
  • pinch allspice
  • Whipped coconut cream, for topping, optional

Instructions

  1. In a small bowl combine the toasted coconut and the crystallized ginger. Set aside.
  2. Put the cashews, pumpkin puree, coconut butter, water, non-dairy milk, maca powder, ginger, stevia, and spices in a high-speed blender and process until very smooth.
  3. Scrape about half of the cashew-pumpkin mixture into the pie crust and smooth. Sprinkle the toasted coconut/ginger over top and carefully add the remaining cashew-pumpkin mixture over top. Spread until even and smooth. Chill for several hours or until firm. Cut into slices and serve with whipped coconut cream.


Nutrition

  • Serving Size: 8
  • Calories: 598
  • Sugar: 3
  • Sodium: 15
  • Fat: 20
  • Saturated Fat: 11
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 91
  • Protein: 14
  • Cholesterol: 1