The Pumpkin Pie Post

I am so happy to say that this pie was delicious!

As I am able to introduce and eat more things I was really looking forward to making this.

Against All Grain has some wonderful foods that I've been able to tolerate.

I used her Honey Graham Cracker Pie Crust or in my case....

Maple Syrup Graham Cracker Pie Crust because I can not have honey.

I also used fresh "Pie Pumpkin" and cut it up, baked it, and pureed it myself.

I feel like "The Little Red Hen."

Which is totally a good thing!

Graham Cracker Pie Crust

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

• 1/4 cup almond flour
• 1/2 cup plus 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 cup coconut oil, softened
• 1/4 cup honey *or maple syrup
• 1 egg
• 1 teaspoon vanilla

Instructions:

1. Mix the dry ingredients in a medium mixing bowl.
2. In a separate small bowl, whisk together the wet ingredients.
3. Pour the wet ingredients into the dry, and mix until combined.
4. Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch pie or tart pan.

URL to article: http://againstallgrain.com/2012/02/10/honey-graham-cracker-pie-crust/

Against All Grain does have a pumpkin pie filling, but I used Food Babes "Healthy Pumpkin Pie w/ Coconut Whipped Cream"filling...

Ingredients

• ½ cup coconut palm sugar
• 1 teaspoon cinnamon
• ½ teaspoon sea salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) 100% Pure Pumpkin
• 1 can (13.5 oz.) full fat coconut milk

Instructions

1. Preheat oven to 350 degrees.
2. Combine all filling ingredients in a bowl and puree with a stand or hand mixer.
3. Pour filling ingredients into pie shell.
4. Bake for 40 to 50 minutes (or longer) or until knife inserted near center comes out clean.
5. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
6. Top with whipped cream before serving.

Notes

Filling may yield two pies depending on your pie dish or crust.

Then top it off with some beautiful coconut whipped cream!

Coconut Whip Cream:

1. The most important thing to do is put a can of full-fat coconut milk in the fridge overnight.

2. All the fat will solidify at the top of the can.

3. To open the can turn it upside down where the cream isn't sitting, heavy side on bottom and then open it up with a can opener.

4. Pour out coconut water into another container to save if you want.

5. Scrap out the cream into a mixing bowl.

6. Add some kind of sweetener...white sugar, powdered sugar, maple syrup, honey, agave, etc.

7. Beat/whip it together with a mixer.

8. Taste test and sweeten to your liking.

Enjoy a delicious healthy pumpkin pie!