While the crust is baking start the filling...
Pumpkin Pie Filling:
(1) 15 oz can of pure pumpkin (not pie filling) –or– 1 3/4 cups of pumpkin purée
1/3 cup of Medjool dates (pulsed in a food processor or puréed)
1/3 cup of raw honey
1/2 cup of coconut milk, full fat
2 eggs, whisked
2 tbs coconut oil
1 tsp of pure vanilla
2 tsp of pumpkin pie spice
1/2 tsp of cinnamon
1/4 tsp of nutmeg
Instructions:
Start pie filling: In a medium saucepan, whisk all the filling ingredients together
Cook over medium heat, until filling starts to bubble - then cook for 1 minute more
Remove from heat, and pour over cooled pie crust layer
Refrigerate 2 hours before serving
Keep refrigerated except to serve
Then top it with coconut whip cream. Yum!
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 taste and sweeten to your liking.
Enjoy!
