- 15 ounces pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 14 ounces sweetened condensed milk
- 2 eggs, (large)
- coconut flour pie crust (recipe below)
Directions:
Preheat oven to 425 degrees F. Prepare pie crust.
Place pumpkin and spices into a small saucepan and heat gently over medium low heat, stirring constantly. Heat just until slightly warmed through.
Place the eggs and sweetened condensed milk into a bowl and add pumpkin. Whisk to combine and pour into prepared crust.
Bake for 13 minutes. Reduce temperature to 350 and bake for another 35–40 minutes or until knife inserted 1 inch from crust comes out clean. Cool completely and store in the refrigerator.
Coconut Flour Pie Crust
Ingredients:
- 1/4 cup cold butter
- 2 tablespoons Virgin Coconut Oil, solid
- 1 cup coconut flour
- 2 eggs
- 1 teaspoon honey
- pinch of Himalayan Salt
- 1/2 cup shredded coconut
- 1 tablespoon water
- 1 egg white, beaten
Directions:
In a medium-sized bowl, cut the butter and coconut oil into the coconut flour until mixture resembles irregular pea-sized clumps. Add remaining ingredients except egg white. Mix together with your hands until a soft dough has formed. Pat dough into a 9-inch pie pan. When you are done forming the crust, take the egg white and beat it with a fork until frothy. With a pastry brush, brush the crust with the egg white just before filling.
Recipe courtesy of Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
