Our first of three winners for our Halloween recipe challenge is a customer from our store in Simi Valley by the name of Kelly. Kelly was kind enough to share with us her delicious recipe for Crust-less Coconut Pumpkin Pie. Your first thought might be “pumpkin… and coconut? Why would I do that?!”. I answer your question with another question; why wouldn’t you do that?! Let me explain exactly why you should pretty much try to integrate coconut into everything you can, including pumpkin!
Before I started getting into health food, coconuts were the packing peanut-like filler on the inside of an Almond Joy. That was where my knowledge and taste tolerance hit its wall. Several years down the line, with my intellectual sledgehammer poised to strike, I proceeded onto the road down exciting truths and even more exciting tastes. Coconuts, as it turns out, are full to the brim with health benefits. Containing anti-viral, anti- fungal and anti-bacterial properties, coconut has been used in many cultures as a remedy for serious illness and diseases. Coconuts have been linked to fighting against parasites, ulcers, infections as well as yielding many weight loss properties. for more information on coconut health properties. please visit http://www.coconutresearchcenter.org.
My first real experience with coconut; the taste sensation, was when Jamie, our amazing supplement manager in Thousand Oaks, bought me a fresh, young coconut. She punctured a whole in the top, presented me with a straw and said “drink”. I was instantly surprised at how much I liked it’s very different but delicious taste. Since the moment I tasted that pure, light and refreshing coconut water straight from the source, I knew that my whole concept of coconuts had been lacking. Since that day my kitchen has been transformed into a coconut laboratory. Coconut milk (of course), coconut oil, coconut butter, coconut sugar, and I assure you, then next coconut item that comes into Lassens already has home in my cabinet.
When I saw that a recipe for coconut pumpkin pie was submitted on our Simi Valley Facebook page, my heart and stomach jumped for joy! Anyone who knows me knows how festive I am. If I could eat nothing but pumpkins in October I would, simply for the Autumn feeling of it. Coconut pumpkin pie merges my love for coconuts and Fall festivities!
Kelly, you angel!
Crust-less Coconut Pumpkin Pie
15 oz or 1 can organic pumpkin puree (I used Farmers Market Organic canned pumpkin)
3/4 cup organic coconut milk (SoDelicous organic unsweetened coconut milk is the best way to go)
2 Tb organic coconut flour (try Bob’s Red Mill organic high fiber coconut flour. I usually put this in any baking I do. It has a really soft texture and it smells amazing.)
2 eggs (try Organic Valley organic cage-free eggs)
3 Tb coconut sugar (I used Earth Circle Organics coconut sugar crystals. This was my first experience with coconut sugar. It has that same sort of effect that the coconut flour has that when you smell it, your eye lids get heavy and little cherubs and hearts start flying around your head.)
1/2 tsp pumpkin pie spice (I used Spice Hunter salt-free pumpkin pie spice blend)
1/2 tsp vanilla extract (try Simply Organics pure vanilla extract)
Pure stevia to taste (try Lassens brand stevia)
Pinch of sea salt (I used Redmond Real Salt fine sea salt)
All of these items are available at Lassen’s stores
It turns out i didn’t need the Earth Balance natural buttery spread, but he’s such a staple in my
cooking that he decided to make an appearance anyway!
Starting with ¼ cup of coconut milk (save the rest to add later), slowly mix in all of the ingredients into a medium size sauce pan. The mixture gets pretty thick so gradually mix in the rest of the milk as needed. Make sure that you keep scraping the sides to make sure that the eggs do not start to cooking onto the bottom.
The whole process takes around 15 minutes tops. Once it has obtained the right consistency (and you’ll know, it’s pumpkin pie!) Scoop the mixture into four souffle cups. Here’s where you can get fancy. If you can’t wait any longer and the smell is too tempting, DIVE IN!
However, if you can hold out a couple minutes more, turn on your ovens broiler and sprinkle some more coconut sugar on to the top of your souffle cups. Put them under the broiler for a couple of minutes until the pie starts bubbling and the sugar melts. Let them cool for a moment and then enjoy!
With my pumpkin scented candles flickering and illuminating the walls and Dave Brubeck’s “Take Five” crackling from the speakers on my record player, this was the prefect treat on a cool October evening.
Thank you Kelly for sharing this recipe! I hope many people get to try it and enjoy it!
Next week I will reveal the second winner of our Halloween / Autumn challenge!
And Remember, November is around the bend so start thinking about your favorite traditional, vegan and/or gluten-free Thanksgiving recipes that you might like to share for this months Thanksgiving Recipe Challenge, due November 1st!
I hope you enjoy this recipe and have a beautiful October weekend!