Home Rituals – Maple Coconut Pumpkin Pie

My friend Camilla introduced me to this pumpkin pie recipe when we were college roommates. She made a dairy-free, gluten-free version that was outstanding. Honestly, it changed my whole outlook on pumpkin pie.

I’m thankful that I don’t have any food allergies or sensitivities. But I picked up a few tricks while living with people who do. Like this Maple Coconut Pumpkin Pie.

I like the filling even more than the traditional recipe. It’s simple enough – just replace the sweetened condensed milk with coconut milk and maple syrup. I couldn’t remember the exact ratio so I looked up these recipes:

King Arthur Flour – Pumpkin Pie

Primally Inspired – Paleo Pumpkin Pie

I also did a little research on what pumpkin is good for. No surprise here – pumpkin is considered to be a superfood. Some of the many health benefits of pumpkin include:

  • High in Vitamins A and C
  • Boosts vision
  • Rich in beta-carotene
  • May reduce the risk of cancer
  • Prevents wrinkles
  • Balances electrolytes

Combining pumpkin with coconut milk and maple syrup takes this recipe up multiple notches. In The Skinny on Skin Care I talk about why coconut is so beneficial for your skin.  (Tip: eating coconut also nourishes your skin from the inside).

Maple syrup does wonders for the body too. I like to cook with a variety of natural sweeteners and maple syrup is one of my favorites. [Read: Home Rituals – Maple Pecan Pie]

Maple Coconut Pumpkin Pie

Filling:

1-15 ounce can pumpkin puree

1 cup full fat coconut milk

1/2 cup maple syrup

3 eggs

2 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

1/2 teaspoon Kosher salt

 

Crust:

One 9-inch unbaked pie crust (I use a variation of this recipe: All Butter Pie Crust).

 

Instructions

  1. In a medium bowl, whisk three eggs until well combined. Add pumpkin puree, coconut milk, maple syrup, vanilla, pumpkin pie spice and salt.
  2. Combine filling using an immersion blender.
  3. Refrigerate filling overnight.
  4. Preheat oven to 425 degrees.
  5. Roll pie dough into a 13″ circle and transfer to a 9-inch pie plate.
  6. Pour filling into the unbaked pie shell.
  7. Bake for 15 minutes, then reduce heat to 350 degrees. Bake for an additional 30-40 minutes, or until a knife blade inserted 1 inch from the edge comes out clean.
  8. Serve warm or at room temperature.

Optional: Top with sweetened whipped cream or coconut whipped cream.

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Author: Emily Seymour

I offer private yoga sessions in Parker, Colorado.