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.

Raw Chocolate Peanut Butter Truffles

I’ve had raw truffles on the brain lately so I figured that was my body’s way of telling me to make some.

You should ALWAYS make your own raw truffles. You don’t need a food processor or a high powered blender. Most health food stores carry the specialty ingredients (or you could order them online).

Store bought raw truffles are ridiculously expensive – I’ve seen them sold for as much as $8 for a four pack.

The best part about making your own raw truffles is that you can use any ingredients you want. For instance, most raw dessert recipes call for agave but I prefer maple syrup or honey.

Raw honey provides a great pre-workout energy boost. It’s a powerful antioxidant that promotes digestive health, strengthens the immune system, eliminates allergies, calms the nervous system and can help stabilize blood sugar levels.

If you’re going to eat dessert then make it count.

I use raw cacao in no-bake chocolate desserts because of the incredible nutrient content. Cacao is one of the most antioxidant-rich foods on the planet. It’s high in fiber, magnesium and iron. It contains the¬†alkaloids theobromine, phenylethylamine and anandamine – three natural mood enhancers which make you feel like you’re in love.

Like raw honey, raw cacao is considered to be the food of the gods.

I used peanut butter but you could use any nut butter – almond, hazelnut, or sunflower seed (if you’re allergic to nuts).

Virgin organic coconut oil is yet another amazing superfood. Coconut oil has been getting a lot of bad press lately, but I just ignore it (remember when butter was supposed to be bad for you?)

Tip: If you have a little extra coconut oil on your measuring spoon give your sun-kissed skin a treat while you’re making these.

Raw Chocolate Peanut Butter Truffles

Makes 20

Ingredients:

  • 1 cup organic raw cacao powder
  • 1/2 cup peanut butter
  • 1/2 cup sweetened condensed coconut milk
  • 3 Tbsp raw honey (optional)
  • 1 Tbsp organic virgin coconut oil, melted
  • 2 tsp vanilla
  • 1/2 tsp Himalayan salt
  • Chopped toasted nuts for coating

Directions:

  1. Place all ingredients except for the chopped toasted nuts into a medium bowl. Blend with a wooden spoon until combined.
  2. Transfer to a glass tupperware container and chill for at least an hour.
  3. Place chopped nuts in a small bowl.
  4. Using your hands, roll truffle mixture into large marble-sized balls. Roll truffles in the chopped nuts, applying gentle pressure.
  5. Store unused truffles in the fridge.
  6. Bring truffles to room temperature before consuming. Savor, enjoy, and share the love…

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Superfood Peanut Zucchini Noodles

Home Rituals – Maple Pecan Pie