Avegan Coconut Pumpkin Pie 3
Ingredients
Ingredients
Coconut Crust
- 1 T tapioca starch
- 1 cup shredded coconut
- 1 1/2 cup almond flour
- ¼ cup coconut oil
- ¼ cup Brown Swerve
Pumpkin Filling
- 1 15 oz can pumpkin puree
- 1 T arrowroot starch
- ¼ cup Brown Swerve
- ¼ cup Swerve, Granular
- ¼ tsp salt
- 2 tsp pumpkin pie spice
- ½ cup canned coconut milk
Instructions
- Preheat oven oven to 350 degrees.
- In a food processor, add all coconut crust ingredients. Pulse until mixture is crumbly. Press evenly into pie dish.
- Next, add all of the filling ingredients into the food processor. Blend until ingredients are completely mixed and smooth, scraping down as needed. Taste and adjust spices in desired.
- Add the filling into the pan. Smooth top with a spatula.
- Bake for 50 minutes to 1 hour. The crust should be lightly browned, and the filling should be set. Let sit for about an hour before cutting. Store in fridge up to 5 days.
Makes 10 servings.
Avegan Coconut Pumpkin Pie 9 2
Nutrition Facts Serving Size 1 slice Servings 10 |
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Calories 210 |
Total Fat 17g |
Total Saturated Fat 9g |
Cholesterol 0mg |
Sodium 55mg |
Total Carbs 24g |
Dietary Fiber 5g |
Sugars 3g |
Added Sugar 0g |
Swerve 15g |
Protein 4g |
Net Carbs: 4g |