Pumpkin Ginger Coconut
Cream Pie
This pie was made in
an effort to make a pumpkin pie with less dairy in it so my little Liam could enjoy
some dessert on Thanksgiving. Since I’m
always for having less dairy, and I love the taste of traditional pumpkin pie, this became a yummy replacement. Coconut oil is the perfect thing to replace the shortening in most recipes, making a surprisingly nice flaky whole grain crust.
To make 2 pie crusts:
2 Cups Whole Wheat Pastry Flour
1 Tsp Real Salt
1 ½ Cups Coconut Oil
1 Egg
1/4 Cup Ice Cold Apple Juice
Place the apple juice in a cup in the freezer. While this is getting icy cold, combine the pastry flour and the salt in a mixing bowl. Using a pastry cutter, mash the coconut oil into the flour
mixture.
Take the apple juice out of the freezer, and crack the egg into the same cup. Lightly whisk the egg in with a fork. Blend in the apple juice and egg mixture 1 Tbs. at a time, kneading gently with
hands until you can form 2 evenly sized balls of dough. Wrap these in plastic wrap, place in fridge
for ½ hour. Place some wax paper on the counter with a little water underneath it so it will stick. Roll out the dough on top of this, using a little flour
to keep it from sticking to the roller. When it is large enough to place into the pie tin, gently lift it away and press into the tin without stretching it too much. Trim the outer uneven edges of the dough with a knife and flute the edges by
pressing down with your thumb and knuckle of your forefinger around the outer edge. This crust is left unbaked for the pumpkin
pies or fruit pies, but if you need it to be a baked shell,
for a cream pie, then you would prick the crust with a fork, and bake it at 425
for 10-12 minutes.
Pumpkin pie filling:
(One Pie)
½ Cup Honey
¼ Cup Sucanat
½ Tsp. Real Salt
1 Tsp Ground Cinnamon
¼ Tsp Ground Cloves
½ Tsp Fresh Ground Ginger
2 Eggs
15 oz. Pure Pureed Pumpkin (I use canned)
12 oz. Pure Coconut Milk
Mix together the honey, sucanat, salt, cinnamon, cloves, and
ginger in a mixing bowl.
Using an electric hand mixer, beat the eggs in a separate bowl until
they are emulsified, but not stiff. Stir the pumpkin
into the eggs. Add the pumpkin mixture to the honey and spice
mixture. Gradually add the coconut
milk, continuing to mix thoroughly. Pour batter into an unbaked pie crust shell. (Recipe above.)
Preheat the oven to 425.
Bake the pie at this temperature for the first 15 minutes. Reduce the heat in the oven to 350. Continue baking for an hour, or until a knife
comes out clean and the pie looks golden on top.
Whipped Topping:
1 Can Coconut Milk, Chilled, and Cream Separated
2-3 Tbs. Ground Sucanat
1 Tsp Vanilla Extract
Open the can of chilled coconut milk and separate the cream from the top, placing it into a chilled bowl. Grind the sucanat using a coffee grinder if you have one, or a mini-food processor will do. beat the cream, sugar, and vanilla using an electric hand mixer until stiff. Keep cold, and serve a dollop with your pumpkin pie.
 |
| My Mom always made pie crust cookies for us with the left-over trimmings when she made pies growing up. My boys loved cutting them out, and sprinkling them with some cinnamon sugar, |
Apple Streusel Pie
Filling:
5 Cups Tart Apples, Peeled, and Sliced
1 Tbs. Lemon Juice
1/3 Cup Pure Real Maple Syrup
1 Tsp Arrowroot Powder mixed with 1Tbs. water
3 Tbs. Whole Wheat Pastry Flour
1 Tsp Cinnamon
½ Tsp Nutmeg
1 Tbs. Soft Butter
Peel and slice the apples, put them in a small bowl, and
pour lemon juice over the top, and gently fold.
Pour the apples into an unbaked pie
shell. (Recipe Above.) Mix together the rest of the
ingredients, and pour over the top of the apples. The butter will remain lumpy--it's alright. Bake at 425 F for 15 min. Put the streusel topping on at that point, and reduce
the heat to 350 degrees. Bake for
another 40 minutes. Serve warm, with some vanilla ice cream.
Streusel Topping: (Combine in a food processor, then crumble with your fingers over the top of the apple pie)
1/2 Cup Ground Sucanat
¾ Cup Oat Flour
1/3 Cup Butter
