Flaky crust, fragrant spices, creamy texture...sounds like a traditional pumpkin pie, right? Wrong! This Vanilla Coconut Pumpkin Pie takes everything you love about pumpkin pie and combines it with much healthier ingredients. Almond milk and flavor free coconut oil lighten up the recipe, and a healthy amount of organic vanilla extract brings out the true pumpkin taste. Serve Vanilla Coconut Pumpkin Pie warm or chilled with any toppings of your choice. The family meal isn’t complete until you bring out the homemade pumpkin pie!
Time: 0 hour
Crust 1. Preheat oven to 200° F. 2. In a large mixing bowl, combine all dry ingredients. 3. Add oil and stir. Add water one tablespoon at a time as needed, until it sticks together but is not gummy. (We used 3 tablespoons.) 4. Press evenly into a 10-inch pie pan. Put the crust in the oven and immediately increase the temperature to 350° F. Bake 15 minutes. If the crust rises during baking, press back down before cooling.
Nutrition facts (per serving):