Thursday, October 4, 2012

Pumpkin (or squash) Pie with Coconut Crust

2 cups dried coconut
1/4 cup honey
1/2 cup coconut oil

1 1/2 cup pumpkin puree or delicata squash
2 eggs
3/4 cups honey
2 tsp pumpkin pie spice (we made our own from all spice, cinnamon, ginger and nutmeg)
1/4 tsp salt
grated rind of 1 lemon
1 cup coconut cream or coconut milk

1. Make pie crust first. Preheat oven to 300 F
2. Mix all ingredients together in a bowl and transfer to a 9 inch pie pan and press firmly and evenly against sides and bottoms
3. Bake for 30 minutes or until crust is a dark golden color. Allow to cool to room temp.
4. To make filling, cream eggs with honey. Gradually blend in other ingredients. Pour into prebaked coconut crust pie shell and bake at 350F for 35-45 minutes until firm.

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